This teriyaki chicken stir fry recipe is full of chicken and colorful veggies, all tossed in a sweet and savory homemade teriyaki sauce.
This chicken teriyaki tastes like it came from a restaurant but is so easy to make at home. It’s healthy, quick and kid friendly!
So it’s no secret that I love stir fries. In fact, many of the most popular recipes on this site are stir fries! This teriyaki chicken stir fry is a little bit different because it’s got the whole sweet and savory thing going on with the sauce. Plus all of those brightly colored vegetables just make me happy, it’s like a rainbow on a plate!
How to make teriyaki chicken stir fry
The first step in making this chicken teriyaki is to cook your veggies. I used a combination of asparagus and bell peppers here, but other great options would be broccoli, mushrooms, red onion or carrots.
After the veggies come out of the pan, the chicken goes in. I use chunks of boneless skinless chicken breast, but you can use cut up chicken thighs if you prefer.
While you cook the veggies and chicken, make the teriyaki sauce. Pour the sauce into the stir fry, top with sesame seeds and serve! Homemade teriyaki sauce only takes a few minutes to make, but if you’re really pressed for time, you can pick up a bottle of store bought sauce and be good to go.
How to serve chicken teriyaki
My favorite way to serve this teriyaki chicken stir fry is over rice. You can use brown or white rice, whichever you prefer. Other great options are quinoa, or some type of Asian noodle like soba noodles, rice noodles or chow mein noodles.
Eating healthy has never been easier (or more delicious)!
More stir fry recipes
- Beef and Broccoli Stir Fry
- Honey Garlic Chicken Stir Fry
- Moo Shu Chicken
- Kung Pao Shrimp
- Moo Goo Gai Pan
Teriyaki Chicken Stir Fry
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1 inch pieces
- 1 tablespoon vegetable oil divided use
- 1 1/2 cups asparagus pieces
- 1 cup red bell peppers cut into 1/2 inch pieces
- salt and pepper to taste
- 2 tablespoons sesame seeds
- 2 tablespoons sliced green onions
For the sauce:
- 1/4 cup soy sauce
- 1/2 cup water
- 3 tablespoons brown sugar
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
Instructions
- Heat 1 teaspoon of the oil in a large pan over medium high heat. Add the peppers and asparagus and cook for 3-4 minutes until softened and lightly browned. Season to taste with salt and pepper.
- Remove the vegetables from the pan; place on a plate and cover with foil to keep warm.
- Add the remaining 2 teaspoons of oil to the pan. Add the chicken, then season with salt and pepper to taste. Cook, stirring occasionally, until the meat is browned and cooked through, 4-6 minutes.
- While the chicken is cooking, make the sauce. Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
- Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened.
- Add the vegetables back to the pan with the chicken. Pour in the sauce and toss to coat. Sprinkle with sesame seeds and green onions, then serve.
Notes
- You can mix and match the veggies here, other great options are zucchini, broccoli, mushrooms and red onions.
- Concerned about your sodium instake? Use low sodium soy sauce in this recipe.
Nutrition
This post was originally published on April 5, 2017 and was updated on January 1, 2018 with new photos.
Paula G Taebel says
I use on-line recipes all the time, but this is the first time I’ve ever commented. Guess that goes to say how DELICIOUS this recipe is!! I read many comments that the original recipe was too sweet, and being someone who tries to reduce sugar whenever possible, I used 1 heaping Tbsp of brown sugar (instead of 3) and a tad more than 1/2 Tbsp honey (instead of one Tbsp) and it was FABULOUS! I truly wouldn’t have wanted it any sweeter than how it turned out. Additionally, I have made many other stir-fry recipes that call for whatever vegetables you like, so I used 3 cups of the following mix: shredded carrots, diced onions, diced yellow and red peppers and broccoli. This was truly the best stir-fry I’ve ever made!
Debb says
This is a great, kid-friendly, quick and easy weeknight supper! I made some minor modifications : mixed the cornstarch with some soy sauce and did a quick chicken marinade while chopping the veggies. I also cut the honey and brown sugar amounts in half as it’s way too sweet otherwise.
It’s a fabulous recipe though—a keeper!
Deb says
Hi Sara,
I have three of your recipes for Teriyaki (chicken, beef and shrimp) in my go to file. I find the teriyaki sauce to be a bit too sweet for me so I reduce the sugar/s content. I think it is because I already use reduced sodium soy sauce. so the salt/sugar balance is off with the extra sugars. I was in a rush and didn’t have time to make the sauce separately before adding to the veggie/meat mix so I mixed it all up and threw it in “raw” after adding the meat and veg back into the pan. Worked out great!. I am a sauce girl! YUMMO!
Deb
Katie says
So glad I found this recipe for teriyaki sauce! I had been using bottled marinade for years and it just fell flat! This sauce is fresh and flavorful!!! The only substitution made was that I used a mixture of pineapple juice and water for my sauce. This is a keeper:)))
August Hamilton says
Nancy, I would not use store bought teriyaki sauce if you want the flavor of what this dish is all about. There is such a big difference in store bought and this, home made.
Do yourself and your family a big flavor and take time to do it.
Nancy says
How much teriyaki sauce would you use if you buy a bottle instead of making it
Sara says
I’d use somewhere between 1/2-3/4 a cup, I can’t say for sure because some store bought sauces are saltier than others!
Sunshine&Love says
Hi Sara, this looks amazing. I plan on adding this to my weekday meal plan. However I have one question, what is the serving size amount? Thanks for the recipe.
Sara says
1 1/2 cups!
Chelsea says
Hello,
Can you use Chicken Broth instead of water in the sauce? I know your other stir fry recipe uses CB.
Thanks!
Sara says
That’s fine to do!