Make the best Chicken Teriyaki Stir Fry in just 25 minutes - chopping included! Loaded with chicken, broccoli, bell peppers and carrots this is a delicious, filling, low carb meal on its own - or add noodles or rice to serve more people. Fine to make with store bought Teriyaki sauce - and you can even use frozen veggies!
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.
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 bit of crisp left. 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 (optional)
Video
Notes
Ingredient notes & substitutions
Chicken - I you can use any bone-less cut of chicken
Vegetable oil - Make sure its a neutral one, so no olive oil. I like rapeseed oil.
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.
Tips & tricks
Make your own Teriyaki sauce while the veggies are cooking. It will be done just in time to add to the stir fry.
If using frozen vegetables, either cook them from frozen and add a few minutes of cooking time, or thaw them first
Cook chicken and veggies separately to minimize the risk of over or under cooking one or the other
Don't cook the vegetables too long - you want them to be crisp, not soggy
Covering the pan helps cook all the veggies a bit quicker
Prep ahead by cutting the veggies and chicken the day before
Store leftovers in the fridge in an airtight container in the fridge for up to 4 days
Freeze leftovers for up to 3 months - it will affect the texture of the veggies, but it will still be a great meal
Nutrition information assumes you're using the homemade Teriyaki sauce option. For nutritional content of store bought versions, please refer to label.