Chicken teriyaki stir-fry with vegetables

Chef’s secret: I learned this teriyaki stir-fry trick from a grumpy line cook who refused to share recipes unless I promised to stop overcomplicating dinner. He taught me to keep the sauce simple, the heat high, and the chicken thinly sliced — and suddenly weeknights tasted like a restaurant. When that soy-and-brown-sugar glaze hits the hot pan it sizzles and perfumes the kitchen with sweet-savory magic; I still get that little proud grin every time. This version keeps ingredients pantry-friendly, cooks in about 30 minutes, and gives you glossy sauce, crisp-tender vegetables, and juicy chicken every time.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Why This Recipe is Awesome

This recipe turns humble pantry ingredients into a crowd-pleasing dinner. You get a sticky, glossy teriyaki sauce that clings to tender, browned chicken and bright, snap-crisp vegetables. It’s fast, forgiving, and full of contrast — sweet and salty, soft and crunchy, shiny and saucy. It’s so easy even your weeknight will forgive you for the chaos that came before dinner.

Ingredients

For the Main Dish:

• 1 1/2 pounds boneless skinless chicken thighs, trimmed and thinly sliced (or chicken breasts)
• 2 tbsp cornstarch
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil (or neutral oil)
• 1 medium yellow onion, thinly sliced
• 2 cups broccoli florets (about 6 oz)
• 1 red bell pepper, thinly sliced
• 2 medium carrots, thinly sliced on the bias
• 3 green onions, sliced on the diagonal for garnish
• 1 tbsp toasted sesame seeds (optional)

For the Sauce / Garnish (if applicable):

• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup water
• 3 tbsp brown sugar, packed
• 2 tbsp honey or maple syrup
• 2 tbsp rice vinegar (or apple cider vinegar)
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

How I Make It

Step 1:

Put the thinly sliced chicken in a bowl and toss with 2 tbsp cornstarch, 1/2 tsp salt, and 1/4 tsp pepper. The cornstarch gives the chicken a silky bite and helps the sauce cling. Whisk the sauce ingredients together in a jar — soy sauce, water, brown sugar, honey, rice vinegar, garlic, and ginger — and set it within reach. Heat a large skillet or wok over high heat until it shimmers.

Step 2:

Add 2 tbsp vegetable oil to the hot pan. When it moves like mercury, add the chicken in a single layer and let it sear without touching for 2 minutes. Listen for that satisfying sizzle — that’s flavor forming. Flip and cook another 1–2 minutes until edges go golden but the center still looks almost cooked. Work in batches if your pan looks crowded.

Step 3:

Transfer the chicken to a plate. Add a touch more oil if needed and toss in the onion, broccoli, bell pepper, and carrots. Stir-fry over high heat for 3–4 minutes until the vegetables smell bright, the broccoli turns a vivid green, and the carrots get tender-crisp. I love the crackle and the candy-sweet smell of the onions as they hit the hot oil.

Step 4:

Return the chicken to the pan and pour the sauce over everything. Bring it to a boil for 30–60 seconds, then stir in the cornstarch slurry. Watch the sauce thicken and become glossy — that moment when it coats the spoon is magic. Cook everything together for another 1–2 minutes so the chicken reaches an internal temperature of 165°F and the sauce adheres.

Step 5:

Turn off the heat. Finish with 1 tsp toasted sesame oil, toss in sliced green onions, and sprinkle with sesame seeds. Pour over steamed rice or toss with noodles. Taste and adjust: want it sweeter? Add a drizzle of honey. Need more zip? Squeeze a little lime or add chili flakes.

Pro Tips

• Slice the chicken thin across the grain for the most tender bite; 1/4-inch slices cook fast and stay juicy.
• Use a hot pan and do not crowd it — searing builds flavor. If steam forms, you’ll lose browning.
• Make the sauce ahead and keep it chilled; it develops flavor and saves time on busy nights.
• For glossy sauce, don’t skip the cornstarch slurry — add it near the end and cook just until thickened.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press and cube) to make it vegetarian — pan-fry until golden for the best texture.
• Use tamari or coconut aminos to make the sauce gluten-free; reduce salt if you use regular soy and like it milder.
• Replace brown sugar with pure maple syrup or extra honey for a different sweet note; maple adds a deeper flavor.
• Use avocado oil or canola instead of vegetable oil if you prefer a neutral-tasting oil; cornstarch is naturally gluten-free.

Variations & Tips

• Spicy version: Add 1 tbsp sriracha or thinly sliced fresh chiles to the sauce for a kick.
• Kid-friendly: Reduce garlic and ginger, skip the spicy bits, and add a splash more honey for sweetness.
• Pineapple teriyaki: Toss in 1 cup pineapple chunks during the last minute for a sweet-tart pop.
• Ginger-forward: Double the grated fresh ginger for a bright, zingy profile.
• Noodle stir-fry: Toss cooked udon or ramen noodles into the pan at the end and coat with sauce for an easy one-pan meal.
• Sheet-pan twist: Roast chicken and veggies at 425°F for 18–22 minutes, then toss with warm teriyaki sauce for less hands-on time.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook everything and store in an airtight container for up to 3 days in the fridge. Reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce so it doesn’t dry out.

Can I double the recipe?

Sure thing. Use a large wok or cook in two batches so you don’t overcrowd the pan. You’ll need a bit more oil and an extra minute or two of cook time per batch.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for golden edges on the chicken, steam rising from the pan, and a glossy sauce that coats the meat. Use a meat thermometer to confirm the chicken reaches 165°F.

What if I don’t have ingredient X?

No problem. Replace fresh ginger with 1 tsp ground ginger, and swap rice vinegar with white wine or apple cider vinegar. No sesame oil? Skip it — the dish still sings.

How I Like to Serve It

I pile this teriyaki chicken over steaming white rice or buttery noodles and scatter green onions on top. Serve it with a simple cucumber salad or edamame for a bright contrast. This dish works for a cozy weeknight, a casual dinner party, or a meal-prep bowl that will keep lunch interesting all week.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water or broth to revive the sauce.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer to be sure.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!