Chicken Teriyaki Stir Fry Recipe

Chicken teriyaki stir fry with veggies cooking in a skillet.

4.64 from 38 votes

Bites of chicken, colorful vegetables, and teriyaki sauce are all it takes to cook up a tasty stir fry in about 30 minutes!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: asian

Servings: people

Calories: 297kcal

Author: Becky Hardin

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

Video

Notes

*Boneless, skinless chicken breasts cut into bite-sized pieces (strips or cubes) work best for this recipe. Boneless thighs can be used instead.

**Use a bottled sauce for convenience, or check below to make your own.

Tips:

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.

Make your own 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.

Storage: Store chicken teriyaki stir fry in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition