There’s nothing I love more than a weeknight dinner recipe as easy as this chicken teriyaki stir fry! Bites of chicken, colorful veggies, and a flavor-packed teriyaki sauce come together fast in one skillet, so I have a meal ready to go in no time. It tastes even better than ordering takeout!
Using a bottle of teriyaki sauce makes this chicken stir fry super simple to whip up. All I have to do is throw some chicken and vegetables into the skillet, let it cook for a few minutes, then eat! A dinner made with just 7 ingredients in 35 minutes? That’s what I call easy!
What’s in this Teriyaki Chicken Stir Fry recipe?
- Chicken: Boneless, skinless chicken breasts cut into bite-sized pieces work best for this recipe. Boneless thighs can be used instead.
- Vegetables: This stir fry includes bell peppers, carrots, onions, and broccoli.
- Teriyaki Sauce: Use any bottled teriyaki sauce for this stir fry.
- Sesame Oil: This works best flavor-wise, but another high temperature oil can be used instead.
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How to Store and Reheat
Store leftover chicken teriyaki stir fry in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet over medium-high heat, or in the microwave in 30-second increments.
How to Freeze
Freeze this stir fry in a freezer-safe container for up to 3 months. Defrost in the fridge before reheating for best results.
Notes and Tips
To make sure everything cooks properly in this one-pan stir fry, add ingredients as directed. I always give vegetables like carrots and bell peppers a few extra minutes to soften before I add the broccoli and finish cooking.
Top Reader Review
“Made this stir fry last night. It was delicious! For some reason, my husband has an aversion to stir fry dishes. Well, I didn’t tell him exactly what I was making for dinner. Of course, when he saw me making it, he was skeptical. But, he loved it as much as I did! The sauce makes the dish. It’s the right combination of flavors.” – Bonnie
Chicken Teriyaki Stir Fry Recipe
Ingredients
- 1½ pounds chicken breast cut into bite-sized pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 teaspoons sesame oil divided
- ½ cup teriyaki sauce divided
- ½ onion sliced
- 1 large bell pepper sliced
- 2 medium carrots sliced into coins
- ½ teaspoon salt
- 2 cups broccoli florets
- optional toppings sesame seeds, green onions
Instructions
- Season the chicken with salt and pepper.1½ pounds chicken breast, ½ teaspoon salt, ¼ teaspoon black pepper
- Heat 2 teaspoons of sesame oil in a large skillet or wok over medium heat. Once heated, add in the chicken pieces and cook for 4-5 minutes until browned. Add in 2 tablespoons of the teriyaki sauce and toss with the chicken. Transfer the chicken to a plate.3 teaspoons sesame oil, ½ cup teriyaki sauce
- Add in 1 teaspoon of sesame oil. Then, add in the onion, bell pepper, and carrots. Sprinkle with salt. Cook for 2-3 minutes.3 teaspoons sesame oil, ½ onion, 1 large bell pepper, 2 medium carrots, ½ teaspoon salt
- Add the chicken and broccoli into the skillet. Pour in the remaining sauce and stir to coat the chicken and veggies. Cook for a couple minutes longer until the broccoli is bright green and tender-crisp.2 cups broccoli florets, ½ cup teriyaki sauce
- Serve with rice and sprinkle sesame seeds and chopped green onion over the top.optional toppings
Notes
How to Make Chicken Teriyaki Stir Fry Step by Step
Prep the Chicken: Cut 1½ pounds of boneless, skinless chicken breast into bite-sized pieces, then season with ½ teaspoon of salt and ¼ teaspoon of black pepper.
Brown the Chicken: Heat 2 teaspoons of sesame oil in a large skillet or wok over medium heat. Once heated, add in the chicken pieces and cook for 4-5 minutes until browned. Add in 2 tablespoons of the teriyaki sauce and toss with the chicken. Then transfer the chicken to a plate.
Cook the Veggies: Add in 1 teaspoon of sesame oil. Then, add ½ of an onion cut into thin strips, 1 large bell pepper cut into strips, and 2 medium carrots sliced into coins. Sprinkle with ½ teaspoon of salt, and cook for 2-3 minutes to soften.
Finish the Stir Fry: Add the browned bites of chicken and 2 cups of broccoli florets into the skillet. Pour in the remaining 6 tablespoons of teriyaki sauce and stir to coat the chicken and veggies. Cook for a couple minutes longer until the broccoli is bright green and tender-crisp.
Serve: Serve teriyaki chicken stir fry with rice and sprinkle sesame seeds and chopped green onion over the top if desired.
Made this stir fry last night. It was delicious! For some reason, my husband has an aversion to stir fry dishes. Well, I didn’t tell him exactly what I was making for dinner. Of course, when he saw me making it, he was skeptical. But, he loved it as much as I did! The sauce makes the dish. It’s the right combination of flavors. The only drawback is the amount of sodium in the sauce. I served it over brown rice. Delicious meal!
What he doesn’t know won’t hurt him!
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