Delish Teriyaki Chicken Stir Fry

I make this Delish Teriyaki Chicken Stir Fry when I want dinner that tastes like I actually planned ahead—and then prove to myself I did not. It’s glossy, a little sweet, and suspiciously addictive, which means everyone will happily eat their vegetables and then ask for more rice. It’s the kind of weeknight magic that looks like effort but really involves a hot pan, some panic, and a timer I inevitably ignore.

My family’s participation varies by episode. Once I handed my husband a spatula and told him to “help with the onions” and he proudly announced he’d “stirred” everything into a single clump. The kids cheered because it was a science experiment gone wrong, and I cheered because the sauce covered everything and no one could taste the overcooked broccoli. My fault: I bought onions the size of small planets. His fault: he thought “slice” meant “fling.” We survived, the dog ate proof, and I took a victory photo anyway.

Time-Saving Hacks

– Use pre-cut stir-fry veggies from the store. Yes, you’re technically paying for someone else’s knife skills, and yes, it’s worth it.
– Cook rice in a rice cooker and forget it exists until it pings. Miracles happen.
– Buy a jarred teriyaki sauce if you’re having an existential crisis at 5 PM. You can pretend you made it from scratch; I won’t tell.
– One-pan method: cook chicken and push to the side, toss veggies in the same pan, combine, saucy everything — fewer dishes, more smugness.
– Freeze extra sauce in ice cube trays. Thaw one cube and you’re suddenly a culinary wizard.

Serving Ideas

– Serve over steamed white rice because carbs fix everything. Brown rice if you want to feel like an adult.
– Throw it on noodles for a lazy pad-thai-adjacent vibe. Use chopsticks if you want to feel like you have skills.
– Top with sesame seeds and green onions to pretend you thought of garnish earlier.
– Serve with wine if the kids yelled at you today. No judgment—merlot pairs well with coping.
– Keep it simple: plate, eat, immediately ask for more because that sauce is addictive.

What to Serve It With

– Steamed rice, fried rice, or noodles—pick your carb personality.
– A simple cucumber salad if you crave crunch that isn’t from your pan-scorched edges.
– Edamame for the snackers at the table who need to feel useful.

✔Tips & Mistakes

– Don’t overcrowd the pan: if everything sits, it steams and gives you sad, soggy veggies. Use a bigger pan or work in batches.
– High heat, quick moves: stir-fry needs speed. If you’re slow, so is your dinner, and soggy is not a vibe.
– Burnt sauce panic: if the sauce gets too dark, remove the pan from heat and add a splash of water. Nobody needs charcoal teriyaki.
– I once tried to julienne a zucchini at 10 PM and cried. Do your slicing with daylight and dignity.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep sauce separate if you want to avoid mushy veggies during reheating.
– Reheat gently in a pan with a splash of water or soy to revive the sauce. Microwave works in emergencies and on weeknights.

✔Variations and Substitutions

– Swap sugar ↔ honey for a cleaner sweetness. Honey gives a floral nudge; sugar gives pure nostalgia.
– Swap soy sauce ↔ tamari for a gluten-free option or coconut aminos if you’re avoiding soy.
– Use tofu or shrimp instead of chicken—both mingle well with sticky sauce. Pan-fry tofu until golden or toss shrimp in at the end to avoid rubber.
– Add heat with sriracha or red pepper flakes if your life needs fewer bland moments.
– Skip steps and call it “deconstructed.” It still counts, and I’ve won awards for that.

Frequently Asked Questions

Delish Teriyaki Chicken Stir Fry

A quick and tasty teriyaki chicken stir fry with vibrant vegetables.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 lb boneless chicken breasts, sliced
• ▢ 2 tbsp plant-based oil such as canola or vegetable oil
• ▢ 2 cups broccoli florets
• ▢ 1 cup red bell pepper, sliced
• ▢ 1.5 cup snap peas
• ▢ 0.5 cup teriyaki sauce preferably homemade or low sodium
• ▢ 1 cup cooked rice for serving

Instructions

Preparation Steps

• In a large skillet, heat oil over medium-high heat.
• Add the sliced chicken and stir-fry until golden, about 5-7 minutes.
• Toss in the broccoli and red bell pepper; stir-fry for 3-4 minutes.
• Add snap peas and teriyaki sauce, stirring to combine, and cook for another 3 minutes.
• Serve the stir fry over cooked rice.

Notes

For added flavor, sprinkle with sesame seeds before serving. Pair with a side salad for freshness!