Asian-Inspired
Teriyaki Chicken Stir Fry
This teriyaki chicken stir fry comes together faster than delivery and tastes better, thanks to a quick homemade teriyaki sauce that's less sweet and more balanced than the bottled kind. Bite-sized chicken and crisp-tender vegetables cook fast over high heat, so have everything prepped before the pan gets hot.
Why you'll love this recipe
- Faster than ordering takeout
- Homemade sauce with no artificial ingredients
- Loaded with colorful, crisp vegetables
- On the table in 20 minutes
Ingredients
Full ingredient list below — check off items as you shop or cook.
Instructions
- Whisk together the soy sauce, brown sugar, rice vinegar, garlic and ginger in a small bowl; set aside as the teriyaki sauce base.
- Heat 1 tbsp oil in a large wok or skillet over high heat. Add the chicken in a single layer and sear undisturbed for 2 minutes, then stir-fry 3-4 more minutes until cooked through. Remove and set aside.
- Add the remaining 1 tbsp oil to the pan. Stir-fry the broccoli, bell pepper and carrot for 4-5 minutes until crisp-tender.
- Return the chicken to the pan, then pour in the teriyaki sauce mixture and bring to a simmer.
- Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and coats everything glossy.
- Remove from heat, drizzle with sesame oil, and garnish with sesame seeds and green onion. Serve over rice.
Tips for success
- Cut all vegetables and chicken to a similar size before you start cooking — stir fry moves fast.
- Searing the chicken undisturbed for the first 2 minutes gives better color and flavor than stirring constantly.
- Use a wok or the largest skillet you own; overcrowding the pan steams the food instead of searing it.
- Swap in snap peas, mushrooms or baby corn depending on what's in your fridge.
Frequently asked questions
Can I use frozen stir fry vegetables?
Yes, add them straight from frozen; they'll take about 1-2 extra minutes and release more water, so cook a bit longer to evaporate it.
Is homemade teriyaki sauce healthier than bottled?
Generally yes — you control the sugar and sodium, and it skips preservatives and thickeners found in many bottled sauces.
What's the best oil for stir frying?
A high smoke-point oil like vegetable, avocado or peanut oil works best for the high heat stir-frying requires.
Can I make this ahead for meal prep?
Yes, it reheats well; store in airtight containers for up to 4 days and reheat in a skillet or microwave.
Nutrition (per serving)
| Calories | 356 |
| Protein | 34g |
| Carbs | 24g |
| Fat | 13g |
| Sodium | 760mg |
| Sugar | 14g |
Nutrition values are estimates and will vary based on exact ingredients and brands used.
You might also like
Asian-InspiredGeneral Tso Chicken
General Tso chicken is defined by its sauce — sweet, tangy and just spicy enough — clinging to c…
Asian-InspiredOrange Chicken
Real orange juice and zest give this homemade orange chicken a brighter, fresher citrus punch th…
Asian-InspiredChicken Fried Rice
The secret to great fried rice is day-old, cold rice — freshly cooked rice is too moist and turn…