Chicken Teriyaki Stir Fry

This Teriyaki Chicken Stir Fry is the reliable weeknight meal that is quick and straightforward to make, full of fresh veggies and tossed together in a satisfying from-scratch teriyaki sauce!

This straightforward Teriyaki Chicken Stir Fry is loaded with tender chicken, crisp fresh vegetables and the most satisfying from-scratch teriyaki sauce. Everything comes together in one skillet in just 30 minutes for a quick and lighter weeknight dinner that is even better than takeout!

This is one of the favorite stir fry recipes because it is straightforward to customize with whatever vegetables you have on hand. The sticky-sweet teriyaki sauce is made from simple pantry ingredients and tastes notable served over rice, quinoa or cauliflower rice.

What goes in

• 2 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• Salt and pepper, to taste
• 1/2 medium onion, sliced
• 2 cups broccoli, cut into florets
• 1 red bell pepper, julienned
• 1/2 cup carrots, julienned
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 1/3 cup cashews
• 3 green onions, chopped
• 1 tablespoon sesame seeds, optional
• 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 ginger, or 1/4 teaspoon ground ginger
• 1 tablespoon cornstarch

How it comes together

1. Use a wide skillet over a moderate burner, drizzle 1 tablespoon of olive oil to coat the pan. Once the pan is hot, add the chicken in an even layer. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed. Once the chicken is cooked, transfer to a plate and hold nearby.
2. Drizzle another tablespoon of olive oil onto the hot skillet and add the onion, broccoli, bell pepper, carrots and mushrooms. Cook the vegetables until tender, about 4 to 5 minutes, stirring frequently.
3. In a small bowl, whisk together soy sauce, chicken broth, honey, rice wine vinegar, sesame oil, ginger, and cornstarch. Hold nearby.
4. Once the veggies are nice and tender, add the chicken back to the pan and mix together. Add in the garlic and cook for about 1 minute, then add in cashews and pour the teriyaki sauce over top. Mix well, making sure everything is coated, and bring the sauce to a boil. Turn down the heat and simmer until sauce has thickened up and everything is incorporated.
5. Sprinkle with green onions and sesame seeds, serve and enjoy!

Keep in mind

Storage & Meal Prep: Store leftover teriyaki chicken stir fry in an airtight container in the refrigerator for 4 to 5 days. Reheat in the microwave or in a skillet until warmed through. For meal prep, divide the stir fry and cooked rice among individual containers for straightforward lunches throughout the week. The chicken and sauce can also be frozen for up to 3 months, but A cook recommend freezing them without the vegetables for the best texture.