Teriyaki Chicken Stir Fry – Asian-Inspired Recipes for Dinner
Okay, I have to admit—sometimes dinner feels like a last-minute puzzle, right? This Teriyaki Chicken Stir Fry is my go-to when I want something quick, flavorful, and a little fun to throw together. Imagine that sweet-savory teriyaki sauce sizzling in the pan, the bright crunch of fresh veggies, and tender chicken coated in that glossy glaze. It’s like a one-pan party in your kitchen! Plus, I’ll share my little tricks so your stir-fry always comes out perfect, even if you’re rushing or just winging it. Trust me, this recipe will have you saying “wow” without breaking a sweat.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 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 small onion, thinly sliced
- 2 tbsp vegetable oil (or any neutral oil)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
For the Sauce / Garnish:
- ½ cup low-sodium soy sauce
- ¼ cup water
- 3 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for slurry)
- Toasted sesame seeds (optional)
- Chopped green onions (optional)
How I Make It
Step 1:
First things first, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When it’s hot but not smoking, add the thinly sliced chicken. Cook, stirring frequently, until it’s just about cooked through and lightly golden—about 4-5 minutes. Remove the chicken from the pan and set aside so it doesn’t overcook.
Step 2:
Add the remaining tablespoon of oil to the pan and toss in the garlic and ginger. Let them sizzle for about 30 seconds until fragrant—that lovely aroma is your cue to move on!
Step 3:
Next, toss in the sliced onion, red bell pepper, and broccoli florets. Stir-fry these colorful veggies for 3-4 minutes until they’re crisp-tender with a little bite to them.
Step 4:
Return the chicken to the pan and stir to combine. Now it’s time for the star—the teriyaki sauce. Mix together soy sauce, water, brown sugar, honey, and rice vinegar in a small bowl, then pour it over the chicken and veggies.
Step 5:
Give your cornstarch slurry a quick stir, then drizzle it into the pan while stirring constantly. This will thicken your sauce to that perfect glossy coating everyone loves. Cook for another 2 minutes until everything is shiny and delicious.
Step 6:
Turn off the heat and sprinkle on some toasted sesame seeds and chopped green onions if you want a little extra crunch and freshness. Serve immediately over steamed rice or noodles and dig in!
Variations & Tips
- Swap chicken for tofu or shrimp for a twist on protein.
- Use frozen mixed veggies when fresh ones aren’t available—just add a minute or two to cooking time.
- If you prefer spice, toss in a pinch of red pepper flakes or a drizzle of sriracha.
- Don’t cut chicken too thick—thin slices cook quickly and soak up the sauce better.
- For extra depth, splash a little sesame oil at the end just before serving.
How I Like to Serve It
I love plating this Teriyaki Chicken Stir Fry on a bed of fluffy jasmine rice or chewy udon noodles. When I’m in a hurry, simple steamed rice does the trick perfectly. It’s also a great weeknight dinner during busy workweeks or when friends pop by because it tastes like you spent hours but comes together in no time.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet to keep the chicken tender and veggies crisp.
Closing: This recipe hits all the right notes every time, making weeknight dinners feel like a tasty celebration.