Hey there, fellow food lovers! If you're looking for a weeknight dinner that's both delicious and incredibly easy, this teriyaki chicken stir fry is about to become your new best friend. I've been perfecting this teriyaki chicken stir fry recipe for years, and I'm thrilled to share all my secrets with you today.
What makes this teriyaki chicken stir fry so special? It's the perfect balance of sweet and savory flavors, tender chicken, and crisp-tender vegetables that come together in just 20 minutes. Whether you're a busy parent or a cooking beginner, this teriyaki chicken stir fry will quickly become a regular in your dinner rotation because it's foolproof and absolutely delicious.
Background & Why This Teriyaki Chicken Stir Fry Stands Out
This isn't just any ordinary stir fry recipe; it's a game-changer that combines the best of both worlds: restaurant-quality flavors made right in your own kitchen. My teriyaki chicken stir fry recipe uses a homemade teriyaki sauce that's far superior to store-bought versions, giving you complete control over the sweetness and sodium levels.
What truly sets this teriyaki chicken stir fry apart is the cooking technique I've developed over countless trials. The secret lies in cooking the chicken separately from the vegetables, ensuring each component maintains its perfect texture. The teriyaki chicken stir fry method I'll teach you creates that coveted "wok hei" flavor at home, even if you're using a regular skillet. Plus, this recipe is incredibly versatile; you can easily adapt it to your family's preferences or dietary needs.
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Ingredients
For the Chicken:
- Chicken thighs, cut into bite-sized pieces
- Vegetable oil
- Cornstarch
- Salt and pepper to taste
For the Homemade Teriyaki Sauce:
- Soy sauce (low sodium preferred)
- Water
- Brown sugar
- Honey
- Rice vinegar
- Cornstarch
- Garlic, minced
- Fresh ginger, grated
For the Vegetables:
- Broccoli florets
- Red bell pepper, sliced
- Yellow bell pepper, sliced
- Medium onion, sliced
- Carrots, julienned
- Green onions, chopped
- Vegetable oil
For Serving:
- Cooked jasmine rice
- Sesame seeds
- Additional green onions for garnish
See recipe card for quantities.
Instructions
Step 1: Prepare Your Ingredients and Sauce
- Start by cutting your chicken into uniform bite-sized pieces for even cooking
- Toss the chicken pieces with cornstarch, salt, and pepper in a medium bowl
- In a separate bowl, whisk together all teriyaki sauce ingredients until smooth
- Prepare all vegetables by washing and cutting them into similar-sized pieces
- Have your cooked rice ready and warmed
Step 2: Cook the Chicken to Perfection
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat
- Add the seasoned chicken pieces, making sure not to overcrowd the pan
- Cook for 6-8 minutes, stirring occasionally, until chicken is golden brown and cooked through
- Remove chicken from pan and set aside on a plate
- Keep the pan hot for the next step
Step 3: Stir Fry the Vegetables
- Add remaining oil to the same pan you used for chicken
- Add onions and carrots first, cooking for 2-3 minutes until they start to soften
- Add bell peppers and broccoli, stir frying for another 3-4 minutes
- Vegetables should be crisp-tender, not mushy
- Season lightly with salt and pepper
Step 4: Combine and Finish
- Return the cooked chicken to the pan with vegetables
- Pour the prepared teriyaki sauce over everything
- Stir everything together and cook for 2-3 minutes until sauce thickens
- Remove from heat and sprinkle with green onions and sesame seeds
- Serve immediately over warm rice
Expert Cooking Tips
Essential Techniques for Success:
The key to restaurant-quality teriyaki chicken stir fry lies in high heat and quick cooking. Always preheat your pan before adding ingredients, and avoid overcrowding to prevent steaming.
- Temperature Control: Keep your heat at medium-high throughout the cooking process. If the pan gets too hot, reduce heat slightly to prevent burning.
- Prep Everything First: Stir frying happens fast, so have all ingredients cut and ready before you start cooking.
- Don't Overcook Vegetables: They should retain some crunch for the best texture and nutrition.
- Sauce Consistency: If your sauce is too thick, add a tablespoon of water. If too thin, cook a bit longer to reduce.
- Chicken Choice: Thighs stay more tender than breasts, but either works well.
- Oil Selection: Use oils with high smoke points like vegetable, canola, or peanut oil.
Recipe Variations & Substitutions
Protein Alternatives:
This versatile recipe works beautifully with different proteins. Try substituting the chicken with beef strips, shrimp, or tofu for variety. For a vegetarian version, extra-firm tofu or tempeh creates a satisfying protein-rich meal.
Vegetable Swaps:
- Seasonal Vegetables: Snow peas, snap peas, mushrooms, or zucchini work wonderfully
- Frozen Vegetables: Use frozen stir fry mix when fresh isn't available; just add them directly to the hot pan
- Low-Carb Option: Replace rice with cauliflower rice or serve over zucchini noodles
Sauce Modifications:
- Spicy Version: Add 1-2 teaspoons of sriracha or red pepper flakes
- Gluten-Free: Use tamari instead of soy sauce
- Lower Sugar: Reduce honey and brown sugar by half, add stevia to taste
Equipment Recommendations
The right equipment makes all the difference in creating the perfect teriyaki chicken stir fry. A large skillet or wok is essential for proper heat distribution and space to move ingredients around without overcrowding.
Essential Tools:
- Large skillet or wok (12-inch minimum)
- Sharp chef's knife for efficient prep work
- Cutting board with grooves to catch juices
- Medium mixing bowls for prep
- Whisk for sauce preparation
- Wooden spoon or heat-resistant spatula
Storage & Meal Prep Tips
Make-Ahead Strategy:
This teriyaki chicken stir fry is perfect for meal preparation and busy weeknights. You can prep all vegetables up to two days ahead and store them in the refrigerator.
Storage Guidelines:
- Refrigerator: Store leftovers in airtight containers for up to 4 days
- Freezer: Freeze portions for up to 3 months; thaw overnight in refrigerator
- Reheating: Reheat in skillet over medium heat or microwave in 30-second intervals
Meal Prep Tips:
Make extra teriyaki sauce and store in refrigerator for up to one week
Cook rice in batches and freeze in portion-sized containers
Pre-cut vegetables on Sunday for quick weeknight cooking
Grandma's Secret That Changed Everything
Here's the secret that transformed my ordinary stir fry into an extraordinary teriyaki chicken stir fry: marinating the chicken in a small amount of the teriyaki sauce for just 15 minutes before cooking. This simple step infuses the meat with incredible flavor and ensures every bite is perfectly seasoned.
The second game-changing secret is adding a splash of the teriyaki sauce to the hot pan right after removing the chicken. This creates those beautiful caramelized bits that add depth and complexity to your teriyaki chicken stir fry. These two simple techniques will take your dish from good to absolutely amazing every single time.
FAQ
Does teriyaki sauce go on before or after cooking?
For the best teriyaki chicken stir fry, add some sauce before cooking as a marinade and reserve the majority for the final steps. This creates layers of flavor throughout the dish.
Is teriyaki sauce good for chicken stir fry?
Absolutely! Teriyaki sauce is perfect for chicken stir fry because it provides the ideal balance of sweet and savory flavors that complement both the protein and vegetables beautifully.
Can I just use teriyaki marinade as sauce?
Yes, but homemade teriyaki sauce for stir fry works better because you can control the consistency and flavor intensity specifically for this cooking method.
What is the difference between teriyaki sauce and stir fry sauce?
Teriyaki sauce is sweeter and thicker, while general stir fry sauces tend to be more savory. For teriyaki chicken stir fry, the sweet glaze creates that signature glossy finish.
Perfect Pairings for Your Next Meal
Now that you've mastered this incredible teriyaki chicken stir fry, why not explore more delicious stir fry combinations? Our Chicken Cabbage Stir Fry offers a lighter, crunchier alternative that pairs beautifully with the same teriyaki flavors you love. For those who enjoy beef, try our Beef Stir Fry with Vegetables ; it uses similar techniques but creates an entirely different flavor profile.
This teriyaki chicken stir fry recipe has become a staple in kitchens everywhere because it delivers restaurant-quality results with minimal effort. The combination of tender chicken, crisp vegetables, and that glossy, flavorful sauce makes every bite absolutely irresistible. Whether you're cooking for family dinner or meal prepping for the week, this teriyaki chicken stir fry will never disappoint and always leave everyone asking for seconds.
With love from my kitchen to yours,
Kaitlyn Reed
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Pairing
These are my favorite dishes to serve with this teriyaki chicken stir fry recipe:
Teriyaki Chicken Stir Fry Recipe
Equipment
- Large skillet or wok
- Sharp knife
- Cutting board
- Mixing bowls
- Whisk
- Spatula
Ingredients
For the Chicken
- 1 lb boneless skinless chicken thighs cut bite-sized
- 2 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 1 pinch salt
- 1 pinch black pepper
For the Teriyaki Sauce
- ⅓ cup soy sauce low sodium
- ¼ cup water
- 3 tablespoon brown sugar
- 2 tablespoon honey
- 2 tablespoon rice vinegar
- 2 teaspoon cornstarch
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
For the Vegetables
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium onion sliced
- 2 carrots julienned
- 3 green onions chopped
- 2 tablespoon vegetable oil
For Serving
- 4 cups jasmine rice cooked
- 1 tablespoon sesame seeds
- 2 tablespoon green onions for garnish
Instructions
- Cut chicken, chop vegetables, whisk teriyaki sauce.
- Toss chicken with cornstarch, salt, and pepper.
- Heat oil, stir fry chicken until golden, set aside.
- Add onions, carrots, then peppers and broccoli until crisp-tender.
- Return chicken, pour sauce, stir until thickened.
- Garnish with sesame seeds and green onions, serve over rice.
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