Teriyaki Chicken

A close-up of a dish featuring chicken, broccoli, red bell peppers, and onions on a bed of rice, garnished with sesame seeds. Two black chopsticks are partially visible.

This easy Teriyaki Chicken Stir Fry recipe is better than takeout! Perfect for a quick and flavorful weeknight meal, it’s packed with tender chicken, fresh vegetables, and a delicious teriyaki sauce. This easy dinner recipe is sure to satisfy your cravings and become a new favorite in your meal rotation.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Course: Main Course

Cuisine: Japanese

Keyword: teriyaki chicken stir fry

Servings:

Calories: 664kcal

Author: Mandy Applegate

Ingredients

2 tablespoons sesame oil
8 chicken thighs skinless and boneless, cut into 2 inch stripes
Salt and pepper
1 large onion cut into wedges
2 cup broccoli florets
1 red bell pepper cut into big chunks
1 cup green beans trimmed
1 cup teriyaki sauce
Fresh green onions to serve
Sesame seeds to serve

US Customary - Metric

Instructions

Season the chicken strips with salt and pepper.
8 chicken thighs, Salt and pepper
Heat a wok or large skillet over medium-high heat and add the sesame oil. Once hot, add the chicken and sear until golden brown on all sides. Cook in batches if needed to avoid overcrowding. Remove from the wok and set aside.
2 tablespoons sesame oil
In the same wok, add the onion, broccoli, red bell pepper, and green beans. Sauté for about 10 minutes, stirring occasionally, until the vegetables are tender.
1 large onion, 2 cup broccoli florets, 1 red bell pepper, 1 cup green beans
Return the cooked chicken to the wok and pour in the teriyaki sauce. Reduce the heat to low and let everything simmer for about 5 minutes, allowing the flavors to meld.
1 cup teriyaki sauce
Serve hot over rice, garnished with green onions and sesame seeds. Enjoy!
Fresh green onions, Sesame seeds

Notes

Teriyaki Sauce: You can use bottled sauce for convenience, but making your own with soy sauce, mirin, sake, and a touch of honey can elevate the flavor significantly.

Vegetables: Feel free to swap in or add other vegetables like snap peas, carrots, or cauliflower rice. It’s a great way to use whatever you have in your fridge.

Frozen Vegetables: Frozen vegetables are a great time-saver and work well in stir fries. Just add them to the pan without thawing to keep the cooking process quick and maintain their crisp texture.

Protein: While boneless skinless chicken thighs are ideal for their juiciness and flavor, you can also use boneless skinless chicken breasts if you prefer. For a vegetarian version, tofu makes an excellent substitute.

Extra Flavor: Adding a couple of cloves of garlic and a teaspoon of minced ginger is a great way to add more flavor without too much fuss.

Spice It Up: If you like a bit of heat, a drizzle of sriracha or a sprinkle of chili flakes before serving can make all the difference.

Gluten-Free: To make this gluten-free, simply use a gluten-free teriyaki sauce.

Make Ahead: You can prep all the ingredients ahead of time, but for the best taste and texture, cook the stir fry just before serving. The vegetables and chicken are best when freshly cooked and still vibrant and tender.

Storage and Reheating Instructions

Cool and Airtight: Allow the stir fry to cool to room temperature before packing it away, and use an airtight container to store your leftovers in the refrigerator.

Refrigeration: Properly stored, your teriyaki chicken stir fry will last up to three days in the refrigerator.

Freezing: For longer storage, freeze the stir fry in airtight containers or heavy-duty freezer bags. Frozen stir fry can last for up to a month. When you're ready to eat it, thaw it in the refrigerator overnight before reheating.

Reheating: Reheat leftovers on the stove or in the microwave until they are piping hot.

Nutrition