Chicken Teriyaki Stir Fry is easy to make and so much better than take-out! Tender bites of chicken and a medley of fresh veggies are all tossed together in the very best homemade teriyaki sauce.
Why we love this Chicken Teriyaki Stir Fry Recipe
I crave this teriyaki chicken recipe more than my local take-out! Here’s why I can’t stop thinking about it:
- Homemade teriyaki sauce: The sauce in this chicken teriyaki stir fry is a perfect mix of sweet and salty. It’s made with a few simple ingredients that combine to make a thick and flavorful sauce.
- Great for meal prep: This is great for meal prep throughout the week! If you are super organized you can portion it between lunch boxes with rice or cauliflower rice for easy to grab lunches and dinners.
- Easy to make: You pretty much just have to toss everything in one pan, cook, and enjoy. Easiest dinner ever!
Variations to Try
This is a great recipe that you can easily adjust to make with whatever you have in our fridge. Use whatever veggies you have on hand, mushrooms and zucchini both work well. You can also use chicken thighs rather than breasts.
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How to Store and Reheat
It will keep for 3 to 4 days covered in the fridge and can be reheated on the stovetop or in the microwave.
Serving Suggestions
Serve this saucy teriyaki chicken with vegetables over rice or your favorite noodles. Of course, you could always round out your take-out dinner with side dishes like egg rolls and crab rangoons.
More Asian Chicken Recipes We Love
- Chicken Fried Rice
- General Tso’s Chicken
- Asian Chicken Meatballs
- Hunan Chicken
- Mandarin Chicken
- Easy Chicken Lo Mein
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
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Ingredients
For the Stir Fry:
- 1 pound boneless, skinless chicken breast cubed
- salt & pepper to taste
- 2 tablespoons olive oil divided
- 2 cups broccoli florets
- ½ red bell pepper sliced
- ½ cup baby carrots sliced
- ½ cup cashews
- 2 teaspoons fresh ginger minced
- 3 garlic cloves minced
For the Sauce:
- ½ cup chicken broth
- ¼ cup water
- 3 tablespoons soy sauce
- 4 tablespoons honey
- 1 tablespoon cornstarch
- ½ teaspoon crushed red pepper flakes
Optional Garnish:
- green onions
Instructions
- Add all sauce ingredients to a large bowl and whisk together.½ cup chicken broth, ¼ cup water, 3 tablespoons soy sauce, 4 tablespoons honey, 1 tablespoon cornstarch, ½ teaspoon crushed red pepper flakes
- In a large pan or wok over medium-high heat, heat 1 tbsp oil. Add cubed chicken to the pan in a single layer. Cook chicken until browned on all sides, stirring occasionally. Remove chicken from pan and set aside.2 tablespoons olive oil, 1 pound boneless, skinless chicken breast
- Add remaining 1 tbsp oil to the skillet. Next, add broccoli, carrots, and red bell pepper. Cook until the vegetables just begin to soften, stirring frequently.2 tablespoons olive oil, 2 cups broccoli florets, ½ red bell pepper, ½ cup baby carrots, salt & pepper
- Add cooked chicken back to the pan. Add garlic and ginger, and cook for 1 minute more.3 garlic cloves, 2 teaspoons fresh ginger
- Add cashews to the pan. Pour the sauce into the pan and bring it to a boil.½ cup cashews
- Turn down the heat and let the pan simmer until the sauce thickens.
- Optionally, garnish with green onions before serving.green onions
Notes
- Cut ingredients into evenly sized pieces so everything cooks through evenly.
- When cooking your vegetables, be sure to not overcook them. The vegetables should still be firm and just barely tender when cooking. This is because they will soften as they continue to cook once the sauce is added.
- Stir frequently to help everything cook evenly.
How to make Chicken Teriyaki Stir Fry Step by Step
Make the teriyaki sauce: Whisk together 1/2 cup chicken broth, 1/4 cup water, 3 tbsp soy sauce, 4 tbsp honey, 1 tbsp cornstarch and 1/2 tsp red pepper flakes.
Cook the chicken: Heat 1 tbsp oil over medium high heat in a pan. Add 1 lb of chopped chicken breasts and cook until browned on all sides.
Cook the veggies: Add 2 cups broccoli, half of a red bell pepper and 1/2 cup baby carrots to the skillet and cook until barely tender. Stir often.
Add more ingredients: Stir the cooked chicken back into the pan. Then, mix in 2 tsp fresh minced ginger and 3 minced garlic cloves. Cook for 1 more minute. Then, add 1/2 cup cashews to the pan.
Make it saucy: Pour the sauce over the ingredients in the pan and bring to a boil. Lower the heat, gently simmer, and stir until the sauce has thickened.
Bonnie says
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!
Becky Hardin says
What he doesn’t know won’t hurt him!
Jennifer Allan says
We made this recipe and it tasted much deliously thanks for your recipe. I enjoy your website