Teriyaki Chicken Stir-Fry Recipe with Vegetables

This Teriyaki Chicken Stir Fry is an ideal weeknight meal—quick to prepare, packed with fresh vegetables, and tossed in a flavorful homemade teriyaki sauce.

Start the year with cleaner, healthier meals using simple, real ingredients. This teriyaki chicken stir fry is a reliable, flavorful option that brings lean protein and vibrant vegetables to the table in about 30 minutes. It’s a great alternative to takeout—fast, customizable, and made with a sticky-sweet homemade teriyaki sauce.

Ingredients You’ll Need

• Chicken – about 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces. You can also use boneless skinless thighs, or swap for ground chicken, ground turkey, or even beef if preferred.
• Vegetables – a mix of sliced onion, broccoli florets, red bell pepper, julienned carrots, and sliced mushrooms. Use whatever vegetables you have on hand—zucchini, asparagus, green beans, snap peas, cauliflower, or leafy greens all work well.
• Garlic – 3 cloves, minced (or jarred minced garlic).
• Green onions – chopped, for garnish and flavor.
• Cashews – about 1/3 cup for crunch (optional).
• Sesame seeds – optional, for garnish.
• Salt and black pepper – to taste.

Any combination of vegetables will work, so tailor the recipe to what’s fresh or in your refrigerator. This flexibility makes the dish great for using up produce while still delivering bright color and texture.

Ingredients for the Sauce

• Soy sauce – 1/3 cup low-sodium soy sauce is recommended to control saltiness. For a gluten-free option, use tamari or coconut aminos.
• Chicken broth – 1/2 cup adds savory depth. For a sweeter, tropical variation, pineapple juice can be used (and pineapple chunks can be added to the stir fry).
• Honey – 3 tablespoons to sweeten and help create a glossy glaze. Maple syrup can be substituted for a vegan version.
• Rice wine vinegar – 1 tablespoon to balance sweetness. Mirin or dry sherry are workable alternatives.
• Sesame oil – 1 teaspoon for toasty flavor (optional but recommended).
• Fresh ginger – 1 teaspoon grated; if needed, substitute 1/4 teaspoon ground ginger, but fresh yields the best flavor.
• Cornstarch – 1 tablespoon to thicken the sauce. Arrowroot powder is a suitable alternative.

Making your own sauce is simple and far superior to most store-bought options. This homemade teriyaki sauce becomes sticky and flavorful in minutes and uses pantry staples.

How to Make Teriyaki Chicken Stir Fry

1. 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. Transfer the chicken to a plate and set aside.
2. Sauté the vegetables. Add another tablespoon of olive oil to the hot skillet. Add the onion, broccoli, bell pepper, carrots, and mushrooms. Stir-fry until vegetables are tender-crisp, about 4–5 minutes.
3. Prepare the sauce. In a small bowl, whisk together soy sauce, chicken broth, honey, rice wine vinegar, sesame oil, grated ginger, and cornstarch until smooth. Set aside.
4. Combine and finish. Return the cooked chicken to the skillet with the vegetables. Add the minced garlic and cook for about 1 minute. Stir in the cashews, then pour the teriyaki sauce over the mixture. Bring to a boil, then reduce heat and simmer until the sauce thickens and everything is well coated.
5. Serve. Sprinkle with chopped green onions and sesame seeds. Serve the stir fry over rice, quinoa, rice noodles, or cauliflower rice.

How to Serve

This teriyaki stir fry is delicious over white or brown rice. For lower-carbohydrate options, try it with quinoa, rice noodles, or cauliflower rice. The sauce pairs well with steamed grains and soaks into rice for a satisfying, balanced meal.

Prepping and Storage

To prep: This recipe is perfect for meal prep. Cook the stir fry while rice cooks, then divide into airtight containers for lunches or quick dinners during the week.

To store: Keep leftovers in a sealed container in the refrigerator for 4–5 days. The flavors often improve the next day.

To freeze: The chicken and sauce can be frozen up to 3 months in an airtight container, but cooked vegetables can lose texture after thawing, so freezing is not recommended for the fully cooked vegetables.

Recipe Summary

Ingredients (Full List)

• 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 julienned carrots
• 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 (Condensed)

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook seasoned chicken until browned and cooked through, then set aside.
2. Add remaining oil and stir-fry the onion, broccoli, bell pepper, carrots, and mushrooms until tender-crisp.
3. Whisk the sauce ingredients together until smooth.
4. Return chicken to skillet, add garlic and cashews, then pour the sauce over everything. Bring to a boil, then simmer until thickened and well coated.
5. Garnish with green onions and sesame seeds. Serve warm over your choice of grain or rice alternative.

Nutrition (Per Serving)

Serving: 1/4 of recipe • Calories: 358 kcal • Carbohydrates: 30.6 g • Protein: 28.9 g • Fat: 14.5 g • Saturated Fat: 2.2 g • Sodium: 1,375 mg • Fiber: 3.9 g • Sugar: 18.5 g

Nutrition information is automatically calculated and should be used as an estimate.

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

Hope you enjoy this Teriyaki Chicken Stir Fry. If you make it, please leave a star rating and share a photo on social media with the hashtag #eatyourselfskinny — it’s always a joy to see your recreations!