Chicken Teriyaki Stir Fry

5 from 4 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 umami flavors.

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: Asian

Servings: people

Calories: 345kcal

Author: Tania

Equipment

12-inch non-stick skillet

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.

Substitutions and variations:

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.

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

Nutrition