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!
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. The only drawback is the amount of sodium in the sauce. I served it over brown rice. Delicious meal!
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Teriyaki Chicken and Vegetables Stir Fry Recipe
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!
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Follow the Right Order
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.
Chicken Teriyaki Stir Fry Recipe
Ingredients
- 1½ pounds boneless, skinless chicken breasts (cut into bite-sized pieces*)
- 1 teaspoon kosher salt (divided)
- ¼ teaspoon ground 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)
- 2 cups broccoli florets
Optional Toppings:
- sesame seeds
- sliced green onions
Instructions
- Season the chicken with ½ teaspoon of salt and pepper.1½ pounds boneless, skinless chicken breasts, 1 teaspoon kosher salt, ¼ teaspoon ground 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 1 teaspoon of sesame oil. Then, add in the onion, bell pepper, and carrots. Sprinkle with the remaining ½ teaspoon of salt. Cook for 2-3 minutes.3 teaspoons sesame oil, ½ onion, 1 large bell pepper, 2 medium carrots
- 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.sesame seeds, sliced green onions
Notes
- Woks are perfect for stir-frys, but another large skillet can be used instead.
- This is a great “clean out your fridge recipe”, so use whatever veggies you have on hand. Other good options include mushrooms, snap peas, onion, and green beans. Water chestnuts or baby corn are fun additions too.
- Be sure to prep and slice all the veggies before you begin, because everything will cook fast.
- Let the oil/skillet fully heat before adding the chicken, so that it browns properly.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Using Leftover Chicken
If you have leftover chicken, you can still make this delicious stir fry. Simply toss sliced cooked chicken breasts or rotisserie chicken into the dish in step 4.
How to Make Chicken Teriyaki Stir Fry Step by Step
Prep: Gather the short list of ingredients for this teriyaki stir fry. Slice the onion, bell pepper, and carrots. Cut the broccoli into florets.
Season the Chicken: Cut 1½ pounds of boneless, skinless chicken breast into bite-sized pieces or strips, 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.
How to Store, Freeze, and Reheat
Store leftover teriyaki chicken stir fry in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet over medium-high heat, or in the microwave in 30-second increments.
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