This teriyaki chicken stir-fry is a delightful blend of savory, sweet, and crunchy textures, all in one satisfying dish. It’s my go-to when I’m craving those bold Asian flavors but don’t want to order takeout.
The chicken is perfectly tender, the veggies maintain that satisfying crunch, and that homemade teriyaki sauce? It’s liquid gold, I tell you!
Plus, it’s topped off with a sprinkle of green onions and sesame seeds for an extra touch of freshness and crunch.
Grab your skillet and get ready to stir things up!
Why You’ll Love This Teriyaki Chicken Stir-Fry
Easy Prep: This recipe is incredibly quick to prepare, requiring only about 20 minutes of active cooking time.
One-Pan Wonder: The entire meal is cooked in a single skillet, reducing cleanup and making mealtime easy.
Full of Flavor: The combination of savory chicken, crunchy vegetables, and sweet teriyaki sauce creates a delightful taste experience that is sure to please even the pickiest eaters.
Impressive Presentation: The colorful vegetables, toasted cashews, and sprinkled sesame seeds make this dish visually appealing.
Ingredients
- Boneless, Skinless Chicken Breasts: The star protein is cut into bite-sized pieces for quick cooking and easy eating.
- Olive Oil: It’s used to sear the chicken and stir-fry the veggies.
- Salt and Pepper: Essential seasonings enhance the natural flavors of the chicken.
- Broccoli Florets, Red Bell Pepper, Onion: The colorful veggie trio adds crunch, nutrients, and visual appeal to the dish.
- Garlic: It complements the teriyaki sauce perfectly.
- Cashews: The nutty, crunchy addition takes this stir-fry to the next level.
- Green Onions and Sesame Seeds: They bring extra freshness and nuttiness.
- Teriyaki Sauce: It creates a sweet and savory glaze.
How to Make Teriyaki Chicken Stir-Fry
This stir-fry is almost as easy as ordering takeout!
1. Season and cook the chicken. Season the chicken with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 4-5 minutes. Transfer to a plate.
2. Stir-fry vegetables. Add the remaining 1 tbsp olive oil to the skillet. Stir-fry the broccoli, bell pepper, and onion until crisp-tender, about 4-5 minutes.
3. Prepare the teriyaki sauce. In a small bowl, whisk together the soy sauce, chicken broth, honey, rice vinegar, sesame oil, ginger, and cornstarch.
4. Combine the ingredients. Return the chicken to the skillet with the veggies. Add the garlic and cashews and cook for 1 minute. Pour in the teriyaki sauce, stirring well to coat. Bring to a boil, then reduce heat and simmer until the sauce has thickened.
5. Garnish and serve. Garnish with green onions and sesame seeds. Serve hot over steamed rice, and enjoy!
Tips for the Best Teriyaki Chicken Stir-Fry
Follow these tips and tricks for a restaurant-worthy stir-fry!
- Get a step ahead. Chop and prepare all your ingredients before cooking for a smooth and efficient stir-frying process.
- Amp up the flavor. For extra flavor, marinate the chicken in a portion of the teriyaki sauce for 15-30 minutes before cooking.
- Work some batch bliss. If doubling the recipe, cook the chicken and vegetables in batches to maintain the right temperature and prevent steaming.
- Thicken it up. If the sauce is too thin, mix an additional 1 tsp cornstarch with 1 tbsp water and stir into the simmering sauce until thickened.
- Switch up the veggies. Feel free to swap or add your favorite stir-fry vegetables like carrots, snap peas, mushrooms, or baby corn.
- Toss in some add-ins. Add water chestnuts, baby corn, bamboo shoots, or pineapple chunks for extra flavor and texture.
- Make it a feast. Serve over steamed rice, noodles, quinoa, or alongside a fresh green salad.
How to Store
If you have leftover-stir fry, follow these tips to store and enjoy it throughout the week.
To Store: Place the cooled stir-fry in an air-tight container and refrigerate. It will keep well for 3-4 days in the fridge.
To Freeze: Transfer the cooled stir-fry to a freezer-safe container or bag and freeze for up to 3 months. Note that freezing may affect the texture and quality of the vegetables, making them softer upon thawing.
To Reheat: Microwave individual portions for 1-2 minutes, stirring halfway through. Or, reheat in a skillet over medium heat until warmed through, adding a splash of water if needed to prevent sticking.
Teriyaki Chicken Stir-Fry
4
servings10
minutes15
minutes346
kcalSkip takeout and make this teriyaki chicken stir-fry at home! Loaded with tender chicken, veggies, and a sweet and savory sauce, it’s such a treat.
Ingredients
- For the Chicken Stir-Fry
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil, divided
Salt and pepper to taste
2 cups broccoli florets
1 red bell pepper, sliced
1/2 onion, sliced
3 cloves garlic, minced
1/4 cup cashews
2 green onions, chopped
1 tablespoons sesame seeds
- For the Teriyaki Sauce
1/3 cup low-sodium soy sauce
1/4 cup chicken broth
3 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 tablespoon cornstarch
Instructions
- Season the chicken with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 4-5 minutes. Transfer to a plate.
- Add the remaining 1 tbsp olive oil to the skillet. Stir fry the broccoli, bell pepper, and onion until crisp-tender, about 4-5 minutes.
- In a small bowl, whisk together the soy sauce, chicken broth, honey, rice vinegar, sesame oil, ginger, and cornstarch to make the teriyaki sauce.
- Return the chicken to the skillet with the veggies. Add the garlic and cashews and cook for 1 minute. Pour in the teriyaki sauce, stirring well to coat. Bring to a boil, then reduce heat and simmer until the sauce has thickened.
- Garnish with green onions and sesame seeds. Serve hot over steamed rice and enjoy!
Where are the ingredients and amounts for the sauce?
Adding these now! Must have just gotten overlooked the first time around. Thanks for the heads up!