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Teriyaki Chicken Stir Fry Bowls - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs or breasts, thinly sliced
  • Vegetables: 2 cups broccoli florets, 1 red bell pepper (sliced), 1 small carrot (matchsticks), 1 small red onion (sliced), 1 cup snap peas
  • Aromatics: 3 cloves garlic (minced), 1 tablespoon fresh ginger (minced)
  • Teriyaki Sauce: 1/3 cup low-sodium soy sauce or tamari, 3 tablespoons honey or brown sugar, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1/2 cup water, 1–2 teaspoons sriracha or chili-garlic sauce (optional)
  • Thickener: 2 teaspoons cornstarch mixed with 2 teaspoons water
  • For Cooking: 1–2 tablespoons neutral oil (canola, avocado, or peanut)
  • For Serving: 3–4 cups cooked rice (white, brown, or jasmine), sesame seeds, sliced green onions, lime wedges (optional)
  • Optional Add-Ins: Mushrooms, zucchini, baby corn, edamame, pineapple chunks

Method
 

  1. Cook the rice. Start your rice first so it’s ready when the stir fry is done. Keep it warm.
  2. Prep everything. Slice the chicken thinly across the grain. Cut all vegetables into bite-size pieces. Mince garlic and ginger. Have ingredients ready—stir fry moves fast.
  3. Whisk the teriyaki sauce. In a bowl, combine soy sauce, honey, rice vinegar, sesame oil, water, and sriracha if using. Stir the cornstarch with water in a separate small cup and keep both nearby.
  4. Heat the pan properly. Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it shimmer. A hot pan sears the chicken and keeps veggies crisp.
  5. Sear the chicken. Add chicken in a single layer. Sprinkle with a pinch of salt and pepper. Cook 3–5 minutes, stirring occasionally, until just cooked through and lightly browned. Transfer to a plate.
  6. Stir fry the veggies. Add a bit more oil if needed. Toss in broccoli, carrots, onion, bell pepper, and snap peas. Stir fry 3–4 minutes until crisp-tender. Add garlic and ginger, and cook 30 seconds until fragrant.
  7. Combine and sauce. Return chicken to the pan. Pour in the teriyaki sauce base, stir, then mix in the cornstarch slurry. Cook 1–2 minutes, stirring, until the sauce thickens and coats everything.
  8. Taste and adjust. If it needs more sweetness, add a drizzle of honey. More salt? A splash of soy sauce. More heat? A touch of sriracha. Finish with a squeeze of lime for brightness if you like.
  9. Build the bowls. Spoon rice into bowls. Top with the teriyaki chicken and veggies. Garnish with sesame seeds and green onions.