Chicken Teriyaki Stir Fry

Chicken Teriyaki Stir Fry is one of those weeknight dinners that never gets old. Juicy chicken, crisp colorful vegetables, and a glossy sweet-savory sauce come together in about 30 minutes, and it beats takeout every single time. I love keeping this one in my regular rotation because the ingredients are simple, the cleanup is minimal, and the results are consistently delicious.

I still remember the first time I made this on a Tuesday night with whatever vegetables were left in my fridge. A bell pepper, some carrots, a handful of broccoli. I threw it all into a hot pan with chicken and teriyaki sauce, and my whole family was at the table before I even called them. That aroma is just impossible to resist. This chicken teriyaki stir fry has been a weekly staple ever since because it is fast, flexible, and loaded with real nutrition that you can actually feel good about.

Everything You Need to Build This Bowl

I always keep these ingredients simple and fresh. A good stir fry does not need a long list. Pro tip: pre-measure your sauce and have every vegetable sliced before you even turn on the heat, because once the pan gets hot, things move fast.

For the Stir Fry:

• 1 1/2 pounds boneless, skinless chicken breasts – cut into bite-sized pieces
• 1 teaspoon kosher salt – divided
• 1/4 teaspoon ground black pepper
• 3 teaspoons sesame oil – divided (I prefer toasted sesame oil for a richer, nuttier flavor)
• 1/2 cup teriyaki sauce – divided
• 1/2 yellow onion – sliced
• 1 large bell pepper – sliced (red or yellow varieties are sweeter and add great color)
• 2 medium carrots – sliced into coins
• 2 cups broccoli florets

For the Optional Toppings:

• Sesame seeds
• Sliced green onions

Pro tip: To control sodium and make your own teriyaki sauce at home, whisk together 1/2 cup chicken broth, 1/4 cup water, 3 tablespoons soy sauce, 4 tablespoons honey, 1 tablespoon cornstarch, and 1/2 teaspoon red pepper flakes. It takes about 2 minutes and tastes better than most bottled versions.

How to Cook Chicken Teriyaki Stir Fry Step by Step

I recommend prepping every single ingredient before turning on the stove. Stir frying is a fast, high-heat cooking method and there is no time to slice vegetables once things are moving.

Step 1: Season the chicken pieces with 1/2 teaspoon of kosher salt and the black pepper. Toss to coat evenly.

Step 2: Heat 2 teaspoons of sesame oil in a large skillet or wok over medium heat. Let the pan get fully hot before adding the chicken. This is the step most people rush past, and it is what separates a golden seared crust from pale, steamed chicken.

Step 3: Add the chicken and cook for 4 to 5 minutes until browned on the outside. Pour in 2 tablespoons of the teriyaki sauce and toss to coat. Transfer the chicken to a plate and set aside.

Step 4: Add the remaining 1 teaspoon of sesame oil to the same skillet. Add the sliced onion, bell pepper, and carrots. Sprinkle with the remaining 1/2 teaspoon of salt.

Step 5: Cook the vegetables for 2 to 3 minutes, stirring frequently, until they begin to soften at the edges but still have some crunch.

Step 6: Return the chicken to the skillet along with the broccoli florets. Pour in the remaining teriyaki sauce and stir everything to coat evenly.

Step 7: Cook for 2 more minutes until the broccoli turns bright green and is tender-crisp. Do not cook it longer or it will go dull and soft.

Step 8: Serve immediately over rice and top with sesame seeds and sliced green onions.

Best Ways to Serve Your Chicken Teriyaki Stir Fry

This stir fry pairs beautifully with simple bases and light sides that let the teriyaki sauce shine. Here are some of the best sides for chicken teriyaki stir fry:

Steamed white or brown rice: The classic pairing. Rice soaks up every drop of that glossy teriyaki sauce and balances the savory flavors perfectly.

Soba or lo mein noodles: A satisfying swap when you want something heartier. Soba noodles add an earthy, nutty note that works really well with sesame oil.

Rice noodles: A lighter, gluten-free option that keeps the dish feeling fresh and vibrant.

Potstickers or egg rolls: Serve these on the side for a full takeout-style spread at home, no delivery fee required.

Crushed peanuts: A sprinkle on top adds crunch, healthy fats, and a subtle richness that takes the whole bowl up a notch.

More Easy Chicken Dinners Worth Adding to Your Rotation

If this chicken teriyaki stir fry hit the spot, there are plenty of other quick and flavor-packed chicken dinners to keep things fresh all week long. The Easy Grilled Chicken Broccoli Bowls are another high-protein, vegetable-forward option that comes together just as quickly, while the Hibachi Chicken and Vegetables brings that same satisfying takeout-at-home energy with a fun twist.

For nights when a bowl format sounds perfect, the Sweet Chili Chicken Bowl and the Peanut Chicken Protein Bowl are both fantastic options that pair Asian-inspired sauces with lean chicken over rice, making them natural companions to this teriyaki favorite.

Storing and Reheating Leftovers the Right Way

This chicken teriyaki stir fry stores really well, making it a solid meal prep option for the week. Let leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days, or freeze for up to 3 months in a freezer-safe container.

To reheat, warm it gently in a skillet over medium-low heat with a small splash of water or broth to loosen the sauce. You can also microwave in 60-second intervals, stirring in between, until heated through.

Pro tip: The broccoli may soften slightly after freezing and thawing. If texture is important to you, add fresh broccoli when reheating rather than freezing it with the rest of the dish.

Frequently Asked Questions

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