30 Minute Teriyaki Chicken Stir Fry
Some nights you just need a fast, no-fuss dinner that everyone will actually eat. This 30 minute teriyaki chicken stir fry has become my go-to when the fridge is full of random veggies and I’m craving takeout flavors without the delivery wait. It’s saucy, slightly sweet, and surprisingly light – all in one pan.
Why You’ll Love This Teriyaki Chicken Stir Fry
This recipe checks all the boxes for a busy weeknight meal. It comes together in just 30 minutes from start to finish, uses simple pantry staples, and tastes better than most takeout versions. The homemade teriyaki sauce is the real star – it’s a perfect balance of sweet, salty, and savory. Toss in whatever vegetables you have on hand, and you’ve got a colorful, nutritious dinner the whole family will love. It’s also great for meal prep, since it reheats beautifully the next day.
Ingredients
For the Chicken
- 1.5 lbs (680g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon cornstarch
- Salt and pepper, to taste
- 1 tablespoon sesame oil or vegetable oil
For the Teriyaki Sauce
- ¼ cup soy sauce (low-sodium preferred)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For the Stir Fry
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 medium zucchini, sliced into half moons
- 1 cup snap peas
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Cooked white or brown rice, for serving
How to Make Teriyaki Chicken Stir Fry
Step 1: Make the Teriyaki Sauce
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside. In a separate small bowl, mix the cornstarch and water to make a slurry – this will thicken the sauce beautifully at the end.
Step 2: Prep and Cook the Chicken
Toss the chicken pieces with cornstarch, salt, and pepper. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes per side, until golden and cooked through. Remove from the pan and set aside.
Step 3: Stir Fry the Vegetables
In the same pan, add another tablespoon of oil. Add the bell pepper and broccoli first, cooking for 2–3 minutes. Then add the zucchini and snap peas, and stir-fry for another 2 minutes. The vegetables should be tender-crisp – you want them to still have a bit of bite.
Step 4: Combine and Sauce Everything
Return the cooked chicken to the pan. Pour the teriyaki sauce over everything and stir to coat. Add the cornstarch slurry and cook for 1–2 minutes more, stirring constantly, until the sauce thickens and becomes glossy. Remove from heat.
Step 5: Serve
Serve immediately over steamed rice. Garnish with sliced green onions and sesame seeds. Enjoy!
Tips for the Best Stir Fry
A few simple tips will take this dish from good to great. First, make sure your pan is very hot before adding anything – high heat is the secret to that restaurant-style char and caramelization. Second, don’t overcrowd the pan; cook the chicken in batches if needed so it sears rather than steams. Third, cut all your vegetables to a similar size so they cook evenly. Finally, have everything prepped and ready before you start cooking, because stir fry moves fast!
Variations and Substitutions
This recipe is incredibly flexible. You can swap chicken for shrimp, beef, tofu, or even tempeh for a vegetarian version. Any combination of vegetables works well – try mushrooms, bok choy, carrots, baby corn, or edamame. For a lower-carb option, serve over cauliflower rice or zucchini noodles instead of regular rice. If you prefer a gluten-free version, use tamari or coconut aminos in place of soy sauce. You can also add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for a spicy kick.
Storing and Reheating
Leftovers keep well in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium heat with a splash of water or soy sauce to loosen the sauce, or microwave for 1–2 minutes. This dish also freezes well – store in freezer-safe containers for up to 2 months and thaw overnight in the fridge before reheating.
