30-Minute Teriyaki Chicken Stir Fry

This teriyaki chicken stir fry comes together fast with a sticky, savory-sweet homemade sauce that coats juicy chicken and crisp vegetables.

It’s the kind of dinner that feels like a treat but is easy enough to pull off on a busy Tuesday.

Why This Teriyaki Chicken Works

The sauce hits that sweet-salty balance without feeling heavy, and it clings to every piece of chicken without turning gummy. The vegetables stay crisp-tender, not mushy, because they cook just long enough to brighten up.

I’ve made this with bottled teriyaki sauce plenty of times, but the homemade version takes five minutes and tastes fresher. That little hit of fresh ginger and garlic makes a difference.

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces: chicken breast works too, but thighs stay juicier
• 1/3 cup soy sauce: low-sodium preferred so you can control the salt
• 1/4 cup mirin: a sweet Japanese rice wine; look for it in the international aisle
• 2 tbsp brown sugar: light or dark both work
• 1 tbsp honey: adds shine and a rounder sweetness
• 1 tbsp rice vinegar: balances the sweetness
• 2 cloves garlic, minced: use fresh for the cleanest flavor
• 1 tsp grated fresh ginger: about a 1-inch knob
• 1 tbsp cornstarch mixed with 2 tbsp water: the slurry thickens the sauce
• 2 tbsp vegetable oil, divided: for searing the chicken and cooking the vegetables
• 3 cups broccoli florets: bite-sized pieces so they cook quickly
• 1 red bell pepper, sliced: any color bell pepper works
• 1 cup snap peas: snow peas are a fine swap
• Sesame seeds and sliced green onions, for garnish: optional but they add a nice finish

Variations / Substitutions

• Swap the protein: Use thinly sliced beef sirloin, cubed firm tofu (pressed), or pork loin strips, and adjust the cook time accordingly.
• No mirin: Combine 1/4 cup rice vinegar with 1 tbsp sugar and a splash of water.
• Add heat: Stir a teaspoon of chili garlic sauce or a pinch of red pepper flakes into the sauce.
• Change the vegetables: Any quick-cooking veg works here—try sliced mushrooms, bok choy, or asparagus.

If you like the sweet-savory vibe, the Honey Garlic Chicken recipe follows a similar path.

How to Make Teriyaki Chicken Stir Fry

Step 1: Whisk the Teriyaki Sauce

In a small bowl, whisk together the 1/3 cup soy sauce, 1/4 cup mirin, 2 tbsp brown sugar, 1 tbsp honey, 1 tbsp rice vinegar, minced garlic, and grated ginger. In a separate tiny bowl, mix the 1 tbsp cornstarch and 2 tbsp water until smooth. Set both bowls next to the stove.

The sauce will smell sweet and salty with a warm ginger kick right away. Give it a quick taste and adjust the sweetness if you like—you can add a touch more honey or sugar.

Step 2: Sear the Chicken

Heat 1 tbsp of the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, season them with a small pinch of salt, and cook without moving them for about 3 minutes. Flip and cook another 3 to 4 minutes, until the chicken is browned in spots and cooked through (165°F inside). Transfer the chicken to a clean plate.

The chicken should have a golden crust in spots but still be tender inside. If your pan is small, work in two batches so the pieces sear instead of steaming.

Step 3: Stir-Fry the Vegetables

Add the remaining 1 tbsp oil to the same pan. Once hot, toss in the 3 cups broccoli florets, sliced bell pepper, and 1 cup snap peas. Stir-fry over high heat, keeping the vegetables moving often, until the broccoli is crisp-tender and turns bright green, about 3 to 4 minutes.

You want the vegetables to keep some bite, so watch the broccoli closely. It should be just starting to soften at the stem but still vivid in color.

Step 4: Coat in the Sauce and Serve

Return the seared chicken to the pan. Pour the teriyaki sauce mixture and the cornstarch slurry over everything. Toss to coat and let the sauce bubble for about 1 minute, until it turns thick and glossy and clings to every piece.

The whole pan will smell amazing at this point. Sprinkle sesame seeds and sliced green onions over the top, then serve it right away over steamed rice or noodles while it’s hot.

Tips for the Best Stir Fry

• Have all your vegetables chopped and sauce ingredients measured before you turn on the stove; stir-frying moves fast.
• Cut the chicken and vegetables into similarly sized pieces so each bite cooks at the same rate.
• For a thicker glaze, let the sauce bubble an extra 30 seconds after adding the cornstarch slurry.
• Double the sauce ingredients if you plan to serve this over rice and want extra to spoon on top.

Cook times by protein:

Storing Leftovers

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second bursts until hot.

What to Serve With Teriyaki Chicken Stir Fry

Steamed white or brown rice soaks up the sauce well, and noodles like soba or udon make it a heartier meal. A quick cucumber salad dressed with rice vinegar and a drizzle of sesame oil cuts the richness nicely.

Frequently Asked Questions

Can I use bottled teriyaki sauce instead?

Yes, you can swap the homemade sauce with about 2/3 cup of your favorite bottled teriyaki sauce. Skip the soy sauce, mirin, sugar, honey, and rice vinegar, and add the cornstarch slurry only if you want a thicker consistency.

How do I make this gluten-free?

Use tamari in place of soy sauce and check that your mirin is labeled gluten-free (some brands contain wheat). The rest of the ingredients are naturally gluten-free.

Can I add pineapple?

Absolutely. Toss 1 cup of fresh or canned pineapple chunks into the pan during the last minute of cooking so they warm through without getting mushy.

Why did my sauce not thicken?

The cornstarch slurry needs heat to activate. Make sure the pan is simmering when you add it, and let it bubble for at least a full minute while you stir. Adding the slurry off heat often leads to a thin sauce.

Teriyaki Chicken Stir Fry Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 1/3 cup soy sauce
• 1/4 cup mirin
• 2 tbsp brown sugar
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 tbsp vegetable oil, divided
• 3 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• Sesame seeds and sliced green onions, for garnish

Method

 

1. In a small bowl, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, and ginger. In a separate bowl, mix cornstarch and water; set both aside.
2. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, 5 to 7 minutes. Transfer to a plate.
3. Add remaining 1 tbsp oil to the pan. Stir-fry broccoli, bell pepper, and snap peas until crisp-tender, about 3 to 4 minutes.
4. Return chicken to the pan. Pour in the sauce and cornstarch slurry. Toss to coat and cook 1 minute until sauce thickens. Serve over rice, garnished with sesame seeds and green onions.

Notes

This stir fry is best eaten right away, but leftovers reheat well in a skillet with a splash of water. If you like the sauce extra thick, let it bubble a minute longer after adding the slurry.