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This Teriyaki Chicken Stir Fry is the perfect weeknight meal. It is loaded with veggies, teriyaki sauce and tender chicken.
If you are looking for a healthy chicken dinner idea, this Teriyaki Chicken Stir Fry is ready in minutes and loaded with flavor. The sweet and sour sauce makes this stove top recipe a family favorite.
You may love this Teriyaki Vegetable Recipe or Teriyaki Chicken Kabobs Recipe for a quick and easy dinner idea.
Table of Contents
Why This Recipe Works
Chicken teriyaki stir fry is perfect for a busy weeknight meal. Toss in your favorite veggies, chicken and homemade sauce to create a meal that is better than take out.
We love that prep time is easy and the ingredients are simple.
Ingredients
For the Homemade Teriyaki Sauce
- Low-Sodium Soy Sauce
- Water
- Brown Sugar
- Honey
- Minced Garlic
- Minced Ginger
- Cornstarch
- Cold Water
For the Stir Fry
- Boneless, Skinless Chicken Breasts, thinly sliced
- Vegetable Oil
- Bell Peppers, thinly sliced
- Carrots, julienned
- Medium Zucchini, sliced
- Onion, thinly sliced
- Snap Peas
- Green Onions, sliced
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Change Chicken – This recipe can also be made with boneless skinless chicken thighs.
- Vegetables – Feel Free to add in different types of veggies. You can add in broccoli florets, mushrooms, baby corn or any leftover veggies that you prefer.
- Seasoning – You can even add in red pepper flakes for a kick of spice.
Step by Step Instructions
Step 1 – In a small bowl, whisk together soy sauce, ⅓ cup water, brown sugar, honey, garlic, and ginger. Set aside.
Step 2 – In another small bowl, mix cornstarch and 3 tablespoons cold water until smooth. This will be used to thicken the sauce later.
Step 3 – Heat vegetable oil in a large skillet or wok over medium-high heat on stovetop. Add the sliced chicken and cook until it’s no longer pink in the middle. Remove the chicken from the skillet and set aside.
Step 4 – In the same skillet, add more oil if needed and sauté bell peppers, carrots, zucchini, onion, and snap peas. Cook until the veggies are tender but still have a bit of crunch over low heat.
- Step 5 – Return the chicken to the skillet with the vegetables.
- Step 6 – Pour the soy sauce mixture over the chicken and veggies. Allow it to simmer for 3-4 minutes.
- Step 7 – Stir in the cornstarch mixture and continue to cook until the sauce has thickened.
- Step 8 – Garnish with cut green onions, sesame seeds and enjoy.
Recipe Tips
- Cut Chicken – Ensure that the chicken chunks are of uniform thickness for even cooking. If they’re too thick, they might take longer to cook. I like to cut into bite-size pieces about 1-inch cubes.
- Cut Veggies – Prepare the vegetables ahead of time by cutting vegetables in about the size pieces. This make this recipe quick and easy by preparing vegetables.
- Serving – This recipe is delicious served with noodles, white rice, and cauliflower rice.
Frequently Asked Questions
Refrigerate the leftovers in an airtight container for up to 5 days.
Yes, you can freeze this teriyaki chicken dish by placing in a freezer safe container for up to 3 months.
When you a ready to serve, thaw the teriyaki chicken in the fridge overnight and then reheat in the microwave.
More Easy Teriyaki Recipes
We love hearing from you. If you make this teriyaki chicken stir fry recipe, make sure to leave us a star review.
Teriyaki Chicken Stir Fry
Ingredients
For the Teriyaki Sauce:
- 3/4 cup soy sauce
- 1/3 cup water
- 4 tablespoons brown sugar
- 1 1/2 tablespoons honey
- 3 teaspoons minced garlic
- 1 1/2 teaspoons minced ginger
- 1 1/2 tablespoons cornstarch
- 3 tablespoons cold water
For the Stir Fry:
- 3 boneless skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil
- 2 bell peppers thinly sliced
- 2 carrots julienned
- 1 medium zucchini sliced
- 1 onion thinly sliced
- 1 cup snap peas
- 3 green onions sliced
Instructions
- In a small bowl, whisk together soy sauce, ⅓ cup water, brown sugar, honey, garlic, and ginger. Set aside.
- In another small bowl, mix cornstarch and 3 tablespoons cold water until smooth. This will be used to thicken the sauce later.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until it’s no longer pink in the middle.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add more oil if needed and sauté bell peppers, carrots, zucchini, onion, and snap peas. Cook until the veggies are tender but still have a bit of crunch.
- Return the chicken to the skillet with the vegetables.
- Pour the soy sauce mixture over the chicken and veggies. Allow it to simmer for 3-4 minutes.
- Stir in the cornstarch mixture and continue to cook until the sauce has thickened.
- Garnish with green onions and enjoy!
