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Teriyaki Chicken Stir-Fry Recipe
4.6 from 24 votes

Teriyaki Chicken Stir-Fry Recipe

Teriyaki Chicken Stir-Fry is a flavorful and simple homemade dish that also happens to be healthy. Chicken breasts are cooked with loads of vegetables in a homemade sauce you can feel good about eating.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 329 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Asian, Japanese

Ingredients

  • 1 - 1 ¼ lbs. chicken breast pounded and cut into 1-inch cubes
  • 2 Tbsp. avocado oil or olive oil, divided
  • 1 cup bell pepper cut into bite-sized pieces
  • 1 cup broccoli cut into florets
  • 1 cup carrot thinly sliced
  • 1 cup red onion cut into bite-sized pieces
Teriyaki Sauce:
  • ⅓ cup water divided
  • ⅓ cup soy sauce gluten-free, or Tamari sauce
  • 1 Tbsp. rice vinegar
  • 2 Tbsp. brown sugar or coconut sugar
  • 2 Tbsp. honey
  • 2 cloves garlic crushed
  • 1 tsp. ginger paste
  • 1 tsp. sesame oil
  • 2 tsp. cornstarch

Instructions

    Cup of Yum
  1. In a large skillet or wok over medium-high heat add 1 tablespoon oil and cubed chicken. Sauté for 5-6 minutes or until chicken is almost cooked through. Remove chicken from skillet and let drain on a plate.
  2. Add 1 tablespoon oil with peppers, broccoli, carrots, and onion. Sauté for 6-7 minutes over medium heat or until vegetables are almost tender. Add 1-2 tablespoons water as needed to prevent the vegetables form sticking to the pan.
  3. While chicken and vegetables are cooking, start preparing the teriyaki sauce in a medium-sized bowl. Combine ¼ cup water, soy sauce, rice vinegar, brown sugar, honey, garlic, ginger, and sesame oil. Whisk to combine.
  4. In a separate small bowl whisk together remaining 1 tablespoon water and cornstarch.
  5. Add teriyaki sauce and chicken to the skillet with the vegetables and cook over medium-high heat for 3 minutes or until sauce begins to thicken. Add cornstarch slurry to skillet and cook for 1-2 more minutes, or until the sauce has reached your desired consistency.
  6. Serve chicken teriyaki stir-fry over rice with chopped green onions and enjoy!

Notes

  • Nutrition facts are calculated without rice.
  • To Prep-Ahead: You can easily prep this recipe by pounding the chicken and cutting it into 1-inch cubes and cutting the vegetables and storing them together in a 1-gallon zip-top bag. You can also whisk together sauce ingredients, except for the cornstarch slurry. Store everything in the refrigerator.
  • To Prep-Ahead: You can easily prep this recipe by pounding the chicken and cutting it into 1-inch cubes and cutting the vegetables and storing them together in a 1-gallon zip-top bag. You can also whisk together sauce ingredients, except for the cornstarch slurry. Store everything in the refrigerator.
  • To Store: Keep leftover teriyaki chicken in an airtight container and refrigerate for up to 3-5 days.
  • To Store: Keep leftover teriyaki chicken in an airtight container and refrigerate for up to 3-5 days.
  • To Freeze: Teriyaki chicken freezes exceptionally well if placed in an airtight, freezer-safe container. It will keep for up to 3-6 months.
  • To Freeze: Teriyaki chicken freezes exceptionally well if placed in an airtight, freezer-safe container. It will keep for up to 3-6 months.
  • To Reheat: For best results, warm leftover chicken back up in a skillet over medium heat. Or you can simply pop it in the microwave.
  • To Reheat: For best results, warm leftover chicken back up in a skillet over medium heat. Or you can simply pop it in the microwave.

Nutrition Information

Calories 329kcal (16%) Carbohydrates 27g (9%) Protein 27g (54%) Fat 11g (17%) Saturated Fat 1g (5%) Cholesterol 72mg (24%) Sodium 1248mg (52%) Potassium 781mg (17%) Fiber 3g (12%) Sugar 18g (36%) Vitamin A 6690IU (134%) Vitamin C 74.5mg (83%) Calcium 51mg (5%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 329

% Daily Value*

Calories 329kcal 16%
Carbohydrates 27g 9%
Protein 27g 54%
Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 72mg 24%
Sodium 1248mg 52%
Potassium 781mg 17%
Fiber 3g 12%
Sugar 18g 36%
Vitamin A 6690IU 134%
Vitamin C 74.5mg 83%
Calcium 51mg 5%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.