I keep this One-Pan Teriyaki Chicken Stir Fry in my back pocket for nights when dinner needs to be fast, colorful, and seriously satisfying. Juicy chicken, crisp veggies, and glossy teriyaki sauce make every bite worth scrolling for.

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I’m obsessed with this Stir Fry Teriyaki Chicken because it hits that sweet, salty, sticky spot without turning dinner into a whole production. I love the juicy chicken thighs, the crisp broccoli, and the glossy sauce that clings to every bite like it knows exactly what I want.

But the best part? One pan, big flavor, zero drama.

I get tender, saucy chicken, crunchy veggies, and that takeout-style payoff without the sad delivery wait. And honestly, this is the kind of dinner I crave on busy nights when I still want something bold, fresh, and ridiculously satisfying.

Right now, always.

Ingredients

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Chicken thighs stay juicy and give you that takeout-style bite without drying out.
Neutral oil keeps things sizzling without stealing the spotlight from the sauce.
Broccoli adds crunch, color, and makes the bowl feel a little more balanced.
Red bell pepper brings sweetness and that pretty pop you’ll notice right away.
Carrots add fresh crunch and a little natural sweetness.
Basically, they work hard.
Snap peas keep it crisp and fun, not mushy or boring.
Green onions add a fresh finish that makes everything taste brighter.
Soy sauce gives the salty, savory base that makes teriyaki taste like teriyaki.
Brown sugar or honey brings the sticky sweetness everyone secretly wants.
Rice vinegar cuts through the sweet sauce so it doesn’t feel heavy.
Garlic and ginger make it smell amazing before it even hits your plate.
Cornstarch thickens the sauce so it clings to every piece.
Plus, glossy.
Sesame seeds add a tiny crunch and make it look restaurant-ish.
Rice or noodles turn it into a cozy, filling dinner.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch pieces

2 tablespoons vegetable oil or neutral cooking oil

2 cups broccoli florets

1 medium red bell pepper, thinly sliced

1 cup carrots, thinly sliced or julienned

1 cup snap peas

2 green onions, thinly sliced

1/3 cup low sodium soy sauce

3 tablespoons brown sugar or honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon cornstarch

1/4 cup cold water

1 tablespoon toasted sesame seeds for garnish

Cooked rice or noodles for serving, about 4 cups (optional)

How to Make this

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1. In a small bowl whisk together soy sauce, brown sugar or honey, rice vinegar, sesame oil, minced garlic, and grated ginger until sugar dissolves; set aside.

2. In another small bowl dissolve 1 tablespoon cornstarch in 1/4 cup cold water to make a slurry; keep nearby.

3. Pat chicken pieces dry and season lightly with salt and pepper.

4. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering.

5. Add chicken in an even layer and cook, stirring occasionally, until browned and cooked through about 6 to 8 minutes; transfer chicken to a plate.

6. In the same skillet add broccoli, carrots, and a splash of water if needed; stir fry 2 to 3 minutes until starting to tenderize.

7. Add red bell pepper and snap peas and continue to stir fry 2 minutes until vegetables are crisp-tender.

8. Return chicken to the skillet and pour the prepared teriyaki sauce over everything; bring to a simmer.

9. Stir the cornstarch slurry once more and slowly pour into the skillet while stirring until sauce thickens to your liking, about 1 minute; remove from heat and stir in sliced green onions.

10. Serve over cooked rice or noodles if desired and garnish with toasted sesame seeds.

Equipment Needed

1. Large skillet or wok
2. Cutting board
3. Chef knife
4. Two small mixing bowls
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Tongs
8. Small measuring cup or glass for the cornstarch slurry

FAQ

Can I use chicken breast instead of thighs? Yes. Use the same pieces and cooking time, but watch closely to avoid overcooking since breast can dry out faster; remove from heat when juices run clear.

How do I make the sauce thicker? Whisk the cornstarch with cold water first, then stir it into the simmering sauce until it thickens, about 1 to 2 minutes. For a glossier finish use a little less water.

Can I make this gluten free? Yes. Substitute tamari or a gluten free soy sauce for the low sodium soy sauce, and check that any other additives you use are labeled gluten free.

How can I meal prep this for the week? Store cooked chicken and vegetables separate from rice in airtight containers in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of water if dry.

What are good vegetable swaps or additions? Try mushrooms, baby corn, bok choy, zucchini, or water chestnuts. Add quicker cooking veggies toward the end to keep them crisp.

How do I prevent a soggy stir fry? Make sure the pan is hot before adding ingredients, do not overcrowd the pan, and cook in batches if needed so vegetables and chicken sear instead of steam.

Stir Fry Teriyaki Chicken Recipe Substitutions and Variations

Chicken thighs:
- Boneless skinless chicken breast, cut to same size
- Firm tofu, pressed and cubed (for vegetarian)
- Shrimp, peeled and deveined (adjust cook time)
- Tempeh, sliced thinly
Low sodium soy sauce:
- Tamari for gluten free, similar saltiness
- Coconut aminos for lower sodium and milder sweetness
- Regular soy sauce if you do not have low sodium
Brown sugar or honey:
- Maple syrup, uses slightly less liquid if needed
- Coconut sugar, similar caramel notes
- Agave nectar, sweeter so use a bit less
Cornstarch:
- Arrowroot powder, clear thickener and gluten free
- Tapioca starch, good glossy finish
- All purpose flour, use about twice the amount and cook a little longer

Pro Tips

– Give the chicken a quick pat dry and let it sit at room temperature for 10 to 15 minutes before cooking. Drier pieces brown much better and you get a nicer caramelized crust instead of steaming the meat.

– Cook on very high heat and do not overcrowd the pan. Work in batches if needed so each piece gets direct contact with the skillet or wok. That quick, hot sear locks in juices and builds more flavor.

– Add the cornstarch slurry slowly while stirring, and take the pan off the heat as soon as the sauce thickens. Cornstarch can turn gluey if overcooked, so a gentle hand keeps the glaze shiny and silky.

– Treat the vegetables like a counterpoint to the chicken: start with the densest ones first, keep them crisp-tender, and toss in delicate greens and scallions at the end. Finish with a splash of rice vinegar or a few drops of sesame oil to brighten the whole dish.

Stir Fry Teriyaki Chicken Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

560

kcal

Equipment: 1. Large skillet or wok
2. Cutting board
3. Chef knife
4. Two small mixing bowls
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Tongs
8. Small measuring cup or glass for the cornstarch slurry

Ingredients

1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
2 tablespoons vegetable oil or neutral cooking oil
2 cups broccoli florets
1 medium red bell pepper, thinly sliced
1 cup carrots, thinly sliced or julienned
1 cup snap peas
2 green onions, thinly sliced
1/3 cup low sodium soy sauce
3 tablespoons brown sugar or honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon cornstarch
1/4 cup cold water
1 tablespoon toasted sesame seeds for garnish
Cooked rice or noodles for serving, about 4 cups (optional)

Directions

In a small bowl whisk together soy sauce, brown sugar or honey, rice vinegar, sesame oil, minced garlic, and grated ginger until sugar dissolves; set aside.
In another small bowl dissolve 1 tablespoon cornstarch in 1/4 cup cold water to make a slurry; keep nearby.
Pat chicken pieces dry and season lightly with salt and pepper.
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Add chicken in an even layer and cook, stirring occasionally, until browned and cooked through about 6 to 8 minutes; transfer chicken to a plate.
In the same skillet add broccoli, carrots, and a splash of water if needed; stir fry 2 to 3 minutes until starting to tenderize.
Add red bell pepper and snap peas and continue to stir fry 2 minutes until vegetables are crisp-tender.
Return chicken to the skillet and pour the prepared teriyaki sauce over everything; bring to a simmer.
Stir the cornstarch slurry once more and slowly pour into the skillet while stirring until sauce thickens to your liking, about 1 minute; remove from heat and stir in sliced green onions.
Serve over cooked rice or noodles if desired and garnish with toasted sesame seeds.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.