This Chicken Teriyaki Stir Fry is so delicious and very easy to make. It’s one of our go-to weeknight dinner options!
I love a good well-balanced meal, and this stir fried teriyaki chicken is just perfect. It has the right amount of protein, and it’s loaded with lots of crisp tender vegetables.
This recipe is prep-ahead friendly. Pre-chopping everything makes this weeknight recipe even easier and quicker to make.
Whenever life gets busy, I find myself making stir fries for dinner. They always cook so fast and it’s a one-pan and done deal. This simple, yet delicious chicken teriyaki stir fry has been on my weekly rotations lately!
I love all the flavors and textures, and I also really like how well it goes with simple steamed rice, especially when all that sauce gets absorbed. So good!
My favorite thing about this chicken teriyaki stir fry is the homemade teriyaki sauce, which has the perfect consistency and a great balance between sweet and savory. I personally prefer to make my own teriyaki sauce at home, but you can definitely use your favorite store-bought teriyaki. It will turn out just as good!
Looking for more weeknight Asian recipes? Try my Ramen Stir Fry, Black Pepper Chicken, or my dad’s recipe for Beef Chow Fun.
Why we love this chicken teriyaki stir fry:
- Great weeknight dinner: This is a very easy and straightforward one pan recipe!
- It’s delicious! It’s got a saucy umami flavor from the homemade teriyaki sauce.
- Great texture: The veggies are crisp tender and the chicken is tender. The sauce really brings everything together.
- It’s prep ahead friendly, and also a great meal prep idea.
Jump to:
Tips for a Great Stir Fry
- Get the ingredients ready: Stir fries cook really really fast, so have all ingredients ready before you start cooking.
- Get the skillet HOT! This will help with caramelization and flavor.
- Large cooking surface: Overcrowding is the enemy of stir fries, so use a large skillet or pan.
- Small even pieces: All the ingredients need to be about the same size, cut into bite-size pieces. This will help with quick and even cooking.
Ingredient Notes
The ingredients for this chicken teriyaki stir fry are pretty straightforward. I like to make my own teriyaki sauce at home (it takes just 20 minutes!), but you can use store-bought as well. As always, ingredient quantities are included in the recipe card down below, but I wanted to share a few helpful notes here.
For the stir fry:
- Chicken breast: Cut into 1 inch pieces. They should be about the same size for even cooking.
- Vegetable or peanut oil: Vegetable or peanut oil are great for stir fries because they have high smoke points.
- Garlic, ginger, scallions The aromatics. Use fresh for best results.
- Veggies: I used a blend of bell pepper, asparagus, and carrots.
- Salt and pepper to season the chicken and to finish the dish if needed.
- Sesame seeds and scallions for garnish
- Teriyaki sauce: I like homemade, but if you have a store-bought teriyaki sauce you like, feel free to use that too.
- Steamed rice: For serving.
For the teriyaki sauce:
- Soy sauce: For color and deep salty umami flavors.
- Mirin: It’s sweet and slightly thick, so it’s great for glazes and sauces.
- Japanese sake: Provides a great flavor base.
- Granulated sugar: For sweetness.
- Fresh garlic and ginger To infuse the sauce with aromatics.
- Cornstarch: Thickens the sauce.
Step-by-Step Tutorial
In just 45 minutes or less, you can make the most amazing chicken teriyaki stir fry at home! This is how I make it.
Step 1 | Make the teriyaki sauce
You can find the full teriyaki sauce recipe linked here. It takes about 20 minutes to make, and can be stored in the fridge for up to 2 weeks. Or use your favorite store-bought sauce, it will definitely save a lot of time.
Step 2 | Cook the chicken
Heat vegetable oil in a large skillet over high heat. Season with salt and pepper, and cook on the skillet, letting it sear well on one side. Once you see that the sides are turning white and the bottom is golden brown, flip to cook the other side until fully cooked through. Transfer to a plate and set aside.
Step 3 | Cook the veggies
In the same skillet, add more oil. Stir fry in the carrots, asparagus, and bell peppers for a few minutes. Then, add about 2 tablespoons of water, stirring. The water create steam and evaporate, which helps the veggies soften slightly. They should be crisp tender.
Step 4 | Add aromatics and return chicken
Push the cooked vegetables to the side and add a little bit more of oil in the center. Add the minced garlic, ginger, and scallions (the white part) and cook for about 1 minute until fragrant.
Step 5 | Finish with teriyaki sauce
Add the teriyaki sauce and toss until everything is evenly coated. The amount of sauce is to taste, I usually go for ¾ of a cup.
Finally, garnish with sliced scallions (the green part) and sesame seeds. And all that is left to do is enjoy!
Prep Ahead Tips
This chicken teriyaki stir fry recipe is very prep-ahead friendly. If you have everything prepped and chopped in advance, this stir fry will be done in just 15 minutes!
Here’s how I prep ahead for this recipe:
- Chop the veggies and refrigerate in containers for up to 3 days.
- Cut the chicken into cubes and refrigerate for 1 to 2 days.
- Make the teriyaki sauce up to 2 weeks in advance. You can also use your favorite store-bought teriyaki sauce, which will definitely save a lot of time.
Note: The only thing I’d recommend prepping right before making the stir fry is the minced aromatics.
Serving and Pairing Ideas
I love serving this dish with simple steamed jasmine rice. You can also try this coconut jasmine rice or my golden fried rice.
How to make simple jasmine rice: Rinse the uncooked rice through a colander (to remove excess starch). Cook it in the rice cooker or a small-medium pot with water. For every 1 cup of rice, use 1 ⅓ cups water. If cooking over the stovetop, simmer over low heat with the lid covered.
If you like teriyaki sauce, try my Chicken Teriyaki Rice Bowls or Teriyaki Burgers. This Huli Huli Chicken is pretty similar in taste too.
If you’re looking for more Asian-inspired recipes, check these out:
Recipe FAQs
Yes, for sure!
A large 12 inch skillet works great! I used a durable nonstick skillet.
Absolutely! The veggies can be chopped and refrigerated 3 days in advance. The chicken can be cubed and refrigerated 2 days in advance. The teriyaki sauce can also be made and refrigerated for up to 2 weeks.
Tips for Success
- Stir fries cook fast. Make sure you have all the ingredients chopped and ready before you start cooking.
- Dice the chicken into even sized 1-inch cubes for even cooking. I use chicken breast, but thighs work just as well.
- Use a large 12-inch skillet. If you have a gas stovetop with a large burner, you can also use a large wok too.
- When cooking the veggies, add a splash of water to create some steam and allow the vegetables to soften quicker.
- Feel free to use your favorite veggies! I’ve made it with broccoli, snap peas, and edamame as well.
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Chicken Teriyaki Stir Fry
Equipment
Ingredients
- ¾ to 1 cup teriyaki sauce - or your favorite store-bought teriyaki sauce
- 2 medium skinless chicken breasts - cut into 1-inch cubes
- Salt and pepper
- Vegetable oil for pan
- 1 medium red bell pepper, sliced
- 2 cups sliced fresh asparagus - bottom stalks trimmed
- 1 medium carrot - peeled and thinly sliced
- 2 cloves minced garlic
- ½ teaspoon minced fresh ginger
- 2 scallions, thinly sliced - greens and white parts separated
- Sesame seeds - for garnish
Instructions
- Make sure you have all the ingredients ready. Stir fries cook fast.
- Make the teriyaki sauce according to the recipe. It can be made up to 2 weeks in advance. You can also just use your favorite store-bought version.
- Season chicken with salt and pepper. Heat a few generous drizzles of oil in a large 12-inch skillet over high heat. Add the chicken in one single layer, and cook until golden brown and fully cooked through. Transfer to a plate and set aside.
- To the same skillet, add a few more drizzles of oil over high heat. Cook the bell peppers, carrots, and asparagus for about 2-3 minutes, stirring occasionally. Then add about 2 tablespoons of water and stir (this will allow the veggies to soften and cook quicker). Cook for another 3 minutes until crisp tender. The water will evaporate.
- Push the veggies to the side, and add a little bit more oil, plus the ginger, garlic, and scallions (white parts only). Cook until fragrant, about 1-2 minutes, stirring occasionally.
- Return cooked chicken to the pan. Add the teriyaki sauce (about ¾ cup or to taste) and toss everything until evenly coated, about 1-2 more minutes. Season with more salt and pepper to taste if needed.
- Garnish with sliced scallions (the green parts) and sesame seeds. Serve over steamed rice if desired. Enjoy!
Notes
- Chop and dice the chicken and vegetables into bite-size pieces, all about the same size to allow for even cooking.
- Teriyaki sauce: I love to make my own teriyaki (takes 20 minutes). You can also use your favorite store-bought version if you prefer.
- Prep-ahead: The veggies can be chopped 3 days in advance and refrigerated. The chicken can be cut into cubes 2 days in advance and refrigerated. The teriyaki sauce can be made up to 2 weeks in advance.
- Veggies: Broccoli, mushrooms, or green beans. Just make sure you’re not adding too many vegetables. You want to keep a similar protein to veggies ratio.
- Protein: Beef, shrimp, tofu.
- If desired, you can use frozen veggies.
Jodie says
Made this tonight for a very skeptical S.O. He’s currently rubbing his belly and asking me how mad I’d be if he ate them all tonight so there are none for him to take to work tomorrow. Awesome recipe.
(There wasn’t any great asparagus in our store today so I substituted cauliflower and it was excellent.)
Tania says
Hahaha, so great to hear! Thanks so much for trying it!!
Katrina says
This is my new favorite chicken stir fry recipe! So so good! It was a big hit with the entire fam!
Tania says
Thank you so much, Katrina. I’m so happy that you loved the recipe!