This teriyaki chicken stir fry recipe is full of chicken and colorful veggies, all tossed in a sweet and savory homemade teriyaki sauce.
This chicken teriyaki tastes like it came from a restaurant but is so easy to make at home. It’s healthy, quick and kid friendly! Be sure to also try my chicken and broccoli stir fry and honey garlic chicken stir fry for a quick and healthy meal.
So it’s no secret that I love stir fries. In fact, many of the most popular recipes on this site are stir fries! This teriyaki chicken stir fry is a little bit different because it’s got the whole sweet and savory thing going on with the sauce. Plus all of those brightly colored vegetables just make me happy, it’s like a rainbow on a plate! Try serving your stir fry with my sushi rice recipe for a complete meal.
How to make teriyaki chicken stir fry
The first step in making this chicken teriyaki is to cook your veggies. I used a combination of asparagus and bell peppers here, but other great options would be broccoli, mushrooms, red onion or carrots.
After the veggies come out of the pan, the chicken goes in. I use chunks of boneless skinless chicken breast, but you can use cut up chicken thighs if you prefer.
While you cook the veggies and chicken, make the teriyaki sauce. Pour the sauce into the stir fry, top with sesame seeds and serve! Homemade teriyaki sauce only takes a few minutes to make, but if you’re really pressed for time, you can pick up a bottle of store bought sauce and be good to go.
How to serve chicken teriyaki
My favorite way to serve this teriyaki chicken stir fry is over rice. You can use brown or white rice, whichever you prefer. Other great options are quinoa, or some type of Asian noodle like soba noodles, rice noodles or chow mein noodles.
Eating healthy has never been easier (or more delicious)!
More stir fry recipes
- Beef and Broccoli Stir Fry
- Honey Garlic Chicken Stir Fry
- Moo Shu Chicken
- Kung Pao Shrimp
- Moo Goo Gai Pan
Ingredients1x2x3x
- ▢ 1 pound boneless skinless chicken breasts cut into 1 inch pieces
- ▢ 1 tablespoon vegetable oil divided use
- ▢ 1 1/2 cups asparagus pieces
- ▢ 1 cup red bell peppers cut into 1/2 inch pieces
- ▢ salt and pepper to taste
- ▢ 2 tablespoons sesame seeds
- ▢ 2 tablespoons sliced green onions
For the sauce:
- ▢ 1/4 cup soy sauce
- ▢ 1/2 cup water
- ▢ 3 tablespoons brown sugar
- ▢ 2 teaspoons minced garlic
- ▢ 2 teaspoons minced ginger
- ▢ 1 tablespoon honey
- ▢ 1 teaspoon toasted sesame oil
- ▢ 1 tablespoon cornstarch
Instructions
- Heat 1 teaspoon of the oil in a large pan over medium high heat. Add the peppers and asparagus and cook for 3-4 minutes until softened and lightly browned. Season to taste with salt and pepper.
- Remove the vegetables from the pan; place on a plate and cover with foil to keep warm.
- Add the remaining 2 teaspoons of oil to the pan. Add the chicken, then season with salt and pepper to taste. Cook, stirring occasionally, until the meat is browned and cooked through, 4-6 minutes.
- While the chicken is cooking, make the sauce. Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
- Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened.
- Add the vegetables back to the pan with the chicken. Pour in the sauce and toss to coat. Sprinkle with sesame seeds and green onions, then serve.
Notes
- You can mix and match the veggies here, other great options are zucchini, broccoli, mushrooms and red onions.
- Concerned about your sodium instake? Use low sodium soy sauce in this recipe.
Nutrition
This post was originally published on April 5, 2017 and was updated on January 1, 2018 with new photos.
Teriyaki Chicken Stir Fry
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1 inch pieces
- 1 tablespoon vegetable oil divided use
- 1 1/2 cups asparagus pieces
- 1 cup red bell peppers cut into 1/2 inch pieces
- salt and pepper to taste
- 2 tablespoons sesame seeds
- 2 tablespoons sliced green onions
For the sauce:
- 1/4 cup soy sauce
- 1/2 cup water
- 3 tablespoons brown sugar
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
Instructions
- Heat 1 teaspoon of the oil in a large pan over medium high heat. Add the peppers and asparagus and cook for 3-4 minutes until softened and lightly browned. Season to taste with salt and pepper.
- Remove the vegetables from the pan; place on a plate and cover with foil to keep warm.
- Add the remaining 2 teaspoons of oil to the pan. Add the chicken, then season with salt and pepper to taste. Cook, stirring occasionally, until the meat is browned and cooked through, 4-6 minutes.
- While the chicken is cooking, make the sauce. Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
- Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened.
- Add the vegetables back to the pan with the chicken. Pour in the sauce and toss to coat. Sprinkle with sesame seeds and green onions, then serve.
Notes
- You can mix and match the veggies here, other great options are zucchini, broccoli, mushrooms and red onions.
- Concerned about your sodium instake? Use low sodium soy sauce in this recipe.
