This Teriyaki Chicken Stir Fry is the ideal weeknight meal: quick to prepare, packed with fresh vegetables, and tossed in a flavorful homemade teriyaki sauce.
Start the new year with cleaner, healthier meals by adding vibrant vegetables and lean protein to your weekly rotation. This Teriyaki Chicken Stir Fry recipe is an easy, healthy option that comes together in about 30 minutes and tastes better than most takeout. The recipe is flexible—you can swap vegetables and proteins based on what you have on hand—and it uses a sticky, homemade teriyaki sauce that enhances every bite.
Ingredients You’ll Need
- Chicken – about 3 boneless, skinless chicken breasts cut into 1-inch bite-size pieces. You can substitute boneless, skinless chicken thighs, ground chicken, ground turkey, or ground beef.
- Vegetables – a mix such as onion, red bell pepper, broccoli, carrots, and mushrooms. Use whatever vegetables you prefer or have available.
- Garlic – fresh chopped garlic or jarred minced garlic works well.
- Green onions – chopped, for garnish and extra flavor.
- Cashews – for a crunchy finish.
- Sesame seeds – optional garnish to enhance presentation.
- Salt & black pepper – to season and bring out the flavors.
Any sturdy vegetable will work in this stir fry. If you don’t have the ones listed above, try asparagus, zucchini, squash, green beans, snap peas, snow peas, cauliflower, or leafy greens. This recipe is forgiving and adapts to seasonal produce and pantry staples.
Ingredients for the Sauce
- Soy sauce – low-sodium soy sauce is recommended to control salt, or substitute tamari or coconut aminos for a gluten-free option.
- Chicken broth – adds savory depth. For a sweeter profile, pineapple juice can be used instead and pineapple chunks added to the stir fry.
- Honey – balances the savory elements and creates a glossy glaze. Maple syrup is a good vegan swap.
- Rice vinegar – a splash of acidity to balance sweetness; mirin or dry sherry are alternatives.
- Sesame oil – a small amount adds rich, nutty aroma; optional if unavailable.
- Fresh ginger – fresh is best; if needed, use 1/4 teaspoon ground ginger for every 1 teaspoon fresh ginger.
- Cornstarch – thickens the sauce. Arrowroot powder can be used as a substitute.
Homemade sauces are easy to prepare, taste better than pre-made bottles, and let you control ingredients. This teriyaki sauce comes together in minutes with pantry basics and elevates the stir fry into a sticky, satisfying weeknight favorite.
How to Make Teriyaki Chicken Stir Fry
- Cook the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, season with salt and pepper, and cook until lightly browned and cooked through, about 4–5 minutes. Remove the chicken to a plate and set aside.
- Sauté the vegetables. Add another tablespoon of olive oil to the hot skillet. Add sliced onion, broccoli florets, bell pepper, carrots, and mushrooms. Stir and cook until vegetables are tender-crisp, about 4–5 minutes.
- Whisk the sauce. In a small bowl, whisk together 1/3 cup low-sodium soy sauce, 1/2 cup chicken broth, 3 tablespoons honey (or maple syrup), 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, 1 teaspoon fresh grated ginger (or 1/4 teaspoon ground ginger), and 1 tablespoon cornstarch. Set aside.
- Combine and finish. Return the cooked chicken to the skillet with the vegetables. Add minced garlic and cook 1 minute. Stir in 1/3 cup cashews, then pour the teriyaki sauce over everything. Bring to a gentle boil, then reduce heat and simmer until the sauce thickens and coats the ingredients.
- Serve. Garnish with chopped green onions and sesame seeds. Serve immediately over rice, noodles, or your preferred grain.
How to Serve
This Teriyaki Chicken Stir Fry is excellent over white or brown rice but also pairs well with quinoa, rice noodles, or cauliflower rice for a lower-carb option. The sweet-salty sauce and crunchy cashews complement rice’s neutral base and make for a balanced meal.
Prepping and Storage
To Prep: This recipe is ideal for meal prep. Cook the stir fry while the rice or grain cooks, then divide into containers for grab-and-go lunches or dinners through the week. The components reheat well and remain flavorful.
To Store: Store leftovers in an airtight container in the refrigerator for 4 to 5 days. Flavors deepen overnight, so the dish often tastes even better the next day.
To Freeze: You can freeze the cooked chicken and sauce for up to 3 months in a sealed container. Cooked vegetables may lose texture after freezing and thawing, so freezing is best reserved for the protein and sauce if desired.
Recipe Card
Teriyaki Chicken Stir Fry
Quick, healthy, and full of vegetables, this Teriyaki Chicken Stir Fry is a go-to weeknight dinner tossed in an easy homemade teriyaki sauce.
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
Ingredients
- 2 Tbsp olive oil, divided
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and pepper, to taste
- 1/2 medium onion, sliced
- 2 cups broccoli florets
- 1 red bell pepper, julienned
- 1/2 cup carrots, julienned
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1/3 cup cashews
- 3 green onions, chopped
- 1 Tbsp sesame seeds (optional)
For the teriyaki sauce
- 1/3 cup low-sodium soy sauce
- 1/2 cup chicken broth
- 3 Tbsp honey or maple syrup
- 1 Tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp fresh ginger or 1/4 tsp ground ginger
- 1 Tbsp cornstarch
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook 4–5 minutes until lightly browned and cooked through. Remove and set aside.
- Add remaining oil and cook onion, broccoli, bell pepper, carrots, and mushrooms until tender, about 4–5 minutes.
- Whisk together sauce ingredients in a small bowl and set aside.
- Return chicken to the pan, add garlic and cashews, then pour in sauce. Bring to a boil, reduce heat, and simmer until the sauce thickens and coats the ingredients.
- Garnish with green onions and sesame seeds. Serve over rice or preferred side.
Notes
This stir fry stores well in the fridge for 4–5 days.
Nutrition (per serving)
Serving: 1/4 of recipe | Calories: 358 kcal | Carbohydrates: 30.6 g | Protein: 28.9 g | Fat: 14.5 g | Fiber: 3.9 g | Sugar: 18.5 g
Nutrition information is automatically calculated and should be used as an approximation.
More Stir Fry Ideas
- Firecracker Chicken Stir Fry
- Firecracker Shrimp Stir Fry
- One Pan Pineapple Teriyaki Chicken
- Honey Garlic Shrimp Stir Fry
- Simple Sautéed Vegetables
- Cashew Chicken Stir Fry
Enjoy this Teriyaki Chicken Stir Fry! If you try it, consider leaving a rating or sharing a photo on social media using the hashtag #eatyourselfskinny — it’s always great to see your recreations.