Teriyaki Chicken Stir Fry Recipe From Scratch

This teriyaki chicken stir fry is my go-to weeknight dinner when I want something fast and satisfying. Takeout versions drown everything in sauce and skimp on vegetables. My version gives you tender chicken, crisp colorful veggies, and a sticky homemade teriyaki sauce in 35 minutes.

Why This Teriyaki Chicken Stir Fry Works

The sauce is built from four pantry staples: soy sauce, honey, brown sugar, and garlic. It thickens into a glossy, sticky glaze as the chicken cooks. No cornstarch slurry needed — the sugar reduces on its own.

I use boneless skinless chicken thighs here. They stay juicy even at high heat and pick up the caramelized flavor faster than breast meat. Slice them into 1-inch pieces so every bite gets coated.

The stir fry vegetables cook in the same pan after the chicken. They get a quick sear that keeps them crisp-tender, not soggy. Broccoli, red bell pepper, carrots, and mushrooms hold up well to the high heat.

Ingredients

• 1.5 lbs (680g) boneless skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons vegetable oil, divided
• 2 cups broccoli florets
• 1 red bell pepper, sliced thin
• 1 cup carrots, sliced thin on the diagonal
• 1 cup mushrooms, sliced
• 1/2 medium onion, sliced
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, grated
• Sesame seeds and sliced green onions for garnish

What You Need for Teriyaki Chicken Stir Fry

Chicken thighs — dark meat stays moist at high heat. Breast works too, but pull it off the heat 2 minutes earlier to avoid toughness.

Soy sauce — the salt backbone of the teriyaki sauce. Low-sodium soy sauce works if you want less salt. Tamari keeps it gluten-free.

Honey — thickens the sauce and adds floral sweetness. Maple syrup or agave swap in 1:1.

Brown sugar — deepens the caramelized flavor. Light or dark both work. You can reduce to 1 tablespoon if you want less sweetness.

Sesame oil — adds a nutty, toasty finish. Add it at the end of cooking so the flavor stays bright. Skip it if you do not have it — the sauce still tastes great.

Fresh ginger — gives a warm, sharp bite that balances the sweetness. Ground ginger works at 1/4 teaspoon as a substitute.

Vegetables — broccoli, bell pepper, carrots, mushrooms, and onion give color, texture, and nutrition. Snap peas, bok choy, or zucchini all work well here too.

How to Make Teriyaki Chicken Stir Fry

1. Whisk soy sauce, honey, brown sugar, garlic, and ginger together in a small bowl. Set aside.
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
3. Add chicken pieces in a single layer. Cook 4 to 5 minutes without stirring until deep golden brown on the first side.
4. Flip chicken and cook 3 to 4 minutes on the second side until cooked through.
5. Remove chicken from the pan and set aside on a plate.
6. Add remaining 1 tablespoon oil to the pan. Add onion and carrots. Cook 3 minutes, stirring often.
7. Add broccoli, bell pepper, and mushrooms. Cook 4 minutes until vegetables are crisp-tender.
8. Return chicken to the pan. Pour sauce over everything.
9. Toss to coat. Cook 2 to 3 minutes until sauce thickens and coats the chicken and vegetables.
10. Drizzle sesame oil over the pan and toss once more. Remove from heat.
11. Serve over steamed rice. Garnish with sesame seeds and sliced green onions.

Teriyaki Chicken Stir Fry Variations

Spicy Teriyaki Stir Fry

Add 1 to 2 teaspoons of sriracha or 1/2 teaspoon red pepper flakes to the sauce before cooking. The heat cuts through the sweetness and gives the glaze a subtle kick. Serve with steamed jasmine rice to balance the spice.

Low-Carb Teriyaki Chicken Stir Fry

Swap the brown sugar for a sugar-free substitute like monk fruit sweetener at the same ratio. Serve over cauliflower rice instead of white rice. The sauce still thickens and the flavor holds up well.

Teriyaki Chicken Stir Fry with Noodles

Cook 8 oz of lo mein noodles according to package directions. Drain and toss directly into the pan with the finished stir fry. The noodles soak up the teriyaki sauce and make a heartier meal.

Pineapple Teriyaki Stir Fry

Add 1 cup of fresh or canned pineapple chunks with the vegetables in step 7. The fruit releases juice into the sauce as it cooks and deepens the sweetness. This version pairs especially well with white rice.

Tips for the Best Teriyaki Chicken Stir Fry

• I always cut the chicken into even 1-inch pieces so everything cooks at the same rate.
• Do not overcrowd the pan — cook in two batches if your skillet is smaller than 12 inches.
• Make the sauce before you start cooking. Once the pan is hot, everything moves fast.
• Cook vegetables until just crisp-tender, not soft. They will continue cooking when the sauce goes in.
• Add sesame oil off the heat to preserve its flavor. High heat burns it fast and turns it bitter.
• Taste the sauce before adding. You can add more honey for sweetness or more soy for salt.

Make Ahead & Storage

This teriyaki chicken stir fry keeps in the fridge for up to 4 days in an airtight container. I store the rice separately so it does not absorb all the sauce overnight.

To reheat, warm in a skillet over medium heat with a splash of water or soy sauce for 3 to 4 minutes. The microwave works too — cover with a damp paper towel and heat in 60-second intervals. To freeze, let it cool completely, transfer to a freezer-safe bag, and store for up to 2 months. Thaw in the fridge overnight before reheating.

Common Questions

Can I use chicken breast instead of chicken thighs?

Yes. Slice chicken breast into 1-inch pieces and cook for 3 to 4 minutes per side over medium-high heat. Pull it from the pan as soon as it is cooked through — breast dries out quickly. The thighs stay juicier, but breast works in a pinch.

How do I keep the vegetables from getting soggy?

Cook them at high heat without stirring too often. Give the broccoli and carrots a 3-minute head start before adding the softer vegetables. Add the sauce last, and do not let it simmer too long after tossing.

Can I make teriyaki chicken stir fry gluten-free?

Yes. Swap regular soy sauce for tamari or coconut aminos at the same ratio. Both give you the same salty-umami base. Check that your other sauce ingredients are certified gluten-free too.

What can I serve with teriyaki chicken stir fry?

Steamed white rice is the most common pairing. Brown rice, cauliflower rice, and lo mein noodles all work. I also like it over quinoa when I want extra protein.

This teriyaki chicken stir fry from scratch beats takeout every time. Save this recipe and tap the link for the full ingredients list and step-by-step instructions.