My super simple teriyaki chicken stir fry is such an amazing combination of tender wok-fried pieces of chicken, lots of veggies, and my homemade teriyaki sauce! Serve this nutritious and delicious dish over rice or teriyaki noodles and you’ll have an incredible weeknight dinner!
Easy, healthy, tasty, and coated in a mouthwatering sauce – just so many reasons to love this teriyaki chicken dinner!
Stir fry is one of the easiest and best ways to make a weeknight meal! It’s super quick and usually coated in a delicious sauce.
My chicken teriyaki sauce takes it up a notch with my incredible homemade teriyaki sauce that’s the perfect balance between sweet and savory!
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This tasty stir-fried teriyaki chicken is so much better than takeout! It’s just so quick and easy to make—you can have it on your table faster than it takes to use a delivery service!
Try this stir fry served over my delightful fried teriyaki noodles!
❤️ Why I Love This Recipe
Super Easy! Once you’ve got the veggies and chicken all prepped, you just quickly cook and toss with the sauce! It’s a perfect meal for busy folks!
Incredibly Tasty! You can buy store-bought teriyaki sauce, but I highly recommend mine! It’s filled with so much flavor—garlic, ginger, orange, soy, rice vinegar, brown sugar—you’ll be licking the sauce off your fingers!
Loaded with Nutrition! I pack the stir fry with a ton of vegetables, so you’re getting a nutrient packed meal that’s as healthy as it is delicious!
🥘 Ingredients
If you’d like to make your own teriyaki sauce for your chicken stir fry, try my super easy recipe! It’s packed full of flavor with soy sauce, orange juice, brown sugar, rice wine vinegar, garlic, and ginger!
- Cooking Oil – A neutral oil like canola is preferred here.
- Zucchini – You can also use another green veggie like broccoli! Whichever you choose, it should be washed, trimmed, and cut into evenly sized pieces.
- Yellow Onion – This should be cut into 1-inch chunks! You can use white onion if you prefer, but I like the sweetness of yellow onion in this dish.
- Sugar Snap Peas – I love the sweet crunch that fresh peas give to a stir fry! You can also use snow peas if you prefer.
- Bell Pepper – I recommend red, but you can also use orange, yellow, or green. These should be cut into 1-inch chunks.
- Carrots – These should be washed and sliced! You can slice them on a bias to make the presentation more attractive.
- Sesame Oil – Sesame oil adds a great nuttiness to any Asian dish. There aren’t any substitutions for this flavor, so make sure you don’t skip it!
- Chicken Thighs – I like these to be boneless, skinless, and cut into chunks. Chicken thighs are wonderful here because they stay moist and tender!
- Salt & Pepper – This is just to taste! You’ll use this to season the chicken before adding the sauce.
- Teriyaki Sauce – This will give all that amazing flavor! You can use my recipe, make your own, or use store-bought!
- Sesame Seeds – This is the perfect garnish for the stir fry! It’s an optional garnish though, if you cannot find them!
🧂 Substitutions
If preferred, you can use an equal amount of chopped chicken breasts, sliced beef, prepared shrimp, or sliced tofu in place of the boneless, skinless chicken thighs.
📖 Variations
Want to try another amazing teriyaki chicken recipe? Maybe my teriyaki chicken marinade? Or check out my healthy zoodles with ginger sesame teriyaki chicken!
🔪 Instructions
My teriyaki chicken stir fry is the best thing you’ll make all week! It’s super quick too—you can have dinner on the table in just 25 minutes!
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- Prep. Start by washing and trimming or chopping all your veggies—zucchini or broccoli, onion, sugar snap peas, bell pepper, and carrots. Set aside. You’ll also want to make sure your chicken thighs are cut into chunks and set aside too. Set out the veggies, chicken, sauce, oils, and seasoning to make sure everything is ready to cook—it’ll happen fast!
- Stir fried veggies. In a wok, large skillet, or non-stick frying pan heat 1 tablespoon of cooking oil over medium heat until the oil begins to shimmer. Add the prepared veggies: 2 cups of zucchini or broccoli, 1 chopped yellow onion, 1 cup of sugar snap peas, 1 cup of chopped bell pepper, ½ cup of sliced carrots. Stir fry until the veggies are tender-crisp.
- Wok fry the chicken. Remove the vegetables to a plate or bowl, then return your wok or skillet to medium high heat. Add 2 teaspoons of sesame oil, then add 1 pound of cubed chicken thighs and season with ½ teaspoon each of salt & pepper. Stir fry the chicken until lightly golden and cooked through.
- Add the teriyaki sauce. Stir in ½ cup of teriyaki sauce and cook with the chicken to heat through. It should be thick and bubbling when ready, then add your stir-fried veggies and toss to coat until warmed through again.
- Serve. Remove from heat and serve with rice immediately. Garnish with sesame seeds if desired.
My teriyaki chicken stir fry is so delicious, filling, and nutritious! Serve for dinner over Jasmine rice or Basmati rice.
Want an amazing appetizer to serve with the stir fry? Try my super easy crab rangoons or air fryer spring rolls! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
Got picky eaters? You can mix and match veggies to fit whatever your family loves!
- You’ll just want about 4 to 5 cups of fresh chopped veggies total!
Make sure to have everything ready to go before your start cooking!
- The best part of stir fry is how crisp the veggies are. The last thing you want is to have your veggies overcook while you look for the sauce or chop up the chicken thighs, so make sure everything is ready to go!
Keep everything crisp and colorful by working in batches!
- You might be tempted to cook the veggies and chicken all together to cut down on time—trust me, I have! But this will result in overcooked and mushy vegetables.
- For best results, cook the veggies first, remove, then cook the chicken. It will turn out perfectly!
To make it easier to prepare, use partially defrosted meat!
- Whether you’re using chicken thighs, or one of the listed substitutions—using meat that is only partially frozen/defrosted will make cubing or slicing so much easier!
🥡 Storing & Reheating
Stir fry easily keeps for up to 3 to 4 days! It makes a fantastic lunch for the next day too! Simply put the leftovers in an airtight container and pop it in the fridge!
If you’d like, you can make this ahead of time and freeze it for a day where you don’t want to cook. Just make sure the stir fry is completely cooled to room temperature, then transfer to an airtight container.
It’ll keep for about a month before it starts to lose flavor! Transfer it to your fridge the night before you’re ready to eat it or use the defrost setting on your microwave!
Reheating Leftover Chicken Teriyaki Stir Fry
This meal can easily reheat on the stovetop! Just put the leftovers in a pan over low to medium heat and let it warm through, stirring occasionally.
You can also put leftovers into bowls, cover with a paper towel, and cook for 1-minute intervals in the microwave until reheated!
❓ Recipe FAQs
Stir frying is a Chinese cooking technique where vegetables and meats or other proteins are quickly cooked in oil over high heat! Traditionally a wok is used, but you can use a large skillet as well!
Stir frying is a great way to get dinner done fast, and to preserve the nutrients of the vegetables you’re eating!
If you have time, you can! You can use my teriyaki chicken marinade to marinate the chicken for at least 30 minutes or overnight if you have extra time.
When you’re ready to add the chicken, drain away the marinade and then use the second batch of sauce for the actual recipe.
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📖 Recipe Card
Teriyaki Chicken Stir Fry
Ingredients
- 1 tablespoon cooking oil (canola oil is preferred)
- 2 cups zucchini (or broccoli - washed, trimmed, and cut into evenly sized pieces)
- 1 small yellow onion (cut into 1-inch chunks)
- 1 cup sugar snap peas (or snow peas)
- 1 cup bell pepper (red, orange, yellow, or green - cut into 1-inch chunks)
- ½ cup carrots (washed and sliced)
- 2 teaspoon sesame oil
- 1 lb chicken thighs (boneless, skinless, cut into chunks)
- ½ teaspoon each, salt & pepper (to taste)
- ½ cup teriyaki sauce
- 1 tablespoon sesame seeds (optional, garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a wok, large skillet, or non-stick frying pan heat the cooking oil over medium heat until the oil begins to shimmer. Add the vegetables (zucchini or broccoli, onion, sugar snap peas or snow peas, bell peppers, and carrots) and stir-fry until the veggies are tender-crisp.
- Remove the vegetables to a plate then return your wok or skillet to medium-high heat with the added sesame oil. Season and stir fry the cubed chicken pieces until lightly golden and cooked through.
- Add the teriyaki sauce and cook with the chicken to heat through. Then return the stir-fried vegetables to your wok or skillet and stir fry to coat and warm thoroughly.
- Remove from heat and serve immediately. Garnish with sesame seeds if desired.
Notes
- Mix and match the vegetables to your liking, making 4-5 cups of fresh chopped veggies total.
Jennifer Mallin says
This recipe was easy and fast and sooo delicious!!! Using chicken thighs made the dish much more tender. I am normally not a fan of teriyaki sauce but added a little Bragg Amino acid soy sauce to cut the sweetness. Overall perfection!!!❤️