Stir Fry Teriyaki Chicken Recipe

I’m sharing a one-pan chicken and vegetable stir fry that packs tender chicken, crisp vegetables, and a glossy teriyaki sauce into a speedy, weeknight-ready dinner.

I love quick dinners that punch above their weight, and this One-Pan Teriyaki Chicken Stir Fry does exactly that. With tender boneless skinless chicken thighs and bright broccoli florets it somehow feels fancy but is stupid simple.

I kept thinking about all the Teriyaki Stir Fry Recipes I’ve bookmarked, yet this one’s got a frantic weeknight charm of its own. It’s the kind of Stir Fry Chicken And Vegetables that makes you pause, taste, and wonder why dinner ever had to be complicated.

You’re gonna want to make it tonight, maybe tomorrow too.

Ingredients

• Chicken thighs: Dark meat, rich protein and flavor, stays juicy when stir fried.
• Broccoli: Crunchy fiber packed florets, bright green adds contrast and chew.
• Red bell pepper: Sweet, vitamin C heavy, adds color and fresh crisp bites.
• Carrots: Slightly sweet, its full of beta carotene thin slices cook quickly.
• Snap peas: Tender pods give pop and bright vegetal note, low calories.
• Soy sauce and mirin: Savory salty backbone plus sweet winey mirin, builds classic teriyaki.
• Garlic and ginger: Aromatic punch, garlic gives bite, ginger adds warmth and zing.
• Rice: Blank canvas starch, soaks up sauce making every bite balanced.
• Sesame oil and seeds: Toasted aroma little goes far, helps finish with nutty note.

Ingredient Quantities

• 1 pound boneless skinless chicken thighs, cut into 1 inch pieces
• 2 tablespoons vegetable oil
• Salt and black pepper, to taste
• 2 tablespoons cornstarch (for lightly coating chicken)
• 1 small head broccoli, cut into florets (about 3 cups)
• 1 red bell pepper, thinly sliced
• 2 medium carrots, thinly sliced on the bias
• 1 cup snap peas, trimmed
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/3 cup low sodium soy sauce
• 1/4 cup mirin or dry sherry or rice wine
• 2 tablespoons brown sugar
• 1 tablespoon honey (optional, if you like it sweeter)
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 tablespoon cornstarch plus 2 tablespoons water for sauce slurry
• 3 cups cooked white rice or brown rice for serving
• 2 green onions, sliced for garnish
• 1 teaspoon toasted sesame seeds for garnish
• Pinch red pepper flakes, optional

How to Make this

1. Prep everything first: pat the chicken dry, season with salt and pepper and toss with the 2 tablespoons cornstarch until lightly coated; cut the broccoli into florets, thinly slice the red bell pepper and onion, slice the carrots on the bias, trim the snap peas, mince the garlic and ginger, slice the green onions and measure out the sesame seeds and rice.

2. Make the sauce: whisk together 1/3 cup low sodium soy sauce, 1/4 cup mirin (or dry sherry or rice wine), 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, and 1 tablespoon honey if you want it sweeter; add a pinch of red pepper flakes if you like heat.

3. Mix the slurry: stir 1 tablespoon cornstarch into 2 tablespoons cold water until smooth and set aside.

4. Heat a large skillet or wok over medium high and add 2 tablespoons vegetable oil. When it shimmers add the chicken in a single layer, don’t crowd the pan or it will steam; cook, stirring occasionally, until golden and cooked through, about 5 to 7 minutes depending on piece size. Transfer chicken to a bowl and leave the browned bits in the pan.

5. If the pan is dry add a splash more oil, then add the onion, carrots and broccoli first since they take longer; stir fry 3 to 4 minutes until they start to soften but still have some bite.

6. Add the red bell pepper and snap peas, stir fry another 1 to 2 minutes until crisp tender.

7. Push the veggies to one side, add the garlic and ginger to the empty side of the pan and cook 20 to 30 seconds until fragrant, then mix into the vegetables.

8. Pour the prepared sauce into the pan, scrape up any browned bits from the bottom, bring to a gentle simmer, then stir in the cornstarch slurry and simmer until the sauce is glossy and thickened, about 1 minute.

9. Return the chicken and any juices to the pan, toss everything to coat and heat through for another minute or two. Taste and adjust with a little more soy or honey if needed.

10. Serve the teriyaki chicken over 3 cups cooked rice, sprinkle with sliced green onions and 1 teaspoon toasted sesame seeds, and finish with an extra pinch of red pepper flakes if you like it spicy.

Equipment Needed

1. Large skillet or wok (12 inch works great)
2. Cutting board
3. Chef’s knife
4. 2 mixing bowls (one for chicken, one for sauce)
5. Measuring cups and spoons
6. Small whisk (for the sauce)
7. Rubber spatula or wooden spoon (for stirring and scraping)
8. Tongs (to move the chicken without tearing it)
9. Medium pot with lid or rice cooker (for the 3 cups cooked rice)

FAQ

Stir Fry Teriyaki Chicken Recipe Substitutions and Variations

• Chicken thighs: swap for boneless skinless chicken breasts (cook a bit less so they dont dry out), or use firm tofu for a vegetarian version just press it, cut into cubes and toss in cornstarch before frying for extra crisp.
• Cornstarch (for coating): use potato starch or arrowroot powder for a crisper, gluten free finish, or plain all purpose flour if thats all you got (flour gives a slightly less light crust).
• Low sodium soy sauce: use tamari for a gluten free option, or coconut aminos if you need soy free (it’s sweeter so taste and adjust brown sugar), or regular soy sauce but reduce added salt elsewhere.
• Toasted sesame oil: substitute a splash of toasted sesame seeds plus a neutral oil like vegetable or peanut oil for cooking, or use a small amount of walnut oil for nuttiness if you like.

Pro Tips

1. Let the coated chicken sit for 5 to 10 minutes before frying so the cornstarch sticks better, then shake off any obvious clumps. A light, even dusting browns way nicer than a thick paste that just turns gummy.

2. Work in batches if the pan looks crowded, and get the oil really hot so pieces sear instead of steam. If you have a meat thermometer aim for 165 F internal temp, otherwise cut a bigger piece to check it’s not pink.

3. Use a quick blanch for broccoli if you want bright color and faster stir fry time: boil 30 to 45 seconds then shock in ice water. It saves you from overcooking the rest of the veg and keeps things crunchy.

4. Add the cornstarch slurry slowly and keep tasting the sauce, because you might need a touch more vinegar or honey to balance it. If the sauce goes too thick, thin with a splash of water or a little extra mirin, and if it’s too thin keep it simmering a bit longer to concentrate flavors.

Stir Fry Teriyaki Chicken Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing a one-pan chicken and vegetable stir fry that packs tender chicken, crisp vegetables, and a glossy teriyaki sauce into a speedy, weeknight-ready dinner.

Pin

Servings

4

servings

Calories

546

kcal

Equipment: 1. Large skillet or wok (12 inch works great)
2. Cutting board
3. Chef’s knife
4. 2 mixing bowls (one for chicken, one for sauce)
5. Measuring cups and spoons
6. Small whisk (for the sauce)
7. Rubber spatula or wooden spoon (for stirring and scraping)
8. Tongs (to move the chicken without tearing it)
9. Medium pot with lid or rice cooker (for the 3 cups cooked rice)

Ingredients

• 1 pound boneless skinless chicken thighs, cut into 1 inch pieces

• 2 tablespoons vegetable oil

• Salt and black pepper, to taste

• 2 tablespoons cornstarch (for lightly coating chicken)

• 1 small head broccoli, cut into florets (about 3 cups)

• 1 red bell pepper, thinly sliced

• 2 medium carrots, thinly sliced on the bias

• 1 cup snap peas, trimmed

• 1 small yellow onion, thinly sliced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

• 1/3 cup low sodium soy sauce

• 1/4 cup mirin or dry sherry or rice wine

• 2 tablespoons brown sugar

• 1 tablespoon honey (optional, if you like it sweeter)

• 1 tablespoon rice vinegar

• 1 teaspoon toasted sesame oil

• 1 tablespoon cornstarch plus 2 tablespoons water for sauce slurry

• 3 cups cooked white rice or brown rice for serving

• 2 green onions, sliced for garnish

• 1 teaspoon toasted sesame seeds for garnish

• Pinch red pepper flakes, optional

Directions

• Prep everything first: pat the chicken dry, season with salt and pepper and toss with the 2 tablespoons cornstarch until lightly coated; cut the broccoli into florets, thinly slice the red bell pepper and onion, slice the carrots on the bias, trim the snap peas, mince the garlic and ginger, slice the green onions and measure out the sesame seeds and rice.
• Make the sauce: whisk together 1/3 cup low sodium soy sauce, 1/4 cup mirin (or dry sherry or rice wine), 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, and 1 tablespoon honey if you want it sweeter; add a pinch of red pepper flakes if you like heat.
• Mix the slurry: stir 1 tablespoon cornstarch into 2 tablespoons cold water until smooth and set aside.
• Heat a large skillet or wok over medium high and add 2 tablespoons vegetable oil. When it shimmers add the chicken in a single layer, don’t crowd the pan or it will steam; cook, stirring occasionally, until golden and cooked through, about 5 to 7 minutes depending on piece size. Transfer chicken to a bowl and leave the browned bits in the pan.
• If the pan is dry add a splash more oil, then add the onion, carrots and broccoli first since they take longer; stir fry 3 to 4 minutes until they start to soften but still have some bite.
• Add the red bell pepper and snap peas, stir fry another 1 to 2 minutes until crisp tender.
• Push the veggies to one side, add the garlic and ginger to the empty side of the pan and cook 20 to 30 seconds until fragrant, then mix into the vegetables.
• Pour the prepared sauce into the pan, scrape up any browned bits from the bottom, bring to a gentle simmer, then stir in the cornstarch slurry and simmer until the sauce is glossy and thickened, about 1 minute.
• Return the chicken and any juices to the pan, toss everything to coat and heat through for another minute or two. Taste and adjust with a little more soy or honey if needed.
• Serve the teriyaki chicken over 3 cups cooked rice, sprinkle with sliced green onions and 1 teaspoon toasted sesame seeds, and finish with an extra pinch of red pepper flakes if you like it spicy.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 500g
• Total number of serves: 4
• Calories: 546kcal
• Fat: 25g
• Saturated Fat: 7.5g
• Trans Fat: 0.05g
• Polyunsaturated: 6g
• Monounsaturated: 10g
• Cholesterol: 102mg
• Sodium: 700mg
• Potassium: 600mg
• Carbohydrates: 60g
• Fiber: 4.5g
• Sugar: 10.3g
• Protein: 30g
• Vitamin A: 3000IU
• Vitamin C: 38mg
• Calcium: 70mg
• Iron: 2.5mg