Chicken Teriyaki Stir Fry

5 from 3 votes

This easy chicken teriyaki stir fry is the perfect weeknight dinner. It is prep-ahead friendly, and it comes out so delicious and full of Asian flavors.

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Cuisine: Asian

Servings: people

Calories: 246kcal

Author: Tania

Equipment

Ingredients

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

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.
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!

Notes

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.

Substitutions:

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.

Recommended equipment:

Large 12-inch skillet or large carbon steel wok

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition