Teriyaki Chicken Stir-Fry

Looking for a quick, flavorful weeknight dinner that never disappoints? This Teriyaki Chicken Stir-Fry has become my go-to recipe when I want something delicious without spending hours in the kitchen. The combination of tender chicken pieces and crisp vegetables, all coated in a perfectly balanced teriyaki sauce, creates a restaurant-quality meal right in your own kitchen.

Ingredients

For the Chicken and Vegetables:

• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 carrots, julienned
• 1 cup snap peas
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated

For the Teriyaki Sauce:

• ½ cup soy sauce (low-sodium recommended)
• ¼ cup mirin
• 3 tablespoons brown sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

1. Start by mixing the sauce ingredients in a bowl: soy sauce, mirin, and brown sugar. Set aside.
2. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.
3. Add chicken pieces and cook until golden brown and cooked through (about 5-6 minutes). Remove and set aside.
4. In the same pan, add remaining oil, garlic, and ginger. Sauté for 30 seconds until fragrant.
5. Add vegetables, starting with carrots and broccoli. Stir-fry for 2 minutes.
6. Add bell peppers and snap peas. Cook for another 2-3 minutes until vegetables are crisp-tender.
7. Return chicken to the pan and pour in the teriyaki sauce.
8. Add the cornstarch mixture and stir until the sauce thickens (about 1-2 minutes).

Cook Time and Serving Size

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4-6 people

Recipe Notes

1. For the best results, cut chicken pieces uniformly to ensure even cooking.

2. If you can’t find mirin, substitute with rice wine vinegar mixed with a teaspoon of sugar.

3. Feel free to customize the vegetables based on what you have on hand – mushrooms, onions, or baby corn work great too.

4. For meal prep, this dish keeps well in the refrigerator for up to 3 days.

5. To make the sauce thicker, add more cornstarch slurry; for a thinner sauce, add a splash of water or chicken broth.

Serve this Teriyaki Chicken Stir-Fry over steamed rice or noodles for a complete meal. The homemade teriyaki sauce makes all the difference, and once you try it, you’ll never want to use store-bought sauce again. Don’t forget to garnish with sesame seeds and chopped green onions for extra flavor and presentation!

Teriyaki Chicken Stir-Fry

A quick, flavorful weeknight dinner featuring tender chicken and crisp vegetables in a perfectly balanced teriyaki sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 4 -6

Ingredients

  

• 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 2 cups broccoli florets
• 1 red bell pepper sliced
• 2 carrots julienned
• 1 cup snap peas
• 2 tablespoons vegetable oil
• 2 cloves garlic minced
• 1 tablespoon ginger grated
• ½ cup soy sauce low-sodium recommended
• ¼ cup mirin
• 3 tablespoons brown sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

 

• Mix soy sauce, mirin, and brown sugar in a bowl. Set aside.
• Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.
• Add chicken and cook until golden brown and cooked through (about 5-6 minutes). Remove and set aside.
• Add remaining oil, garlic, and ginger to the pan. Sauté for 30 seconds.
• Add carrots and broccoli. Stir-fry for 2 minutes.
• Add bell peppers and snap peas. Cook for another 2-3 minutes.
• Return chicken to the pan and pour in the teriyaki sauce.
• Add the cornstarch mixture and stir until the sauce thickens (about 1-2 minutes).