Teriyaki Chicken Stir Fry Recipe

I make this Teriyaki Chicken Stir Fry when I want dinner to taste like I tried harder than I actually did — glossy sauce, juicy chicken, and veggies that still pretend they’re healthy. It’s quick, forgiving, and forgiving me is the most important part. Try it because it’s one pan of wins, one drawer of sticky spatulas, and about 20 minutes between “what’s for dinner?” and “oh, we’re actually eating.”

My husband once thought “stir fry” meant “stir until the kitchen is covered in sauce.” He attempted to help and ended up wearing the pineapple like a badge of honor while I scooped rice off the ceiling. The kids cheered as if this was a cooking competition and I’d somehow lost. I cried laughing, then negotiated dessert as compensation for extinguishing a small flare-up caused by his enthusiastic sesame oil drizzle. We survived, the smoke alarm forgave us after a weekend, and now he’s banned from adding extra oil unless supervised. Also, he’s still convinced measuring spoons are “suggestions.”

Time-Saving Hacks

– Use rotisserie chicken to skip the cooking step entirely. Yes, I judge you silently, then join you with a fork.
– Pre-cut frozen stir-fry veggies: fewer knife accidents, more dinner on the table.
– Make the sauce in a jar, shake, and call it “chef’s vinaigrette.” Clean-up: one spoon, one jar. Don’t pretend you won’t blame the jar later.
– Skip cornstarch slurry and reduce sauce longer for a thicker finish — takes more time but fewer dishes. Trade-off.
– Rice cooker? Set it and forget it. Also perfect hiding place for kitchen guilt.

Serving Ideas

– Serve over steamed jasmine rice if you’re trying to be normal and responsible.
– Toss with noodles for carb-level overcommitment.
– Add a side of pickled cucumbers if you want to pretend this is a balanced meal.
– Serve with wine if the kids drove you nuts today. Make that a rule.
– Garnish with scallions and sesame seeds so it looks like you knew what you were doing.

What to Serve It With

– Steamed rice or fried rice (choose your mood).
– Simple green salad with rice vinegar dressing to feel virtuous.
– Quick miso soup if you want to impress guests who read food blogs.
– Edamame for snacking while you cook (or while you hide from cleanup).

✔Tips & Mistakes

– Tip: Don’t crowd the pan. If the chicken looks like it’s attending a sardine convention, it’ll steam not sear.
– Tip: Cut chicken into uniform pieces for even cooking — unless you enjoy one nugget of overcooked sadness.
– Mistake to avoid: adding the sauce too early. Wait until the veggies are almost done, or you’ll dilute flavor and texture.
– Mistake to accept: sometimes the sauce goes a shade too sweet. Fix with a splash of rice vinegar or a pinch of chili flakes and call it “balanced.”

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep sauce separate if you have OCD about soggy veggies; reheat gently and add sauce at the end.
– Reheat in a skillet over medium heat rather than microwave if you want to pretend you care about texture.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make it vegetarian: swap chicken for tofu (press it first unless you’re allergic to effort).
– Pineapple optional but mood-lifting. Canned pineapple works in a pinch — drain it unless you like syrupy surprises.
– Add heat with sriracha or fresh chiles if you need to feel alive.

Frequently Asked Questions

Teriyaki Chicken Stir Fry Recipe

A delicious and quick teriyaki chicken stir fry that brings delightful flavors and textures to your table.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.2 lb boneless chicken breasts sliced into thin strips
• ▢ 1.5 cup fresh broccoli florets or your choice of vegetables
• ▢ 1 cup bell pepper sliced thinly
• ▢ 0.75 cup carrots julienned
• ▢ 0.5 cup soy sauce low sodium if preferred
• ▢ 0.25 cup honey for sweetness
• ▢ 2 tbsp sesame oil for cooking
• ▢ 2 clove garlic minced
• ▢ 1 tbsp cornstarch for thickening the sauce

Instructions

Preparation Steps

• Combine soy sauce, honey, and cornstarch in a bowl to create a thick teriyaki sauce.
• Heat sesame oil in a large skillet over medium-high heat.
• Add sliced chicken and cook until browned and cooked through, about 5-6 minutes.
• Stir in garlic and vegetables; cook for an additional 4 minutes until just tender.
• Pour the teriyaki sauce over the chicken and vegetables; toss to coat and heat through.

Notes

Serve with a sprinkle of sesame seeds and sliced green onions for added crunch and flavor. Great over steamed rice or noodles!