A great weeknight dinner! This Chicken Teriyaki Stir Fry is seriously delicious and very easy to make. It’s one of our all-time favorites.
I love a good well-balanced meal, and this stir fried teriyaki chicken is just perfect, with a great amount of protein and veggies, tossed with an amazing homemade teriyaki sauce. I love serving it with fragrant jasmine rice too.
This recipe is prep-ahead friendly as well. Be sure to check out all the tips and tricks to make this easy dinner right at home!
Stir fries are always a great dinner option, and one of my all-time favorites is this delicious chicken teriyaki stir fry. I love all the flavors and textures, and I also really like how well it goes with fragrant jasmine rice, especially when that sauce gets absorbed into the rice. So so good!
This chicken teriyaki stir fry recipe is very prep-ahead friendly. You can get all the ingredients ready ahead of time and make it in just 15 minutes or so for dinner.
My favorite thing about this stir fry is definitely 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 because I’m not a huge fan of the thick, syrupy, and overly sweet sauces sold in bottles. The homemade sauce does a great job tying everything together into a great well-balanced meal.
Tips for a Great Stir Fry
- Get the ingredients ready: Stir fries cook really really fast, so you need to 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.
- Do not overcrowd the pan: Cook the protein first and set aside. Then cook the veggies, and return the protein to the pan. This way, all the ingredients will be well-seared and cooked.
- 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.
Do I Need a Wok?
It really depends! Woks work great over really strong open flame because both the base and the sides can get really hot, and allow for great movement and tossing. Woks also get hot really fast and retain heat well.
However, if you have an electric or induction stovetop, or even a weak-ish gas burner…your best bet will be to use a large flat skillet to allow for proper heat distribution.
Generally, I like to use my wok for stir fries, but honestly this chicken teriyaki stir fry recipe always turns out better when cooked on a large skillet. Because the chicken needs to sear and cook through completely, I find the flat surface of a skillet much easier to work with.
Still prefer to use a wok? That’s totally fine! I go back and forth with both sometimes, depending on what I’m cooking. If using a wok, make sure it’s made of carbon steel. They heat up super fast and retain heat very well.
For the stir fry, you will need:
- Chicken breast: Cut into bite-sized pieces, about 1 inch pieces. They should be about the same size to allow for even cooking.
- Vegetable or peanut oil: Vegetable or peanut oil are great for stir fries because they have high smoke points. Stir fries need to be cooked over high heat, so you don’t want the oil to start smoking.
- 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: details and recipe included below! If you have a store-bought teriyaki sauce you like, feel free to use that too.
- Steamed rice: For serving.
You can also add broccoli. Rather than 2 cups of chopped asparagus, use 1 cup of chopped asparagus and 1 cup of broccoli florets.
For the teriyaki sauce, you will need:
- 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 extra sweetness.
- Fresh garlic and ginger To infuse the sauce.
- Cornstarch, dissolved in water: To thicken the sauce.
If you’d rather use store-bought, that’s totally fine too.
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.
2. Cook the chicken
- Heat vegetable or peanut oil in a large skillet over high heat. The skillet should be large enough to cook all the chicken in 1 single layer.
- Add the cubed chicken to the skillet and let it sear well on one side, so minimize any stirring at this point. 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. Season with salt and pepper.
- Transfer the cooked chicken to a plate and set aside.
Tip: The skillet should be large enough to cook all the chicken in one single layer. Cook undisturbed on each side to allow for proper searing.
Tip: Use HIGH heat. A good stir fry needs to be cooked over high heat for best results. Use vegetable or peanut oil.
3. Cook the vegetables
- Over high heat, add the veggies also in one single layer if possible. Stir occasionally for a light sear to develop.
- Add about 2 tablespoons of water to help the veggies soften. Stir. The water will evaporate. The vegetables should be relatively soft with a slight crunch.
Tip: Add the veggies also in one single layer. If you can’t fit it all, you may have too many vegetables for a stir fry.
Tip: Adding a little bit of water will create some steam and help the veggies cook and soften better. It will also help the vegetables develop vibrant colors. The water will evaporate as it cooks over high heat.
4. Add the aromatics
- 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.
Tip: The aromatics are added last because they burn easily.
5. Return chicken to pan and add sauce
- Return chicken to pan and combine.
- Add the teriyaki sauce and stir to combine. The amount of sauce to add is up to you. I usually go for ¾ of a cup or so.
6. Garnish and serve!
I like to garnish my stir fry with sliced scallions (the green part) and sesame seeds.
Prep Ahead Tips
As I mentioned earlier, this chicken teriyaki stir fry recipe is very prep-ahead friendly. You can basically chop everything and make the sauce in advance, so that when you’re ready to cook, it will be done in like 15 minutes or so!
Here are some tips for prepping the ingredients ahead of time:
- Chop the veggies and refrigerate in containers for up to 3 days.
- Cut the chicken into cubes and refrigerate for up to 2 days.
- Make the teriyaki sauce up to 2 weeks in advance.
- If serving with rice, it can be cooked the day before and refrigerated. To reheat rice, sprinkle some water over it and microwave until warm and soft.
The only thing I’d recommend prepping right before making the stir fry is the minced aromatics. The fresher, the better when it comes to these.
If you’d rather make the entire stir fry in advance and store it, that’s totally fine too! It keeps well in the fridge for about 2 days in air-tight containers.
Serving and Pairing Ideas
I love serving this chicken teriyaki stir fry with simple steamed jasmine rice.
To make jasmine rice, simply rinse rice through a colander, and 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, make sure you simmer over low heat with the lid covered (but leave a small opening for the extra steam to escape).
You can also try my coconut jasmine rice!
Yes! It keeps well in the fridge for about 2 days. Store in a sealed container.
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.
A large 12 inch skillet works great! I used a durable nonstick skillet.
If you have a gas stovetop with a large and strong burner, then yes. If you have an electric or induction stovetop, use a skillet. Honestly, for this recipe, I get better results using a large 12 inch skillet. The flat surface allows the chicken to cook more evenly with a nicer golden brown color.
Yes, for sure!
No. Make sure the chicken is fully cooked before returning it to the skillet.
I usually go for steamed jasmine rice. You can also serve over coconut rice, brown rice, cauliflower rice, grains, or ramen.
For every 1 cup of rice, use 1 ⅓ cups water. Rinse the rice thoroughly through a colander. Then add it to a small-medium pot with water. Cover with lid. Bring to a boil and then reduce to a simmer over low heat (leave a very small opening to allow the steam to escape). This process also applies to any long-grain rice.
That’s it! hope you like this stir fry recipe as much as we do over here. We love how prep-ahead friendly it is. It makes a great easy weeknight dinner! Plus, it’s so delicious and well-balanced.
Leftovers can be stored in the fridge for up to 2 days…although it’s so good we rarely have any leftovers. We go for seconds. Always. So delicious I can’t resist!
By the way, have you tried my Chinese Sausage Fried Rice yet? It’s so good!
Check out these amazing Asian recipes:
Tips for Success
- Use a large 12-inch skillet. If you have a gas stovetop with a large burner, you can also use a large wok. For this recipe, though, I prefer to use a skillet because it allows for even cooking.
- Stir fries cook fast. Make sure you have all the ingredients chopped and ready before you start cooking.
- A splash of water will create some steam and allow the vegetables to cook better. They should be soft with a slight crunch. The water will evaporate completely, so no worries there.
Chicken Teriyaki Stir Fry
- ¾ to 1 cup teriyaki sauce (or to taste, store-bought works too)
- 2 medium skinless chicken breasts, cut into 1-inch cubes
- Vegetable oil for pan (peanut oil works too)
- Salt and pepper
- 1 medium red bell pepper, sliced
- 2 cups chopped fresh asparagus bottom stalks trimmed
- 1 medium carrot, peeled and thinly sliced
- 2 cloves fresh garlic, minced
- ½ teaspoon minced fresh ginger
- 2 scallions, thinly sliced greens and white parts separated
- Sesame seeds for garnish
- 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.
- Heat about 1 tablespoon 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 on both sides. Season with salt and pepper to taste. Transfer to a plate and set aside. Tip: To get that golden brown color, allow the chicken to cook undisturbed on one side until the sides turn white and the bottom is seared. Then flip and continue cooking the other side. Make sure you’re cooking over high heat.
- 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, or until tender but with a slight crunch. The water should have evaporated completely.
- Push the veggies to the sides of the skillet, 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 with the vegetables. Add the teriyaki sauce (about ¾ cup or to taste) and toss everything to combine 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. If desired, serve over steamed rice. Enjoy!
- Use a large 12-inch skillet to create a large cooking surface for all the ingredients. This will prevent overcrowding the pan.
- You can also use a large carbon steel wok if you have a gas stovetop with a large burner, but honestly, this recipe always turns out better with a large skillet. I think the flat surface allows the chicken to sear properly and cook more evenly.
- Make sure to 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.
- Large 12-inch skillet or large carbon steel wok