A healthy and easy chicken stir fry with tender veggies and a savory teriyaki sauce, all cooked in one wok.
Servings: 4
Darlin’, if you’re craving bold flavors and a dinner that comes together in a snap, this Quick Teriyaki Chicken Stir Fry is just the ticket. Packed with juicy chicken, crisp-tender veggies, and a glossy homemade teriyaki sauce, it’s everything you love about takeout—minus the wait and the cost. Whether you’re a wok pro or a stir fry newbie, this recipe will have you feeling like a master of Chinese cooking in no time. Let’s grab those chopsticks and dig in!
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp cornstarch
- 2 tbsp soy sauce (low sodium preferred)
- 1 tbsp olive oil or sesame oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup carrots, julienned or sliced thin
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated (or ½ tsp ground ginger)
For the Teriyaki Sauce
- ¼ cup soy sauce (low sodium preferred)
- 2 tbsp honey or brown sugar (or a keto-friendly sweetener)
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
Supplies Needed
- Large wok or skillet
- Mixing bowls
- Tongs or a spatula
Instructions
Marinate the Chicken
In a mixing bowl, toss the chicken pieces with 1 tbsp cornstarch and 2 tbsp soy sauce. Let marinate for 10 minutes while preparing the veggies and sauce.
Prepare the Teriyaki Sauce
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and cornstarch slurry. Set aside.
Cook the Chicken
Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add the marinated chicken and cook for 4–5 minutes until golden brown and fully cooked. Remove and set aside.
Stir Fry the Veggies
Add a bit more oil if needed, then toss in the broccoli, bell pepper, and carrots. Stir fry for 3–4 minutes until the veggies are tender but still crisp. Add the garlic and ginger, cooking for another 30 seconds until fragrant.
Combine and Sauce
Return the chicken to the wok and pour in the teriyaki sauce. Stir everything together, letting the sauce thicken and coat the chicken and veggies, about 2 minutes.
Serve
Serve hot over steamed rice or noodles, garnished with sesame seeds and green onions if desired.
Storage Tips
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freeze cooked chicken stir fry in individual portions for up to 2 months. Thaw overnight before reheating.
Recipe Tips & Tricks
- Swap the chicken for shrimp, tofu, or beef strips for a versatile protein option.
- Add extra veggies like snow peas, zucchini, or mushrooms for more variety.
- For a richer sauce, drizzle in 1 tbsp of oyster sauce or hoisin sauce.
Variations
Low-Carb Teriyaki Stir Fry
Serve over cauliflower rice or zucchini noodles to keep it keto-friendly.
Spicy Teriyaki Chicken
Add ½ tsp red pepper flakes or a squirt of sriracha to the sauce for a spicy kick.
Pineapple Teriyaki Stir Fry
Toss in chunks of fresh or canned pineapple for a sweet and tangy flavor twist.
FAQ
Can I use store-bought teriyaki sauce?
Yes, but making your own gives you more control over the flavor and sweetness.
What’s the best type of chicken for stir fry?
Chicken thighs are juicier, but breasts work well too—just don’t overcook them!
Can I make this dish ahead of time?
You can prep the chicken, veggies, and sauce ahead, then stir fry everything fresh for the best texture.
This Quick Teriyaki Chicken Stir Fry is your ticket to fast, flavorful, and healthy dinners that’ll make your family think you ordered takeout. Packed with fresh veggies and smothered in that glossy teriyaki sauce, it’s the perfect weeknight savior. Now, grab your wok, sugar, and let’s make some magic happen in the kitchen!
Sweetheart, this post might have a few affiliate links tucked in. That just means if you click and buy, Mama Bear gets a little commission—just enough to keep the pantry stocked with sweet tea and chopsticks. Thank you kindly for your support!
Quick Teriyaki Chicken Stir Fry
Ingredients
- 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp cornstarch
- 2 tbsp soy sauce low sodium preferred
- 1 tbsp olive oil or sesame oil
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 cup carrots julienned or sliced thin
- 3 garlic cloves minced
- 1 tsp fresh ginger grated (or ½ tsp ground ginger)
For the Teriyaki Sauce
- ¼ cup soy sauce low sodium preferred
- 2 tbsp honey or brown sugar or a keto-friendly sweetener
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 1 tbsp water slurry
Instructions
Marinate the Chicken
- In a mixing bowl, toss the chicken pieces with 1 tbsp cornstarch and 2 tbsp soy sauce. Let marinate for 10 minutes while preparing the veggies and sauce.
Prepare the Teriyaki Sauce
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and cornstarch slurry. Set aside.
Cook the Chicken
- Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add the marinated chicken and cook for 4–5 minutes until golden brown and fully cooked. Remove and set aside.
Stir Fry the Veggies
- Add a bit more oil if needed, then toss in the broccoli, bell pepper, and carrots. Stir fry for 3–4 minutes until the veggies are tender but still crisp. Add the garlic and ginger, cooking for another 30 seconds until fragrant.
Combine and Sauce
- Return the chicken to the wok and pour in the teriyaki sauce. Stir everything together, letting the sauce thicken and coat the chicken and veggies, about 2 minutes.
Serve
- Serve hot over steamed rice or noodles, garnished with sesame seeds and green onions if desired.