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Teriyaki Chicken Stir Fry Recipe

This Teriyaki Chicken Stir Fry Recipe is an easy, healthy, and 30 minute weeknight dinner recipe that is guaranteed to impress. Served with roasted broccoli, it is better than take out!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 645 kcal
Course: Dinner

Ingredients

For the Teriyaki Stir-Fry Sauce
  • ⅓ cup soy sauce
  • ½ cup chicken stock
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons honey
  • 2 teaspoon grated ginger
  • 3 cloves of garlic minced
  • 2 teaspoon cornstarch
For the Chicken Stir Fry:
  • 3 heads of broccoli rinsed and cut into small florets
  • 4 tablespoons vegetable oil divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ lbs boneless chicken breasts cut into cubes (alternatively, you can use chicken thighs)
As Garnish:
  • 2-3 scallions thinly sliced
  • 2 tablespoons fresh cilantro chopped
  • 1 teaspoon sesame seeds optional
  • Handful of peanuts chopped optional
To Serve with:
  • 4 cups cooked Brown Jasmine Rice optional

Instructions

    Cup of Yum
  1. To make the teriyaki stir fry sauce: Mix soy sauce, chicken stock, rice vinegar, sesame oil, honey, ginger, garlic and cornstarch in a bowl and whisk until fully combined. Alternatively, you can put it in a jar and give it a vigorous shake.
  2. Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper. Add broccoli florets to the baking sheet.
  3. Drizzle them with 2-tablepoons olive oil and sprinkle them lightly with salt and pepper. Using your clean hands (or 2 spoons), gently toss them to make sure that each floret is coated with oil.
  4. Let it roast for 14-15 minutes or they turn golden brown. Set aside.
  5. Meanwhile, place a wok (or a 10-inch cast iron skillet) on medium high heat. Add in the remaining 2 tablespoons of oil.
  6. When the pan and oil are sizzling hot, add in the chicken and sauté for 5-6 minutes, stirring frequently.
  7. Give the stir-fry sauce a quick stir/shake and pour it into the pan.
  8. Bring the mixture to a boil and let it simmer for 3-5 minutes. You will see it will start to thicken and become glossy.
  9. Once the chicken is fully cooked through, remove it from the heat.
  10. Place a cup of cooked jasmine rice or quinoa, 4-5 roasted broccoli florets, and stir-fry chicken in each bowl.
  11. Garnish them with chopped scallions, cilantro, sesame seeds, and if preferred, chopped peanuts.
  12. Serve immediately.

Notes

  • : Leftovers for this Asian chicken stir fry will stay fresh in an airtight container in the fridge for up to 3 days.
  • : To freeze this dish, first bring it to room temperature. Then, place it in an airtight container or in a freezer bag with as much air removed as possible. The stir fry will stay fresh in the freezer for up to 2 months. However, I don’t recommend freezing broccoli, as it won’t maintain its fresh, crisp texture.
  • : When you’re ready to eat your frozen stir fry, put it in the fridge overnight, then warm it on the stovetop.
  • The nutritional values below are only for the chicken stir fry and do not include the calories/values coming from the rice/quinoa.
  • Chicken Thighs/Breasts: You can use chicken thighs and breasts interchangeably in this recipe.
  • Gluten-free version: Swap tamari with soy sauce to make the teriyaki sauce gluten-free.
  • Storage: Leftovers for this Asian chicken stir fry will stay fresh in an airtight container in the fridge for up to 3 days.
  • Freezing: To freeze this dish, first bring it to room temperature. Then, place it in an airtight container or in a freezer bag with as much air removed as possible. The stir fry will stay fresh in the freezer for up to 2 months. However, I don’t recommend freezing broccoli, as it won’t maintain its fresh, crisp texture.
  • To thaw: When you’re ready to eat your frozen stir fry, put it in the fridge overnight, then warm it on the stovetop.

Nutrition Information

Calories 645kcal (32%) Carbohydrates 44g (15%) Protein 52g (104%) Fat 33g (51%) Saturated Fat 16g (80%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 110mg (37%) Sodium 1673mg (70%) Potassium 1928mg (55%) Fiber 12g (48%) Sugar 17g (34%) Vitamin A 3057IU (61%) Vitamin C 409mg (454%) Calcium 253mg (25%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 645

% Daily Value*

Calories 645kcal 32%
Carbohydrates 44g 15%
Protein 52g 104%
Fat 33g 51%
Saturated Fat 16g 80%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 110mg 37%
Sodium 1673mg 70%
Potassium 1928mg 41%
Fiber 12g 48%
Sugar 17g 34%
Vitamin A 3057IU 61%
Vitamin C 409mg 454%
Calcium 253mg 25%
Iron 5mg 28%

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