Go Back

Teriyaki Chicken Stir Fry - Quick, Flavorful, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 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 (thinly sliced), 1 small onion (sliced), 1 cup sugar snap peas (optional)
  • Aromatics: 3 cloves garlic (minced), 1 tablespoon fresh ginger (minced)
  • Oil: 2–3 tablespoons neutral oil (vegetable, canola, or avocado)
  • Teriyaki Sauce: 1/3 cup low-sodium soy sauce
  • 3 tablespoons mirin or rice vinegar (mirin is sweeter; adjust sugar if using vinegar)
  • 2–3 tablespoons brown sugar or honey
  • 1 tablespoon sesame oil
  • 1/2 cup water or low-sodium chicken broth
  • 1 tablespoon cornstarch (for slurry)
  • 1/4 teaspoon crushed red pepper flakes (optional, for heat)
  • To Serve: Cooked rice or noodles, sesame seeds, and sliced green onions
  • Seasoning: Salt and black pepper

Method
 

  1. Prep the chicken: Pat the chicken dry and slice into thin, bite-size strips. Season lightly with salt and pepper. Thin slices cook quickly and stay tender.
  2. Make the teriyaki sauce: In a bowl, whisk together soy sauce, mirin or rice vinegar, brown sugar or honey, sesame oil, and water or broth. In a separate small bowl, stir the cornstarch with 2 tablespoons of water to make a slurry. Set both aside.
  3. Prep the vegetables: Cut everything into similar sizes so they cook evenly. Keep tender veggies like bell pepper and snap peas separate from denser ones like broccoli and carrot.
  4. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon of oil and swirl to coat. The pan should be hot enough that the oil shimmers.
  5. Cook the chicken in batches: Add half the chicken in a single layer. Sear for 2–3 minutes per side until golden and mostly cooked through. Transfer to a plate. Repeat with remaining chicken, adding oil if needed. Don’t overcrowd the pan or it will steam instead of sear.
  6. Sauté the aromatics: Lower heat to medium. Add a small splash of oil if the pan is dry. Stir in garlic and ginger for 30 seconds until fragrant. Keep them moving so they don’t burn.
  7. Stir fry the vegetables: Add broccoli and carrot first. Cook 2–3 minutes, stirring often. Then add onion, bell pepper, and snap peas. Cook another 2–3 minutes until crisp-tender. A little bite is good—they’ll soften more once sauced.
  8. Add chicken and sauce: Return chicken and any juices to the pan. Pour in the teriyaki mixture (without the slurry). Let it bubble for 1 minute. Stir the cornstarch slurry, then drizzle it in while stirring. Simmer 1–2 minutes until the sauce thickens and coats everything.
  9. Taste and adjust: For more sweetness, add a splash of honey. For salt, add a dash of soy sauce. For heat, sprinkle red pepper flakes. Finish with a few drops of sesame oil if you like a deeper aroma.
  10. Serve: Spoon over warm rice or toss with noodles. Garnish with sesame seeds and sliced green onions. Serve immediately while it’s glossy and hot.