Make the best Chicken Teriyaki Stir Fry in just 25 minutes - chopping included! Loaded with lots of chicken, broccoli, bell peppers and carrots this is a delicious, filling meal on its own - or add noodles or rice to serve more people. Use homemade or store bought Teriyaki sauce - and you can even use frozen veggies!
A Stir Fry Loaded With All the Good Stuff
This has been one of my favorite stir fry recipes for years. I love the taste, the crisp, how easy it is to make, and the fact that there's enough veggies in there to make it a complete meal even without rice.
The downside: there is some chopping required. But that's just what you get with stir-fries, I'm afraid! For this one the chopping and the cooking are all done in 25 minutes though, even if you make your own teriyaki sauce. So it's still quick, and some of the time is actually quite hands-off.
What you get in return is a perfect blend of spicy ginger, sweet Teriyaki sauce and earthy, crispy, veggies. And a lot of chicken!
"Ok this was delicious! It was just like takeout but less greasy. Adding to my rotation for sure!" - Reader Review
Chicken + Lots of Veggies
About Those Veggies
As with most stir-fries, you can switch up the veggies and use what you have and what you like. I always make sure to add something crunchy like carrots, for texture. But to get the texture you also need to make sure not to overcook them!
I like the color combo of broccoli, carrots and red bell peppers but you could also use another color bell pepper, mushrooms, zucchini, cauliflower, cabbage... basically whatever you want!
If you do use broccoli, make sure to use the stem as well. Just peel and chop it, for less waste.
I've had readers make this recipe successfully with frozen veggies as well, so that's a great option if that's what you have on hand. Either cook from straight from frozen and add a few minutes of cooking time, or thaw them first.
Whichever veggies you use, make sure you don't overcook them! A good stir fry should have some texture and crunchy veggies, so rather cook them too little than too much.
Storebought or Homemade Teriyaki Sauce
It's super easy to make your own teriyaki sauce at home, and you can chop the veggies while it simmers to save time. You'll find my go-to recipe in the recipe card below.
It's fine to use storebought sauce as well, but of course a homemade version will usually be a little bit tastier.
Do I Need a Wok to Make This?
No, you don't! I actually recommend using a flat skillet or frying pan instead of a wok, as it makes heat distribution more even. The only time I recommend using a wok is if you're cooking over an open flame, like with a gas stove.
I recommend cooking the veggies covered, to speed it up a bit, but this requires you have a pan with a lid. If you don't, you can use a lid from a large pot instead - anything that covers it. Or cook it without, it just takes a bit longer.
How to Make It in 3 Simple Steps
If you're making your own teriyaki sauce, you can get that started and then start chopping your veggies and cooking the chicken. Just set a timer for 10 minutes and keep an eye on it so it doesn't burn.
1. Cook the Chicken
Season the chicken and cook 5 minutes or so until it's cooked through. Then remove the chicken from the pan - but keep all the juices and any burnt bits at the bottom - and set aside for now.
2. Cook the Veggies
Add the veggies to the pan, mix well, then cover and cook until they've reached the right balance between crispy and cooked. When that is is up to you! It will also depend on what veggies you use. For carrots, bell peppers and broccoli I find around 10 minutes to be good.
Mix the veggies once about halfway, to make sure they cook evenly.
3. Put It All Together
When the veggies are done, add back the chicken and pour over teiryak sauce. Mix well, allow a minute or so for everything to heat up, then serve!
Tips for the Best Stir Fry
- Cook chicken and veggies separately. This helps minimize the risk of over or under cooking one or the other. Don't be tempted to keep the chicken in the pan when adding the veggies, this will just ensure your chicken comes out very overcooked.
- Don't cook the vegetables too long. You want them to be crisp, not soggy.
- Frozen veggies can release a lot of water. I this happens, you can carefully pour it out of the pan, or use a spoon to get it out. Some water is fine, but you don't want the veggies to boil.
Storing, Freezing & Prepping Ahead
Storing leftovers: Store leftovers in the fridge in an airtight container in the fridge for up to 4 days.
Freezing leftovers: Freeze for up to 3 months - it will affect the texture of the veggies, but it will still be a great meal.
Reheating: Reheat in the microwave in 30-second increments, mixing between each cycle. If reheating from frozen it's best to thaw in the fridge overnight first.
Prep ahead: You can cut the veggies and chicken the day before. You can also make the teriyaki sauce ahead of time.
Recipe
Chicken Teriyaki Stir fry
Print RateIngredients
- 3 tablespoon vegetable oil divided
- 1 lb chicken thigh filets cut in bite-size pieces; or other bone-less chicken
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 2 red bell peppers or other color, sliced thin
- 1 head of broccoli florets cut in bite-size pieces, stalk peeled and sliced
- 2 carrots cut into matchsticks
- ½ cups Teriyaki sauce homemade or store bought
Teriyaki Sauce (homemade option)
- ½ cups mirin
- ¼ cups Japanese soy sauce*
- 1½ tablespoon honey
For serving
- sesame seeds optional
- rice optional
Instructions
Teriyaki sauce (optional)
- Combine all ingredients in a saucepan and mix.½ cups mirin, ¼ cups Japanese soy sauce*, 1½ tablespoon honey
- Place over medium heat, bring to a boil and simmer for 10 minutes until reduced in volume and a bit sticky. Then remove from the heat and set aside until you're ready to add to the stir fry.
Stir fry
- Heat half of the vegetable oil in a large frying pan over medium-high heat. Add in the chicken and season with salt and ground ginger. Mix well and cook for about 5 minutes, until the chicken is just cooked through. Remove the chicken from the pan and set aside for now.3 tablespoon vegetable oil, 1 lb chicken thigh filets, ½ teaspoon salt, 1 teaspoon ground ginger
- Place the pan back over medium-high heat and add in the rest of the vegetable oil. Follow with broccoli, carrots and red bell pepper. Mix well, then cover with a lid and lower the heat to medium. Cook for 10 minutes or until veggies are a bit softened but still have a nice crisp. Mix once halfway.3 tablespoon vegetable oil, 2 red bell peppers, 1 head of broccoli, 2 carrots
- Add in the chicken and teriyaki sauce and mix well. Allow a minute or so to heat up, then sprinkle some sesame seeds on top and serve!½ cups Teriyaki sauce, sesame seeds
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
- Skillet or frying pan* preferably with a lid
Video
Notes
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Veggies can all be switched for different veggies and even frozen veggies. Choose your favorites and test them while cooking to make sure you don't overcook them. Frozen veggies can release a lot of water. I this happens, you can carefully pour it out of the pan, or use a spoon to get it out. Some water is fine, but you don't want the veggies to boil. Storing leftovers: Store leftovers in the fridge in an airtight container in the fridge for up to 4 days. Freezing leftovers: Freeze for up to 3 months - it will affect the texture of the veggies, but it will still be a great meal. Reheating: Reheat in the microwave in 30-second increments, mixing between each cycle. If reheating from frozen it's best to thaw in the fridge overnight first. Prep ahead: You can cut the veggies and chicken the day before. You can also make the teriyaki sauce ahead of time.  Nutrition information assumes you're using the homemade Teriyaki sauce option. For nutritional content of store bought versions, please refer to label.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Tara
You had me at 25 minutes! Love the addition of all those veggies. Definitely the perfect meal for weeknights.
Emmeline Kemperyd
Happy to hear that Tara! It's a great weeknight dinner for sure!
Kait | Slumber & Scones
This is a perfect and quick weeknight dinner! I love all the fresh vegetables and bright colors, plus the teriyaki sauce is such a great flavor.
Emmeline Kemperyd
Thank you Kait! I love those colors as well!
Courtney | Love & Good Stuff
Teriyaki stirfry is my go-to when I'm not sure what to eat for dinner. This recipe is so adaptable to whatever you've got on hand, and so tasty too!
Emmeline Kemperyd
Thank you Courtney!
Jen
Stir Frys are the best to not only get a dinner fast on the table but help clean out the fridge. Such a great weeknight meal when you really don't feel like cooking. Loved it!
Emmeline Kemperyd
Totally agree!!
Toni
This quickly became a favorite at my house! Really delicious!
Emmeline Kemperyd
So happy to hear that, Toni!
amateur
Ok this was delicious! It was just like takeout but less greasy.  Adding to my rotation for sure! For all those asking about veggies, frozen etc. use whatever you have. That s the point of stir fry! You can use whatever! ?? I didn t use ANY of the veggies in the recipe, but used leftover onions,green peppers and some random mixed bag of frozen veggies. I make a lot of Asian dishes and almost always double the sauce amount regardless of what the recipe says, and glad I did this time as well. The amount of sauce in the recipewouldn t have been enough for z of pasta IMO, but like I said I cook a lot and can gauge if the sauce will be sufficient. But great great recipe!!!
Emmeline Kemperyd
So happy to hear you liked it! And yes, you're right about the veggies - anything goes. Sorry to hear about the sauce, I'm a sauce lover and for me this amount is sufficient but I definitely often do double sauces for recipes so I totally get you.
Rachel
I love chicken, I love the flavour of teriyaki and I love stir fry veg so this is a winning recipe for me!!
Emmeline
Thank you so much for commenting, Rachel!
Mickal
yummy, you can never go wrong with a good stir fry! Definitely worth a try.
Emmeline
Thank you so much for commenting Mickal!
Cassie Mac
I used this recipe tonight, sub veggie oil with canola, used1 red pepper and 1 orange pepper and it was delicious!
Emmeline
Sounds amazing, Cassie! Thank you so much for commenting & glad you enjoyed it!
Annabel
I make these at least once a week for my boyfriend and I - it's quick and easy (and very filling too!)
Emmeline
Love it! Thank you for commenting!
Karly
This is mouthwatering! Super easy too!
Emmeline
Nothing better than easy AND delicious food, right?!