Stir Fry Teriyaki Chicken Recipe

I love how this One-Pan Teriyaki Chicken Stir Fry delivers juicy chicken, crisp colorful veggies, and glossy sauce with barely any cleanup. One skillet, big flavor, dinner solved.

I’m obsessed with this Stir Fry Teriyaki Chicken because it hits that sweet-salty, glossy-saucy craving without turning dinner into a whole production. I love how chicken thighs stay juicy and tender, while red bell pepper brings that crisp bite and pop of color I want in every forkful.

The sauce clings to everything in the best way, sticky enough to feel bold but not heavy. And honestly, I’m here for a skillet dinner that tastes like takeout but feels fresher and way more satisfying.

Fast, punchy, saucy. But still loaded with texture, color, and that can’t-stop-eating-it kind of flavor too.

Ingredients

• Chicken thighs stay juicy and soak up that sweet, salty teriyaki sauce fast.
• Broccoli brings the crunch and makes the bowl feel a little more balanced.
• Red bell pepper adds color, sweetness, and that fresh stir fry bite.
• Carrot gives a tiny crunch and makes everything look brighter.
• Snap peas are crisp, sweet, and honestly fun to eat.
• Green onions add a fresh, sharp finish without taking over.
• Garlic makes the whole pan smell like dinner is handled.
• Fresh ginger adds warmth and keeps the sauce from tasting too heavy.
• Soy sauce brings the salty base, so the chicken tastes bold.
• Mirin or honey adds that glossy, sweet teriyaki vibe.
• Plus, sesame oil gives it that cozy takeout-style flavor.
• Cornstarch slurry thickens the sauce so it clings to everything.
• Rice or noodles catch all the sauce, which is basically the point.
• Sesame seeds add a simple little crunch on top.

Ingredient Quantities

• 1 lb (450 g) boneless skinless chicken thighs, thinly sliced
• 2 tbsp vegetable oil or canola oil
• 1 cup broccoli florets (about 120 g)
• 1 red bell pepper, thinly sliced
• 1 medium carrot, julienned or thinly sliced
• 3/4 cup snap peas or sugar snap peas
• 3 green onions, sliced on the diagonal
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced or grated
• 1/3 cup low sodium soy sauce
• 3 tbsp mirin or 2 tbsp rice vinegar plus 1 tbsp honey
• 2 tbsp brown sugar or honey
• 1 tbsp rice vinegar (optional, for brightness)
• 1 tbsp sesame oil for flavor
• 1 tbsp cornstarch mixed with 2 tbsp cold water for slurry
• Cooked rice or noodles for serving, about 3 cups cooked
• 1 tsp sesame seeds for garnish, optional

How to Make this

1. Pat chicken dry and thinly slice; season lightly with salt and pepper.

2. Whisk together teriyaki sauce: soy sauce, mirin (or rice vinegar plus honey), brown sugar or honey, 1 tablespoon rice vinegar if using, minced garlic, minced ginger, and sesame oil.

3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in a single layer and cook until browned and cooked through, about 4 to 6 minutes. Remove chicken to a plate.

4. Add remaining 1 tablespoon oil to the pan. Add carrot and broccoli and stir fry 2 minutes, then add red bell pepper and snap peas and stir fry another 2 minutes until vegetables are crisp tender.

5. Return chicken to the pan and pour in the prepared sauce. Bring to a simmer, stirring to coat chicken and vegetables.

6. Stir the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to recombine and slowly pour into the simmering sauce while stirring.

7. Cook 1 to 2 minutes more until sauce thickens and becomes glossy, coating the chicken and vegetables evenly.

8. Stir in sliced green onions, taste and adjust seasoning with a splash more soy or a pinch of sugar or salt if needed.

9. Serve immediately over cooked rice or noodles, sprinkle with sesame seeds if desired.

Equipment Needed

1. Chef knife
2. Cutting board
3. Large skillet or wok
4. Tongs or heatproof spatula
5. Measuring cups and spoons
6. Whisk
7. Small bowl or ramekin for the cornstarch slurry
8. Plate for resting cooked chicken
9. Rice cooker or pot for cooking rice or noodles

FAQ

Stir Fry Teriyaki Chicken Recipe Substitutions and Variations

• Soy sauce: substitute tamari for gluten free or coconut aminos for a lower sodium, slightly sweeter option.
• Mirin: use 1 tbsp sake plus 1 tsp sugar, or dry sherry; both add similar sweetness and depth.
• Cornstarch slurry: swap with arrowroot or potato starch in a 1:1 ratio for glossy thickening and a clear finish.
• Boneless skinless chicken thighs: use chicken breast for leaner meat, firm tofu for a vegetarian option, or shrimp for a quicker cook time.

Pro Tips

– Slice the chicken against the grain and as thin as possible so it stays tender and cooks in just a few minutes. Pat it very dry before it hits the pan to get a nice quick sear.

– Get everything prepped and within arm reach before you turn on the heat. Stir fries move fast, and having your sauce, slurry and veggies ready will keep the cook time short and the vegetables crisp.

– Use a very hot pan and avoid crowding it. Cook the chicken in one or two batches if needed so pieces brown instead of steaming. A neutral oil with a high smoke point works best.

– Whisk the cornstarch slurry until smooth, then add it slowly while the sauce is simmering and stir constantly. Remove from heat soon after it thickens to avoid a gluey texture, and finish with the sesame oil for a bright, toasty pop of flavor.