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Teriyaki Chicken Stir Fry recipe in a bowl from close up

Teriyaki Chicken Stir Fry Recipe

This Teriyaki Chicken Stir Fry Recipe is an easy, healthy, and 30 minute weeknight dinner recipe that is guaranteed to impress. Served with roasted broccoli, it is better than take out!
Course Weeknight Dinner
Cuisine Asian Cuisine
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 645kcal


For the Teriyaki Stir-Fry Sauce

  • cup soy sauce
  • ½ cup chicken stock
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons honey
  • 2 teaspoon grated ginger
  • 3 cloves of garlic minced
  • 2 teaspoon cornstarch

For the Chicken Stir Fry:

  • 3 heads of broccoli rinsed and cut into small florets
  • 4 tablespoons vegetable oil divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ lbs boneless chicken breasts cut into cubes (alternatively, you can use chicken thighs)

As Garnish:

  • 2-3 scallions thinly sliced
  • 2 tablespoons fresh cilantro chopped
  • 1 teaspoon sesame seeds optional
  • Handful of peanuts chopped optional

To Serve with:

  • 4 cups of cooked rice or quinoa optional


  • To make the teriyaki stir fry sauce: Mix soy sauce, chicken stock, rice vinegar, sesame oil, honey, ginger, garlic and cornstarch in a bowl and whisk until fully combined. Alternatively, you can put it in a jar and give it a vigorous shake.
  • Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper. Add broccoli florets to the baking sheet.
  • Drizzle them with 2-tablepoons olive oil and sprinkle them lightly with salt and pepper. Using your clean hands (or 2 spoons), gently toss them to make sure that each floret is coated with oil.
  • Let it roast for 14-15 minutes or they turn golden brown. Set aside.
  • Meanwhile, place a wok (or a 10-inch cast iron skillet) on medium high heat. Add in the remaining 2 tablespoons of oil.
  • When the pan and oil are sizzling hot, add in the chicken and sauté for 5-6 minutes, stirring frequently.
  • Give the stir-fry sauce a quick stir/shake and pour it into the pan.
  • Bring the mixture to a boil and let it simmer for 3-5 minutes. You will see it will start to thicken and become glossy.
  • Once the chicken is fully cooked through, remove it from the heat.
  • Place a cup of cooked white or quinoa, 4-5 roasted broccoli florets, and stir-fry chicken in each bowl.
  • Garnish them with chopped scallions, cilantro, sesame seeds, and if preferred, chopped peanuts.
  • Serve immediately.


  • The nutritional values below are only for the chicken stir fry and do not include the calories/values coming from the rice/quinoa.
  • Chicken Thighs/Breasts: You can use chicken thighs and breasts interchangeably in this recipe.
  • Gluten-free version: Swap tamari with soy sauce to make the teriyaki sauce gluten-free.
  • Storage: Leftovers for this Asian chicken stir fry will stay fresh in an airtight container in the fridge for up to 3 days.
  • Freezing: To freeze this dish, first bring it to room temperature. Then, place it in an airtight container or in a freezer bag with as much air removed as possible. The stir fry will stay fresh in the freezer for up to 2 months. However, I don’t recommend freezing broccoli, as it won’t maintain its fresh, crisp texture.
  • To thaw: When you’re ready to eat your frozen stir fry, put it in the fridge overnight, then warm it on the stovetop.


Calories: 645kcal | Carbohydrates: 44g | Protein: 52g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1673mg | Potassium: 1928mg | Fiber: 12g | Sugar: 17g | Vitamin A: 3057IU | Vitamin C: 409mg | Calcium: 253mg | Iron: 5mg