Stir Fry Teriyaki Chicken Recipe

I’m sharing a one-pan Teriyaki Chicken And Vegetables stir fry that pairs tender chicken, vibrant vegetables, and a simple teriyaki sauce into a quick, flavorful weeknight dinner.

I can’t get over how quickly this one-pan teriyaki chicken stir fry comes together. Boneless skinless chicken thighs with bright broccoli florets give it real heft while still feeling fresh, and the flavors somehow taste way more complicated than the fuss would suggest.

Among Teriyaki Stir Fry Recipes out there this version surprised me, it’s straightforward but never boring. I find myself sneaking tastes straight from the pan because curiosity wins, and you might do the same.

If you want fast weeknight wins that still impress, this is exactly the kind of dish I keep coming back to.

Ingredients

• Chicken thighs: Rich in protein and iron, juicy dark meat, keeps stir fry tender and filling.
• Broccoli: High fibre, vitamin C, adds green crunch and colour, healthy and slightly bitter.
• Soy sauce: Gives salty umami depth, adds sodium, use low sodium to keep it healthier.
• Honey or brown sugar: Sweetener that balances salt, adds carbs and a sticky glaze when reduced.
• Mirin or rice vinegar: Mirin adds sweet tang, rice vinegar brings bright acidity, both lift flavors.
• Garlic and ginger: Garlic gives savory bite, ginger gives warmth and zing, fragrant and bold.
• Sesame oil: Strong nutty aroma, a little goes far, adds rich finishing flavor.
• Cornstarch slurry: Thickens sauce quickly, makes glossy coating, adds minimal calories or taste.

Ingredient Quantities

• 1 lb (450 g) boneless skinless chicken thighs, cut into bite sized pieces
• 2 tbsp vegetable oil (or canola), plus extra if needed
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cups broccoli florets (about 150 g)
• 1 cup snap peas or snow peas, trimmed
• 2 medium carrots, thinly sliced on a bias
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/3 cup low sodium soy sauce
• 1/4 cup mirin (or 2 tbsp rice vinegar if you dont have mirin)
• 2 tbsp honey or packed brown sugar
• 1 tbsp sesame oil
• 1 tbsp cornstarch + 2 tbsp cold water (slurry)
• 2 green onions (scallions), thinly sliced for garnish
• 1 tbsp toasted sesame seeds for garnish
• Cooked rice or noodles for serving, about 4 cups cooked

How to Make this

1. Prep everything first: cut 1 lb chicken thighs into bite sized pieces, thinly slice 1 onion and 1 red bell pepper, slice 2 carrots on the bias, trim 1 cup snap peas, and separate 2 cups broccoli into florets. Mince 3 garlic cloves and grate 1 tbsp fresh ginger. Pat the chicken dry with paper towels so it browns better.

2. Make the sauce in a bowl: whisk together 1/3 cup low sodium soy sauce, 1/4 cup mirin (or if you don’t have mirin use 2 tbsp rice vinegar), 2 tbsp honey or packed brown sugar, and 1 tbsp sesame oil. Set aside.

3. Mix the slurry: stir 1 tbsp cornstarch into 2 tbsp cold water until smooth and set aside near the stove.

4. Heat a large skillet or wok over medium-high and add 2 tbsp vegetable oil. Once shimmering, add the chicken in a single layer (work in two batches if your pan is crowded) and sear without moving for about 2 minutes, then stir and cook another 2-3 minutes until golden and nearly cooked through. Transfer chicken to a plate and wipe the pan if there’s too much residue, add a little more oil if needed.

5. In the same hot pan add the sliced onion and carrots first, stir fry 2 minutes, then add broccoli florets and cook 2 minutes more. Add the red bell pepper and snap peas and stir fry another 1-2 minutes so veggies stay bright and crisp-tender.

6. Push veggies to the side, add a splash of oil if pan is dry, add the minced garlic and grated ginger and stir for about 30 seconds until fragrant but not burned.

7. Return the chicken to the pan, pour the prepared sauce over everything, scrape up any brown bits from the bottom for extra flavor, and bring the sauce to a simmer for 1-2 minutes.

8. Give the cornstarch slurry a quick stir then drizzle it into the simmering sauce, stirring constantly until the sauce thickens and coats the chicken and veggies, about 30-60 seconds. Taste and adjust sweetness or salt if needed.

9. Turn off the heat, finish with a little extra sesame oil if you like, then garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds. Serve hot over about 4 cups cooked rice or your favorite noodles.

Equipment Needed

1. Large heavy skillet or wok (12 inch works great) — use whatever you got
2. Sharp chef’s knife
3. Cutting board
4. Measuring cups and spoons
5. Two mixing bowls (one for the sauce, one for the slurry) and a whisk
6. Spatula or wooden spoon for stir frying
7. Tongs for searing and returning chicken to the pan
8. Small bowl and teaspoon for mixing the cornstarch slurry (keeps things quick)
9. Paper towels and a rimmed plate for patting and resting the chicken, plus a pot or rice cooker for the rice

FAQ

Stir Fry Teriyaki Chicken Recipe Substitutions and Variations

• Chicken thighs:
  • Chicken breast, cut into bite sized pieces (cooks faster so watch it)
  • Firm tofu, pressed and cubed for a vegetarian swap, toss with a little cornstarch for crispness
  • Large shrimp, peeled and deveined, add at the very end cause they cook quick
  • Thinly sliced pork loin or beef strips, use same stir fry method
• Soy sauce:
  • Tamari (gluten free, almost same flavor)
  • Coconut aminos (lower sodium, a bit sweeter)
  • Liquid aminos (similar salty umami, check sodium level)
  • Regular soy sauce but dilute with a little water if you only have dark or very salty types
• Mirin:
  • Rice vinegar + a pinch of sugar or honey (about 1 tbsp vinegar + 1 tsp sugar) for sweetness and acidity
  • Sake + a little sugar if you have it, tastes closest to mirin
  • Sweet cooking wine like marsala or dry sherry in small amounts
  • Plain rice vinegar alone in a pinch, just use less cause it’s sharper
• Cornstarch slurry:
  • Arrowroot powder, use same 1:2 ratio with cold water, gives clear glossy sauce
  • Tapioca starch, works well but can be a bit chewier if overcooked
  • Potato starch, good for thickening at the end of cooking
  • All purpose flour mixed with water (use more flour than cornstarch, cook a little longer to remove raw flour taste)

Pro Tips

– Pat the chicken REALLY dry and don’t crowd the pan, or you’ll steam it not brown it, so do batches even if it’s annoying, the sear is everything for flavor.

– Cut veg so pieces are about the same thickness, and add them by how long they take to cook, not by color, that’ll keep everything bright and crisp instead of mushy.

– Whisk the sauce before you start and taste it, you might want it sweeter or saltier, and always stir the cornstarch slurry again right before adding so it doesn’t clump, pour it in slowly while stirring until it looks glossy.

– Finish off with a small splash of sesame oil off the heat and add sesame seeds and scallions last, they lose their punch if you cook them too long; for leftovers store sauce and rice separately or add a little water when reheating so it doesn’t dry out.