Simple Chicken Teriyaki Stir Fry prepared and cooked in minutes with no marinading needed! Crunchy green broccoli and tender crispy chicken stir fried in a beautifully flavoured teriyaki sauce. A hint of garlic adds a twist on a traditional Japanese inspired dish. Better than any teriyaki sauce found in a bottle.
Simple Chicken Teriyaki Stir Fry
The absolute best dishes to prepare are stir fries. They’re so quick and easy, full of healthy, fresh and crispy vegetables and beautiful sauces; it’s usually a guarantee whoever you’re cooking for will love the outcome — no matter what the flavours.
Whenever we order out, this is our numero uno preference. The lady at the Japanese restaurant knows it’s me ringing as soon as I call. We have developed a pretty cool relationship now. Really. You know it’s special when you go from ‘ma’am’ to first names.
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I think it’s safe to say I’m ‘in.’ How.ever. I used to make this particular Teriyaki dish allllllll the tiiiiiyme. And it’s about time I brought it to you guys. Now, I know it’s pretty standard to cook up a teriyaki stir fry, as the recipes are usually all the same.
But, it’s not in my nature to follow anything. I don’t know why…it’s kinda like a blogger condition I’ve developed over time.
And this one didn’t escape my clutches.
Because to this teriyaki, I add a hint of garlic to add just the perfect amount of flavour to it, with a little more sweet mirin and a tiny amount of water to make the teriyaki sauce into a beautiful thick syrup that envelopes the chicken and gives it an amazing texture and an irresistible sweet flavour.
I don’t use any cornstarch/flour in this recipe simply because by simmering the chicken in the brown sugar, it naturally thickens the sauce into an almost soy sauce caramel syrup.
Another tip: stir frying your vegetables before cooking your chicken. There’s nothing worse than soggy vegetables in a stir fry lacking in colour and crunch. And I finally learnt that lesson a few years ago. Enjoy with your stir fried veg for a lower in carb option, or over some steamed white or brown rice.
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Weight Watchers: 6pp per serve (excluding rice)
- 1 tablespoon olive oil
- 1 onion, cut into wedges
- 2 broccoli heads. cut into florets
- 1 green capsicum/bell pepper. cut into wedges
- 1 cup sugar snap/snow peas
- 1 tablespoon sesame oil
- 500 g | 1lbs chicken thigh fillets, skinless and boneless, 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 (or corn flour) mixed with 2 teaspoons water ONLY if needed
- 1 shallot/green onion stem , sliced to garnish
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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.
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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.
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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.
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Garnish with green onion (or shallot) slices and serve over steamed rice.
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Lyssa says
Made this tonight and absolutely loved it!! My daughter and I love good Chinese food but it seems that most of the different dishes we make at home don’t taste authentic, regardless of the recipe. Your recipe changed that! By far the BEST Asian meal I’ve made at home yet!! I doubled the sauce ingredients and I’m really glad I did, I like to have enough sauce for my rice as well, and that was perfect! Thank you!
Motheroflittle says
I make stir fry chicken once a week. I tried this recipe tonight and its our favorite to date. Its not too sweet and just the right thickness without starch. I don’t stock mirin so I used kombucha. I sprinkle red pepper flakes on mine after it was plated for some heat. Really good!!
carrol says
I keep mirin in my cupboard but not SAKE. What can substitute for sake?
Clare says
So I’ve made this twice using white wine vinegar instead of sake and it is amazing!!! But I have two questions: 1. My chicken never gets golden and crispy, what’s your secret? 2. I can’t seem to achieve the “glaze” state of the teriyaki sauce, how long do you tend to simmer the sauce for to get it to thicken up?
DogRescuer says
Made this yesterday.
Used white wine vinegar instead of the sake, regular sweet peas instead of snap peas, and chicken breast instead of the thighs – simply because that’s what I had at home.
While the sauce never really thickened for me, I didn’t care – this was possibly the best home-made Teriyaki sauce I had ever come across. Like, I am seriously addicted to it.
I am not a great cook and all I can really do is follow recipes that I find interesting, and let me tell you: this one was certainly worth to make.
Kudos and thank you!
Nellie Bailey says
I’m under 21, so buying anything with alcohol is out of the question. Could you recommend a substitute?
Rebecca says
Hello! I am looking for something for dinner tonight. I live in a very rural area and getting to a store would take some time. I don’t have the Marin, Sake or anything close to wine besides white wine. I only have white wine vinegar and balsamic vinegar. Could I leave out these two ingredients?
Karina says
Hi Rebecca! You can use white wine vinegar instead of the mirin. You can leave it out, however the Teriyaki favour is enhanced with the vinegar!
Elena says
My husband and I love this recipe, the only thing is I can never get the sauce to thicken. what am I doing wrong?? Still tastes good though!
Rennu says
Hi Karina!
I just tried your recipe and it was delicious! I’m not a great cook but your recipe and explanation was simple to follow and not fussy -and very tasty! Thank you!
Can’t wait to try another one of your recipes!
Rennu ( from London) xxx
Karina says
That’s so wonderful Rennu! I’m so happy you liked this recipe 🙂
Karlyn says
Okay for the Mirin, could I use somethin not alcoholic? Like water or somethin to give the same effect as mirin, but not alcoholic lol please nd thanks.
Karina says
Hi Karlyn! You can substitute it with sweet marsala wine, a sweet white wine, OR rice vinegar with about 2 teaspoon sugar 1/4 cup 🙂
Bakırköy Pedagog says
Made this tonight for the family. Delicious! Thanks for sharing!
Shirnetha says
Omg this recipe is awesome. I literally just made it and jt was a huge hit!! Definitely making this again. Thank you for sharing
Karina says
You’re very welcome Shirnetha! I’m so happy you liked it 🙂
Matt says
Just finished this for our dinner. Great recipe the real deal Thanks.
Karina says
You’re welcome Matt! So glad it turned out for you!
Simone says
Found you on buzzfeed and had this for tea. You’re a legend. Thanks for the recipe. Easy and yummy.
Karina says
You’re welcome Simone! And welcome to my site 🙂
Alessia says
I just made this and had to come and tell you it’s the best teriyaki ever! And you’re right. Better than anything I’ve ever bought. I couldn’t believe it. And dare I say better than most take outs we’ve tried. The sauce thickened deliciously and was so caramelized over the chicken! My man loved it and my kids licked their plates clean! Thank you! This will be a weekly staple at our house! Keep it up!
Karina says
Hi Alessia!! Yay I’m so happy you liked it!! And even better when the man approves 😉 I totally get that Xx
Samantha Bray says
Made this tonight for the family. Delicious! Thanks for sharing!
Karina says
Hi Samantha! You’re welcome… I’m so glad you liked it! Thank you for your feedback!
Lyne says
Can I use red or white wine vinegar in place of the rice vinegar? Or even white vinegar?
I’ll be making this for dinner tonight. Thank you for the post!
Karina says
Yes, either of the white vinegars can replace the rice vinegar! And you’re very welcome! It’s a pleasure! I hope you enjoy the Teriyaki! 🙂
Kyla says
I can’t wait to make this! I am wondering if there is a substitute for mirin that you recommend.
Karina says
Hi Kyla! Any sweet white wine would work, like a dessert wine. If you try it, please let me know how you go 🙂 X
Nicky Corbishley says
Katrina that looks delicious! My last teriyaki looked ok but tasted awful! I’ll try yours instead! Pinned!
Karina says
Aw thank you! I hope you do try it! So yummy!Xx
liztiptopshape says
I haven’t made a stir fry in FOREVER. This looks delicious!!
Karina says
Oh Liz it was amazing and just as good as store bought stuff…. Thank you so much for stopping by girl! I love hearing from you 😉