15-minute Chicken Teriyaki Stir-fry

The best Chicken Teriyaki Stir Fry is healthy and made in the wok in just 15 minutes with rainbow vegetables – carrot, broccoli & red bell pepper – and an easy homemade teriyaki sauce. Serve as it is for a low carb meal, or add noodles or rice. You can even use frozen veggies!

This recipe was originally posted on October 28th 2018, but the text and recipe instructions were updated on January 6th 2020. The recipe remains the same great one as always!

So you guys know I’m all about my carbs, my pasta, my butter, my cream… But sometimes even I need a break. Sometimes I just crave something fresh & vitamin filled.

Sometimes, I just own up to the fact that having pasta for lunch really doesn’t work for me. Not unless I’m working from home and can take a long nap, that is.

I’m not saying I skip the carbs for lunch every day. No way. Most days I do have my pasta for lunch and then struggle through a few hours of food coma. But when I do skip them my afternoon becomes so much more fun & productive.

Enter this beauty – a delicious Chicken Teriyaki Stir-fry, loaded with so much carrots, broccoli and bell peppers that you don’t need the rice. You can add rice or noodles as well, of course, and it will be amazing. But it’s wonderful and very filling just as it is.

Why this recipe works

• So much veggies you don’t even need rice or noodles
• A delicious homemade teriyaki sauce that tastes like the Japanese original and is quick & easy to make
• Crispy veggies for nice texture
• Delicious with whatever vegetables you have at home
• You can even make it with frozen veggies if that’s what you have

How to make a chicken teriyaki stir

Making an easy chicken stir fry with teriyaki sauce from scratch starts with making a teriyaki sauce. You could of course use store bought, but I love homemade since then you know just what’s in it. And when it’s so easy to make – then why not?!

Now the sauce may be homemade, but it being a Teriyaki Sauce it does have a bit of added sweetness. Not too much, but a bit. It needs it. I used honey instead of sugar just because it feels a bit healthier, but it’s still sugar no matter which form it comes in. However, at one tablespoon for four portions you don’t need to worry too much. I promise there’s more in your takeout version. And there’s definitely more in your glass of juice. If you’re gonna get it somewhere – here, together with all these colorful veggies, is the place.

Now making the sauce is as easy as combining the ingredients and letting them simmer for 10 minutes, until thickened. At which point you add it to your stir fry.

So in the name of efficiency – we make the stir fry while the teriyaki sauce is cooking. Start by seasoning and cooking your chicken. Now while the chicken is cooking, you can slice up all your veggies. And then when the chicken is done – just remove it from the pan, add in some more oil and your veggies, and let them cook for a few minutes. Then bring back the chicken, and right about now the teriyaki sauce should be ready to add.

After adding the teriyaki sauce, just let it all combine and then you’re ready to serve. I said max 15 minutes, right?!

Expert tips for making this recipe

1. Don’t cook the vegetables too long – you want them to be crisp, not soggy.
2. Cook the chicken separately first so you don’t under- or overcook it
3. Let the teriyaki sauce simmer until it thickens a bit, for the ultimate silky stir fry sauce.

Frequently asked questions about this recipe

I don’t have broccoli/carrot/red bell pepper – can I use something else?

Yes, you can use whatever vegetables you have at home. Broccoli, carrot & red bell pepper give great texture – but you can also use another color of red pepper, cauliflower, zucchini, egg plant or whatever else you have at home.

Can I make this recipe with frozen veggies?

Yes, you can absolutely make this recipe with frozen vegetables. Just follow the instructions for this recipe but allow a few more minutes for cooking the veggies from frozen. Or let them thaw before you add them, in which case the cooking times will remain the same.

Chicken Teriyaki Stir-fry

5 from 9 votes

Print Pin Rate

Course: Main Course

Cuisine: Japanese

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 people

Calories: 368kcal

Author: Emmeline Kemperyd

Ingredients

• 3 Tbsp vegetable oil
• 500 g chicken bone-less & skin-less, cut in bite-size pieces
• 2 red bell peppers sliced thin
• 1 head of broccoli florets cut in bite-size pieces and stalk peeled and sliced
• 2 carrots cut in matchsticks
• 1 tsp ground ginger
• ½ tsp salt

Teriyaki Sauce

• 1 dl mirin
• ½ dl Japanese soy sauce
• 1.5 Tbsp honey

For serving

• sesame seeds (optional)

Metric – US Customary

Instructions

Teriyaki Sauce

• Combine the ingredients for the teriyaki sauce in a sauce pan. Let simmer for about 10 minutes, until thickened and a bit sticky.
  

Chicken Teriyaki Stir-fry

• Season the chicken with salt and ground ginger. Heat up 1 Tbsp of oil in a wok and cook the chicken over medium-high heat for 3-5 minutes, until just cooked through. Remove the chicken from the wok.
• Heat up another 2 Tbsp of oil in the wok over high heat and add in the vegetables. Cook for 1 minute on high heat, then lower to medium-high and cook for another 3-5 minutes, until veggies have softened a little bit but are still crispy.
• Add in the chicken, stir and allow it to heat back up.
• Add in the teriyaki sauce, mix well, sprinkle some sesame seeds on top and serve.

Equipment needed for this recipe

• Chopping board*
• Kitchen knife*
• Measuring spoons*
• Measuring cups (metric or imperial)*
• Wok*

Notes

Cooked Jasmine rice or egg noodles are great sides for this recipe if you want some more carbs with your meal or want it to feed more people.

Expert tips for making this recipe

1. Don’t cook the vegetables too long – you want them to be crisp, not soggy.
2. Cook the chicken separately first so you don’t under- or overcook it
3. Let the teriyaki sauce simmer until it thickens a bit, for the ultimate silky stir fry sauce.

Frequently asked questions about this recipe

I don’t have broccoli/carrot/red bell pepper – can I use something else?

Yes, you can use whatever vegetables you have at home. Broccoli, carrot & red bell pepper give great texture – but you can also use another color of red pepper, cauliflower, zucchini, egg plant or whatever else you have at home.

Can I make this recipe with frozen veggies?

Yes, you can absolutely make this recipe with frozen vegetables. Just follow the instructions for this recipe but allow a few more minutes for cooking the veggies from frozen. Or let them thaw before you add them, in which case the cooking times will remain the same.

Nutrition Facts

Chicken Teriyaki Stir-fry

Amount Per Serving

Calories 368 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 10g63%

Cholesterol 45mg15%

Sodium 1296mg56%

Potassium 843mg24%

Carbohydrates 34g11%

Fiber 6g25%

Sugar 19g21%

Protein 17g34%

Vitamin A 7990IU160%

Vitamin C 214.3mg260%

Calcium 92mg9%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

Did you make this?Tag @alwaysusebutter and use the hashtag #alwaysusebutter!

If you make this Chicken Teriyaki Stir-fry, please be sure to leave a comment and/or give this recipe a rating! I love to hear from you and to see your versions of my recipes – so if you do make this, don’t forget to also tag me on Instagram!

Enjoy!!

Emmeline