Teriyaki Chicken Stir Fry Recipe

This teriyaki chicken stir fry offers a vibrant medley of tender chicken and crisp vegetables tossed in a sweet, sticky sauce. Bursting with the rich flavors of soy, honey, ginger, and garlic, this dish transforms an ordinary meal into a delicious, gourmet experience that celebrates a perfect balance of savory and sweet.

I love making this Teriyaki Chicken Stir Fry because it packs a balanced mix of protein and fresh veggies while being super simple to prepare. I start with 1 lb of boneless, skinless chicken breasts cut into bite sized pieces and cook them in 2 tbsp of vegetable oil until they’re lightly browned.

Then, I add a medium sliced onion along with red and green bell peppers, 2 cups of broccoli florets and 2 julienned carrots to boost the vitamins and fiber. I also mix in minced garlic and 1 tbsp of grated fresh ginger to really enhance the flavor.

The sauce is made with 1/4 cup low sodium soy sauce, 1/4 cup water, 2 tbsp honey, 2 tbsp brown sugar and 1 tbsp cornstarch which helps create that perfect sweet, sticky coating. I finish it off with a dash of sesame oil and a sprinkle of sesame seeds.

This teriyaki recipe is a real treat for anyone into healthy stir fry recipes and easy Chinese cooking recipes.

Why I Like this Recipe

I really love how making this dish feels like I’m recreating my favorite takeout right in my kitchen. First off, the recipe is super easy so even on a busy night I can throw it together. It gets me excited ’cause tender chicken mixed with crisp veggies makes every bite fun. I also adore the sweet sticky sauce with hints of garlic and ginger—it just hits all the flavor notes I crave. Lastly, watching the sauce thicken while everything cooks in one pan makes it feel kinda magical and gives me major satisfaction.

Making my own takeout favorites at home is really simple with this easy teriyaki chicken stir fry recipe. It got tasty, crunchy vegetables and tender chicken all coated in a sweet, sticky sauce that I just can’t get enough of. The whole process is quick and doesn’t require any fancy ingredients, which is awesome for those days when I want something delicious but don’t wanna spend hours in the kitchen.

Ingredients

• Chicken: This lean meat is really high in protein, helping in muscle building and recovery even if it can get a bit dry sometimes.
• Broccoli: Full of fiber and vitamins, it helps with digestion and gives a nice crunch while addin health benefits.
• Soy Sauce: It gives a savory salty taste, really boosting the overall flavor with a mouthwatering umami kick.
• Honey: Offers natural sweetness that balances out the savory elements, making every bite burst with flavor.
• Ginger: Fresh and zesty, it adds a spicy kick and aids in digestion, making the dish even more appetizing.

Ingredient Quantities

• 1 lb boneless, skinless chicken breasts, cut into bite sized pieces
• 2 tbsp vegetable oil
• 1 medium onion, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cups broccoli florets
• 2 medium carrots, julienned
• 1 cup snap peas (optional)
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup low sodium soy sauce
• 1/4 cup water
• 2 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 1 tsp sesame oil
• Sesame seeds for garnish
• Salt and pepper to taste

How to Make this

1. Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken pieces, season with salt and pepper, and cook until they are lightly browned and cooked through; about 5-6 minutes.

2. Remove the chicken from the pan and set aside.

3. In the same pan, add the sliced onion, red and green bell peppers, broccoli florets, and julienned carrots. Stir fry the veggies for about 3-4 minutes until they start to get tender but still have a little crunch.

4. If you’re using snap peas, add them to the pan now, then stir in the minced garlic and grated ginger. Cook everything together for another 1-2 minutes, stirring constantly to not burn the garlic.

5. In a separate bowl, mix together 1/4 cup low sodium soy sauce, 1/4 cup water, 2 tbsp honey, 2 tbsp brown sugar, 1 tbsp cornstarch and 1 tsp sesame oil until the cornstarch is fully dissolved.

6. Return the chicken back to the pan and pour the sauce mixture over the chicken and veggies.

7. Stir everything together well while cooking for another 2-3 minutes until the sauce thickens and coats all the ingredients evenly.

8. Taste the stir fry and add a bit more salt and pepper if needed.

9. Once the sauce is thick and glossy, sprinkle sesame seeds over the dish, then remove from heat and serve immediately over rice or noodles. Enjoy!

Equipment Needed

1. Large skillet or wok to cook the chicken and veggies
2. Mixing bowl to whip up the sauce ingredients
3. Measuring cups and spoons for accurate ingredient amounts
4. Knife and cutting board to chop the chicken and veggies
5. Spatula or wooden spoon for stirring the dish in the pan
6. Serving dish to plate and enjoy your stir fry

FAQ

Teriyaki Chicken Stir Fry Recipe Substitutions and Variations

• Don’t have vegetable oil? Try canola oil or even a light olive oil option if that’s what you got
• If low sodium soy sauce ain’t available, coconut aminos works just fine and gives a slightly sweeter taste
• Out of honey? Maple syrup can be used as a replacement and still keep that smooth sweetness
• If you can’t find cornstarch, arrowroot powder is a solid substitute to thicken up your sauce just as good

Pro Tips

1. Make sure all your veggies and chicken pieces are chopped to similar sizes so they cook evenly. If some chunks are way bigger than others, parts of your dish might get overcooked while others are still underdone.
2. Don’t cram too much in the pan at once. Overcrowding lowers the heat and can steam your ingredients instead of stir frying them, which leaves you with soggy veggies instead of that crisp crunch.
3. When mixing your sauce, stir the cornstarch in thoroughly with the liquid ingredients so no clumps form. This little step saves you from a lumpy sauce that doesn’t coat everything nicely.
4. Try toasting your sesame seeds in a dry pan for a minute or so before using them as garnish. They get a nice nutty flavor that really adds a depth to the dish, but watch them close so they dont burn.