What vegetables go well with teriyaki chicken stir fry?

Popular vegetables include broccoli, bell peppers (various colors), snap peas, carrots, onions, and mushrooms. Consider adding leafy greens like bok choy or spinach at the end for a quick wilt.

What is teriyaki chicken stir fry sauce made of?

Teriyaki sauce typically consists of soy sauce, mirin (sweet rice wine) or sake, sugar (or honey), and ginger. Garlic is often added as well.

How do you make teriyaki chicken not watery?

Ensure the chicken is properly drained after marinating and before cooking. Cook the chicken over medium-high heat in a large pan or wok, allowing excess moisture to evaporate quickly. Don't overcrowd the pan. Thicken the sauce separately by simmering it on its own after the chicken is cooked, or using a cornstarch slurry.

What kind of rice goes with teriyaki chicken?

White rice (like jasmine or basmati) is a classic pairing. Brown rice offers a nuttier flavor and more fiber. Quinoa or cauliflower rice can also be used for a lower-carb option.

Can I use chicken thighs for teriyaki chicken stir fry?

Yes, chicken thighs work very well! They tend to be more flavorful and stay more tender than chicken breasts. Cut them into bite-sized pieces before cooking.

How long does teriyaki chicken stir fry last in the fridge?

Teriyaki chicken stir fry will typically last for 3-4 days in the refrigerator when stored in an airtight container. Make sure it cools down completely before refrigerating.

Teriyaki Chicken Stir Fry: Your New Go-To Weeknight Family Dinner 2026

Name: Teriyaki Chicken Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese-inspired
Ingredients: For the Sauce:; 1/2 cup low-sodium soy sauce; 1/3 cup honey; 1/4 cup water; 2 tablespoons rice vinegar; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon cornstarch; 2 tablespoons cold water; For the Stir Fry:; 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces; 1 tablespoon neutral oil (like avocado or vegetable oil); 1 red bell pepper, sliced; 1 cup broccoli florets; 1 medium carrot, julienned or thinly sliced; 1/2 medium onion, sliced; For serving (optional): sesame seeds, sliced green onions, cooked white or brown rice

Teriyaki Chicken Stir Fry

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fast and flavorful weeknight dinner that brings the family together. Tender chicken and crisp vegetables are coated in a homemade sticky-sweet teriyaki glaze, ready in just 30 minutes. This easy recipe delivers classic comfort food with minimal fuss.

Author: Harmony
Prep Time: 15min
Cook Time: 15min
Total Time: 30min
Yield: 4 servings 1x
Category: dinner
Method: stir-frying
Cuisine: Japanese-inspired

Ingredients

Scale

For the Sauce:
1/2 cup low-sodium soy sauce
1/3 cup honey
1/4 cup water
2 tablespoons rice vinegar
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons cold water
For the Stir Fry:
1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 tablespoon neutral oil (like avocado or vegetable oil)
1 red bell pepper, sliced
1 cup broccoli florets
1 medium carrot, julienned or thinly sliced
1/2 medium onion, sliced
For serving (optional): sesame seeds, sliced green onions, cooked white or brown rice

Cook Mode Prevent your screen from going dark

Instructions

Make the sauce. In a small bowl, whisk together the soy sauce, honey, water, rice vinegar, garlic, and ginger. In a separate small bowl, mix the cornstarch with 2 tablespoons cold water to create a slurry.
Cook the chicken. Pat the chicken pieces dry with a paper towel. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken to a clean plate.
Stir fry the vegetables. In the same skillet, add the bell pepper, broccoli, carrot, and onion. Stir fry for 4-5 minutes until vibrant and crisp-tender.
Thicken the sauce. Pour the prepared teriyaki sauce into the skillet with the vegetables. Bring to a gentle simmer. Stir the cornstarch slurry and drizzle it into the simmering sauce while stirring constantly. Cook for about 60 seconds until the sauce thickens into a glossy glaze.
Finish and serve. Return the cooked chicken to the skillet and toss everything together until evenly coated in the sauce. Serve immediately over cooked rice, garnished with sesame seeds and green onions if desired.

Notes

For a gluten-free version, use tamari. Any quick-cooking vegetables like snap peas or mushrooms work well. Do not overcrowd the pan when cooking the chicken; cook in batches if needed. The cornstarch slurry is essential for a smooth, lump-free glaze.

Nutrition

Serving Size: 4
Calories: 320
Sugar: 22
Sodium: 950
Fat: 8
Saturated Fat: 1.5
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 28
Fiber: 2
Protein: 35
Cholesterol: 85

Find it online: https://www.homestyletable.com/teriyaki-chicken-stir-fry-3/