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This Teriyaki Chicken Stir Fry is the kind of quick, satisfying dinner you’ll want on repeat. No need to marinate or prep hours in advance. Just tender chicken, crisp broccoli, and a glossy homemade teriyaki sauce that packs flavor.
A touch of garlic gives this simple chicken teriyaki a cozy twist, making it even better than anything you’ll get from a jar. And if you love these flavors but prefer fish, our Teriyaki Glazed Salmon is just as easy and full of that same sweet-savory goodness.
Why Teriyaki Chicken Stir Fry Works
Stir fries are some of the easiest and most satisfying meals you can make. Quick to cook, packed with fresh vegetables, and full of bold flavor, this teriyaki chicken stir fry is a no-fuss dinner that always hits the spot. It’s perfect for busy weeknights when you want something fast but still homemade.
With tender chicken, crisp broccoli, and a glossy homemade sauce, this simple chicken teriyaki recipe comes together fast and tastes better than takeout. The balance of sweet and savory in the sauce takes it to the next level without needing any complicated steps.
What Goes Into This Chicken Teriyaki
This teriyaki chicken stir fry keeps things simple, fresh, and flavorful. Most of the ingredients are pantry staples or easy to find at any grocery store. Here are a few key ones to pay attention to:
- Chicken thighs – Juicy and tender, boneless skinless chicken thighs work best for stir fry. They stay moist and soak up all the delicious sauce.
- Broccoli and snow peas – These add crunch and color. You can swap in other quick-cooking veggies you have on hand, like carrots or baby corn.
- Soy sauce – The salty, umami base of the teriyaki sauce. Regular soy sauce works perfectly here, but low-sodium is a great option if you prefer.
- Mirin and rice vinegar – These give the sauce that classic sweet and tangy balance. If you don’t have rice vinegar, apple cider vinegar is a fine substitute.
- Brown sugar – Adds sweetness and helps the sauce caramelize slightly as it cooks.
- Garlic – Just a little goes a long way in deepening the flavor of the sauce and giving it a homemade touch.
Note: Please see recipe card at the bottom for list of full ingredients and measurements
How To Make Teriyaki Chicken Stir Fry
- Cook the Veggies: Heat 1 tablespoon of oil in a large pan or wok. Stir fry onion, broccoli, capsicum, and sugar snap peas until vibrant. Add 2 tablespoons of water and cook until just tender. Remove and set aside.
- Sear the Chicken: Season chicken with salt and pepper. In the same pan, heat sesame oil over medium. Add chicken and stir fry, turning occasionally, until golden and lightly crisp on the edges.
- Make the Sauce: In a small bowl or jug, whisk together soy sauce, brown sugar, vinegar, mirin, and garlic. Pour the sauce over the chicken and cook, stirring now and then, until thick and glossy.
- Finish and Serve: If the sauce needs thickening, stir in the cornstarch slurry and cook until smooth. Return veggies to the pan, toss to coat, and garnish with shallots. Serve over steamed rice.
This Teriyaki Chicken Stir Fry is a quick and flavorful main that pairs beautifully with simple, wholesome sides. Try it with our Cauliflower Fried Rice for a lighter, low-carb option that still feels hearty. For something fresh and vibrant, a Caprese Salad with Avocado adds the perfect contrast to the rich teriyaki glaze. And if you’re after something warm and comforting, a bowl of Vegetable Soup rounds out the meal nicely.
Recipe FAQ’s
Nope! I don’t use any cornstarch or flour in this recipe because simmering the chicken with brown sugar thickens the sauce on its own. It reduces into a glossy, soy-sauce caramel glaze that clings beautifully to every bite.
Stir fry your vegetables before adding the chicken. It locks in their color and texture, keeping them crisp and vibrant. I used to end up with soggy stir fry until I started doing this (a total game changer).
Absolutely. While broccoli, capsicum, and snow peas are a great combo, this recipe is super flexible. You can swap in carrots, mushrooms, zucchini, or baby corn; whatever you have on hand works, as long as it cooks quickly and keeps a little bite.
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Simple Chicken Teriyaki Stir Fry
Ingredients
- 1 tablespoon olive oil
- 1 large brown onion cut into wedges
- 2 heads broccoli cut into florets
- 1 large green capsicum/bell pepper. cut into wedges
- 1 cup sugar snap/snow peas
- 1 tablespoon sesame oil
- 1.1 lbs skinless and boneless chicken thighs cut into bite sized pieces
- 1/4 cup soy sauce
- 1/4 cup light brown sugar
- 2 tablespoons rice wine vinegar or apple cider vinegar
- 2 tablespoons mirin
- 2 teaspoons minced garlic or 2 cloves garlic, minced
- 1 teaspoon cornstarch/cornflour mixed with 2 teaspoons water ONLY if needed
- 1 stem shallot/green onion sliced to garnish
Instructions
- Stir fry onion, broccoli, capsicum/peppers and sugar snap peas with 1 tablespoon of oil until just starting to turn vibrant in colour. Add 2 tablespoons of water, reduce heat to medium, and stir fry until cooked to your liking (tender-crisp). Remove vegetables from pan and set aside. Alternatively, steam vegetables until cooked to your liking.
- Season chicken with salt and pepper. Heat sesame oil over medium heat in the same pan. Stir fry chicken, stirring occasionally until lightly browned and crisp.
- In a small jug or bowl whisk together the soy sauce, brown sugar, vinegar, Mirin and garlic to combine. Add sauce to the chicken and cook while stirring occasionally, until it bubbles and thickens into a beautiful shiny glaze. (If the sauce has not thickened, quickly whisk in the cornstarch/water mixture and continue stirring until thickened.
- Garnish with green onion (or shallot) slices and serve over steamed rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very tasty and easy to prepare!
This recipe is soooo nice! I used half chicken thighs and half baked tofu. I made 12 portions and it froze perfectly and was really fresh then once dethawed. Couldn’t tell the difference! Will make this again and recommend to friends, so easy, tasty and healthy!
Made this and mu husband said it tastes like restaurant food. definitely a keeper. can leftovers be frozen?
Excellent dish and easy to make!!! I made a few modifications since I have hungry teenagers. I added 2 chicken breasts in addition to the 1 lb of chicken thighs. The chicken didn’t really get brown and crisp, but it still tasted delicious. I also used mini peppers and didn’t add the water while cooking the veggies since it didn’t need it. I had to add the cornstarch at the end since it didn’t thicken enough. I threw the veggies in the mix to coat everything in this delicious sauce. I will definitely make this again!
This was delicious. We all licked our plates, even my fussy eater. Didn’t have Mirin so substituted 1/2 Apple cider vinegar and 1/2 rice wine vinegar for all of the vinegar/Mirin part of the recipe. Had to double the recipe for my big eaters and used 1lb thighs and 1 lb breast- both were fantastic . Will definitely make again, thanks!
LOVE this! Easy to make and super delicious!