What goes well with teriyaki chicken stir fry?

Teriyaki chicken stir fry pairs well with rice (white, brown, or jasmine), noodles (udon, soba, or ramen), steamed vegetables like broccoli or bok choy, or a side salad with a light vinaigrette.

What is teriyaki stir fry sauce made of?

Teriyaki stir fry sauce typically consists of soy sauce, mirin (sweet rice wine) or sake, sugar (or honey), ginger, and garlic. Some variations may include sesame oil, cornstarch for thickening, or a touch of red pepper flakes for heat.

Is teriyaki chicken stir fry healthy?

Teriyaki chicken stir fry can be healthy depending on the ingredients and preparation. Using lean chicken breast, plenty of vegetables, and a homemade teriyaki sauce with reduced sugar and sodium can make it a nutritious meal. Be mindful of portion sizes and added oils.

Can I use chicken thighs instead of chicken breast for teriyaki stir fry?

Yes, chicken thighs are a great alternative to chicken breast. They tend to be more flavorful and stay moist during cooking. Just be sure to trim any excess fat before stir-frying.

How do you keep teriyaki sauce from burning in a stir fry?

To prevent teriyaki sauce from burning, add it towards the end of the stir-frying process. Avoid high heat once the sauce is added, and stir constantly to distribute the sauce evenly and prevent it from sticking to the pan.

Can I make teriyaki chicken stir fry ahead of time?

Yes, you can make teriyaki chicken stir fry ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving. Note that the vegetables might soften slightly.

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

Name: Teriyaki Chicken Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese-inspired
Ingredients: 1.5 lbs 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; 0.5 cup snap peas or snow peas; 3-4 green onions, sliced (white and green parts separated); 0.33 cup low-sodium soy sauce (or tamari for gluten-free); 0.25 cup honey (or maple syrup); 2 tablespoons rice vinegar; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 teaspoons cornstarch mixed with 2 tablespoons cold water (slurry); 1 tablespoon sesame oil (for finishing)

Teriyaki Chicken Stir Fry

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A quick and flavorful weeknight dinner featuring tender chicken and crisp vegetables coated in a glossy homemade teriyaki sauce. Ready in 30 minutes, it’s faster than takeout and endlessly adaptable to your favorite veggies or proteins. Perfect served over rice for a satisfying family meal.

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

Ingredients

Scale

1.5 lbs 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
0.5 cup snap peas or snow peas
3-4 green onions, sliced (white and green parts separated)
0.33 cup low-sodium soy sauce (or tamari for gluten-free)
0.25 cup honey (or maple syrup)
2 tablespoons rice vinegar
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons cornstarch mixed with 2 tablespoons cold water (slurry)
1 tablespoon sesame oil (for finishing)

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Instructions

Prep all ingredients: Cut chicken and vegetables. Mix soy sauce, honey, rice vinegar, garlic, and ginger in a bowl. Prepare cornstarch slurry.
Cook chicken: Heat oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 5-7 minutes until browned and cooked through. Remove to a plate.
Sauté aromatics and vegetables: In the same pan, add white parts of green onions, garlic, and ginger. Stir 30 seconds until fragrant. Add carrots and broccoli, stir-fry 2-3 minutes. Add bell pepper and snap peas, cook 2-3 more minutes until crisp-tender.
Make the glaze: Push veggies to the side. Pour sauce mixture into the pan and bring to a simmer. Stir cornstarch slurry and drizzle into simmering sauce, stirring constantly until thickened into a glossy glaze, about 1 minute.
Finish and serve: Return cooked chicken to pan and toss everything to coat in sauce. Remove from heat. Stir in sesame oil and green onion tops. Serve immediately.

Notes

Do not overcrowd the pan when cooking chicken; cook in batches if needed. Always mix cornstarch with cold water before adding to hot liquid to prevent lumps. For meal prep, store in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water to refresh the sauce.

Nutrition

Serving Size: 4
Calories: 320
Sugar: 16
Sodium: 850
Fat: 10
Saturated Fat: 2
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 22
Fiber: 3
Protein: 35
Cholesterol: 85

Find it online: https://harmonymeal.com/teriyaki-chicken-stir-fry/