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Teriyaki Chicken Stir-Fry (20 Minutes)

Oh man, let me tell you—this teriyaki chicken stir-fry always brings back memories of those quick weeknight dinners I gobbled up growing up. There’s just something about the sweet, sticky glaze coating tender chicken and crisp veggies that feels like a warm hug on a plate. And the best part? It’s done in 20 minutes flat. Seriously, it’s the perfect recipe when you want something fresh, flavorful, and fuss-free. Plus, the sizzle of the chicken and the mouth-watering aroma as the sauce caramelizes? That’s kitchen magic you can count on every time.

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

For the Main Dish:

1 lb boneless, skinless chicken breasts, thinly sliced
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 cup snap peas
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp vegetable oil (or canola oil)
2 green onions, sliced (for garnish)
Sesame seeds (optional garnish)

For the Sauce:

½ cup low sodium soy sauce
¼ cup water
3 tbsp brown sugar
1 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
1½ tsp cornstarch mixed with 2 tbsp cold water (to thicken)

How I Make It

Step 1:

First, make sure your chicken is sliced thin and evenly so it cooks quickly and stays tender. Heat up 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add the chicken pieces in a single layer. Let them sear without moving for about 2 minutes to develop a nice golden crust.

Step 2:

Flip the chicken, then toss in the minced garlic and grated ginger—these little flavor bombs release the aroma instantly! Stir everything together until the chicken is cooked through, about 3-4 more minutes. Remove the chicken from the pan and set aside to keep it juicy.

Step 3:

In the same pan, add a touch more oil if needed, then toss in the broccoli, bell pepper, and snap peas. Stir-fry these vibrant veggies for 3-4 minutes until they’re bright, crisp-tender, and still have that satisfying crunch.

Step 4:

While the veggies cook, whisk together your sauce ingredients in a small bowl—soy sauce, water, brown sugar, honey, rice vinegar, and sesame oil.

Step 5:

Pour the sauce over the stir-fried veggies, then return the chicken to the pan. Give that cornstarch slurry a quick stir (it tends to separate) and add it to the pan. Keep stirring gently for 1-2 minutes as the sauce thickens to a glossy, sticky finish that clings to every bit of chicken and veggie.

Step 6:

Turn off the heat, sprinkle with sliced green onions and sesame seeds for a little crunch and fresh bite. Serve ASAP over steamed rice or noodles for the ultimate weeknight meal.

Variations & Tips

Swap broccoli and snap peas for asparagus or green beans if that’s what you have.
Use chicken thighs for juicier meat—just adjust cooking time accordingly.
If you like heat, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
For a gluten-free option, use tamari instead of soy sauce.
Add a handful of cashews or sliced water chestnuts for texture and a nutty twist.
Don’t overcrowd the pan—work in batches if needed to keep the chicken and veggies crisp and evenly cooked.

How I Like to Serve It

I love plating this teriyaki chicken stir-fry with fluffy jasmine rice or garlic noodles for extra comfort. Sometimes, I like to add a side of pickled ginger or quick cucumber salad to balance the sweetness with some tang. It’s quick enough for busy nights but fancy enough for casual dinner parties, too.

Notes

Store leftovers in an airtight container refrigerated for up to 3 days; reheat gently to avoid drying out the chicken.
If sauce gets too thick during reheating, stir in a splash of water or soy sauce to loosen it up.

Closing: This teriyaki chicken stir-fry always hits the spot because it’s fast, flavorful, and feels like a mini celebration on your plate every time!