This easy chicken teriyaki stir fry recipe is the perfect 30-minute meal for weeknights. Chicken, veggies, and the most delicious sauce come together for a quick dinner!
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
Video
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.
Storage: Store chicken teriyaki stir fry in an airtight container in the refrigerator for 3 days, or freeze for 3 months.