This Teriyaki Chicken Stir Fry is one of those dinners you make when you want something fast, cozy, and way better than whatever you were about to order. It is saucy, a little sweet, properly savory, and comes together in one pan without making a mess of your kitchen.
If you have ever made a stir fry that tasted kind of bland or watery, this one fixes that. The sauce actually sticks to the chicken. The vegetables stay crisp instead of sad and soggy. And the whole thing tastes like you knew what you were doing, even if you were just throwing it together after a long day.
- Why Teriyaki Chicken Stir Fry Works
- Let’s Talk Ingredients
- Add-Ins And Substitutions
- How To Make Teriyaki Chicken Stir Fry
- Karina’s Pro Tips For A Delicious Teriyaki Chicken Stir Fry
- Recipe FAQ’s
- Simple Chicken Teriyaki Stir Fry Recipe
Why Teriyaki Chicken Stir Fry Works
Stir fries are some of the easiest and most satisfying meals you can make. Quick to cook, packed with fresh vegetables, and full of bold flavor, this teriyaki chicken stir fry is a no-fuss dinner that always hits the spot. It’s perfect for busy weeknights when you want something fast but still homemade.
With tender chicken, crisp broccoli, and a glossy homemade sauce, this simple chicken teriyaki recipe comes together fast and tastes better than takeout. The balance of sweet and savory in the sauce takes it to the next level without needing any complicated steps.
Let’s Talk Ingredients
This teriyaki chicken stir fry keeps things simple, fresh, and flavorful. Most of the ingredients are pantry staples or easy to find at any grocery store. Here are a few key ones to pay attention to:
- Chicken thighs – Thighs are the move for this. They stay juicy and forgiving, especially when the pan is hot. Chicken breast works too, but thighs give you way more wiggle room.
- Broccoli and snow peas – These add crunch and color. You can swap in other quick-cooking veggies you have on hand, like carrots or baby corn.
- Soy sauce – The salty, umami base of the teriyaki sauce. Go low sodium so the sauce does not punch you in the face with salt.
- Mirin and rice vinegar – These give the sauce that classic sweet and tangy balance.
- Brown sugar – This adds that classic teriyaki sweetness and helps the sauce get glossy instead of thin.
- Garlic – Just a little goes a long way in deepening the flavor of the sauce and giving it a homemade touch.
Note: Please see recipe card at the bottom for list of full ingredients and measurements
Add-Ins And Substitutions
- Vegetables: Use whatever you have on hand. Broccoli, bell peppers, snap peas, carrots, mushrooms, or zucchini all work well. Add firmer vegetables first and quicker-cooking ones toward the end so everything stays crisp.
- Protein Swaps: Shrimp cooks quickly and is an easy swap. Thinly sliced beef or pork also works, just cook it fast over high heat. For a meat-free option, use firm tofu and sear it well before adding the sauce.
- Sweetness Level: Adjust the sugar or honey to taste. Start with less if you prefer a more savory sauce and add more if you like that classic sweet teriyaki finish.
- Extra Flavor: A drizzle of sesame oil at the end or a sprinkle of sesame seeds or green onions adds depth without overpowering the dish.
How To Make Teriyaki Chicken Stir Fry
- Cook the Veggies: Heat 1 tablespoon of oil in a large pan or wok. Stir fry onion, broccoli, capsicum, and sugar snap peas until vibrant. Add 2 tablespoons of water and cook until just tender. Remove and set aside.
- Sear the Chicken: Season chicken with salt and pepper. In the same pan, heat sesame oil over medium. Add chicken and stir fry, turning occasionally, until golden and lightly crisp on the edges.
- Make the Sauce: In a small bowl or jug, whisk together soy sauce, brown sugar, vinegar, mirin, and garlic. Pour the sauce over the chicken and cook, stirring now and then, until thick and glossy.
- Finish and Serve: If the sauce needs thickening, stir in the cornstarch slurry and cook until smooth. Return veggies to the pan, toss to coat, and garnish with shallots. Serve over steamed rice.
This Teriyaki Chicken Stir Fry is a quick and flavorful main that pairs beautifully with simple, wholesome sides. Try it with our Cauliflower Fried Rice for a lighter, low-carb option that still feels hearty. For something fresh and vibrant, a Caprese Salad with Avocado adds the perfect contrast to the rich teriyaki glaze. And if you’re after something warm and comforting, a bowl of Vegetable Soup rounds out the meal nicely.
Karina’s Pro Tips For A Delicious Teriyaki Chicken Stir Fry
- Get your pan properly hot before adding the chicken. I know it is tempting to rush this step, but if the pan is not hot enough, the chicken will release liquid and steam instead of browning. That golden color is where the flavor lives.
- Do not overcrowd the pan. When everything is piled on top of each other, nothing browns the way it should. If your pan looks a little too full, cook the chicken in batches and add it all back in at the end. It is worth the extra minute.
- Let the chicken sit for a moment before stirring. It feels wrong to leave it alone, but that undisturbed contact with the pan is what gives you good color and keeps the chicken juicy.
- Add your vegetables based on how long they take to cook. Broccoli and carrots like a head start, while zucchini and snap peas cook fast and should go in later. This way, nothing turns mushy.
- Once the sauce starts bubbling, it thickens quickly. Keep an eye on it and give everything a stir so the sauce coats the chicken and vegetables instead of sticking to the pan.
Nope! I don’t use any cornstarch or flour in this recipe because simmering the chicken with brown sugar thickens the sauce on its own. It reduces into a glossy, soy-sauce caramel glaze that clings beautifully to every bite.
Stir fry your vegetables before adding the chicken. It locks in their color and texture, keeping them crisp and vibrant. I used to end up with soggy stir fry until I started doing this (a total game changer).
Absolutely. While broccoli, capsicum, and snow peas are a great combo, this recipe is super flexible. You can swap in carrots, mushrooms, zucchini, or baby corn; whatever you have on hand works, as long as it cooks quickly and keeps a little bite.
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IngredientsUSMetric1x2x3x
- ▢ 1 tablespoon olive oil
- ▢ 1 large brown onion cut into wedges
- ▢ 2 heads broccoli cut into florets
- ▢ 1 large green capsicum/bell pepper. cut into wedges
- ▢ 1 cup sugar snap/snow peas
- ▢ 1 tablespoon sesame oil
- ▢ 1.1 lbs skinless and boneless chicken thighs cut into bite sized pieces
- ▢ 1/4 cup soy sauce
- ▢ 1/4 cup light brown sugar
- ▢ 2 tablespoons rice wine vinegar or apple cider vinegar
- ▢ 2 tablespoons mirin
- ▢ 2 teaspoons minced garlic or 2 cloves garlic, minced
- ▢ 1 teaspoon cornstarch/cornflour mixed with 2 teaspoons water ONLY if needed
- ▢ 1 stem shallot/green onion sliced to garnish
Instructions
- Stir fry onion, broccoli, capsicum/peppers and sugar snap peas with 1 tablespoon of oil until just starting to turn vibrant in colour. Add 2 tablespoons of water, reduce heat to medium, and stir fry until cooked to your liking (tender-crisp). Remove vegetables from pan and set aside. Alternatively, steam vegetables until cooked to your liking.
- Season chicken with salt and pepper. Heat sesame oil over medium heat in the same pan. Stir fry chicken, stirring occasionally until lightly browned and crisp.
- In a small jug or bowl whisk together the soy sauce, brown sugar, vinegar, Mirin and garlic to combine. Add sauce to the chicken and cook while stirring occasionally, until it bubbles and thickens into a beautiful shiny glaze. (If the sauce has not thickened, quickly whisk in the cornstarch/water mixture and continue stirring until thickened.
- Garnish with green onion (or shallot) slices and serve over steamed rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Simple Chicken Teriyaki Stir Fry
Ingredients
- 1 tablespoon olive oil
- 1 large brown onion cut into wedges
- 2 heads broccoli cut into florets
- 1 large green capsicum/bell pepper. cut into wedges
- 1 cup sugar snap/snow peas
- 1 tablespoon sesame oil
- 1.1 lbs skinless and boneless chicken thighs cut into bite sized pieces
- 1/4 cup soy sauce
- 1/4 cup light brown sugar
- 2 tablespoons rice wine vinegar or apple cider vinegar
- 2 tablespoons mirin
- 2 teaspoons minced garlic or 2 cloves garlic, minced
- 1 teaspoon cornstarch/cornflour mixed with 2 teaspoons water ONLY if needed
- 1 stem shallot/green onion sliced to garnish
Instructions
- Stir fry onion, broccoli, capsicum/peppers and sugar snap peas with 1 tablespoon of oil until just starting to turn vibrant in colour. Add 2 tablespoons of water, reduce heat to medium, and stir fry until cooked to your liking (tender-crisp). Remove vegetables from pan and set aside. Alternatively, steam vegetables until cooked to your liking.
- Season chicken with salt and pepper. Heat sesame oil over medium heat in the same pan. Stir fry chicken, stirring occasionally until lightly browned and crisp.
- In a small jug or bowl whisk together the soy sauce, brown sugar, vinegar, Mirin and garlic to combine. Add sauce to the chicken and cook while stirring occasionally, until it bubbles and thickens into a beautiful shiny glaze. (If the sauce has not thickened, quickly whisk in the cornstarch/water mixture and continue stirring until thickened.
- Garnish with green onion (or shallot) slices and serve over steamed rice.
Nutrition
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