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5.0 from 24 votes

Teriyaki Chicken Stir Fry

Teriyaki chicken stir fry is the easiest meal ever! Chopped veggies, sliced chicken, and noodles all fried up in a wok with a delicious homemade teriyaki sauce! It’s a simple meal the entire family will devour!

Prep Time
10 mins
Cook Time
10 mins
marinating time - optional
30 mins
Total Time
30 mins
Servings: 4 servings
Calories: 600 kcal
Course: Dinner
Cuisine: Chinese

Ingredients

Stir Fry
  • 1 lb Perdue Harvestland Boneless Skinless Chicken Breasts thinly sliced
  • chicken marinade recipe above
  • Teriyaki sauce recipe above
  • 12 oz udon noodles cooked and cooled according to package instructions
  • 2 medium carrots peeled and julienned into 2-3 inch strips
  • 1 bell pepper seeded julienned
  • 1 medium head of broccoli cut into bite size florets
  • ½ bunch asparagus, 6-8 spears cut into 1-2 inch pieces
Optional Chicken Marinade
  • ¼ cup soy sauce or coconut aminos
  • 2 TBS rice vinegar
  • 2 TBS water
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 2 TBS honey optional, if you like things sweeter
  • 1 TBS sesame oil optional
Teriyaki Sauce
  • ⅓ cup rice vinegar
  • ⅓ cup water
  • ¼ cup brown sugar
  • ¼ cup coconut oil
  • ¼ cup soy sauce or coconut aminos
  • 1 TBS flour
  • 2 tsp garlic powder
  • 1 ½ tsp ginger powder
  • 2 tsp toasted sesame seeds

Instructions

Chicken Marinade - Optional
    Cup of Yum
  1. Combine all of the chicken marinade ingredients in a gallon size bag; close the bag; and mix the ingredients together.
  2. Place the thinly sliced chicken in the ziploc bag and marinate for at least 30 minutes, but overnight would be even better.
Teriyaki Sauce
  1. Add all of the ingredients for the teriyaki sauce to a cold medium sauce pan and whisk until combined thoroughly.
  2. Heat the pan over medium heat until the mixture boils, stirring often.
  3. Reduce the heat and simmer for 8 minutes. Then remove the sauce and set aside.
Stir Fry
  1. Prepare the udon noodles as directed on the package (usually requires some sort of cooking and cooling) and set aside.
  2. Add 2 tablespoons of coconut to a cold wok. Then heat the wok over high heat.
  3. Once the coconut melts and just before it begins to smoke, add the chicken strips. Cook the chicken for 3-4 minutes, stirring continuously, until cooked through and remove from the wok and set aside.
  4. Add two more tablespoons of coconut oil to the hot wok.
  5. Once the oil has melted, add the carrots and stir for 2 minutes. Add the peppers and stir for 2 minutes. Add the broccoli and asparagus and stir for 2 minutes.
  6. Add the udon noodles and stir for 1 minute.
  7. Add the chicken and sauce and stir for 1 more minute, until the sauce has evenly coated all of the ingredients.
  8. Serve hot and enjoy!

Notes

  • Save time by buying pre-cut veggies, just make sure they are all cut into matchstick slices or chunks that are similar sizes. 
  • Make the marinade and teriyaki sauce ahead of time when you have a few minutes and store in the fridge until you’re ready to use.
  • Double the teriyaki sauce and use it for other recipes throughout the week like these teriyaki meatballs with coconut rice.
  • Stir the entire time things are cooking in the wok to keep it from sticking.
  • Store any leftovers in the fridge in an airtight container for up to five days.
  • Reheat leftovers by cooking in coconut oil in a wok, just like you did the first time around. Stir constantly to keep things from sticking and just cook long enough for things to warm back up.

Nutrition Information

Calories 600kcal (30%) Carbohydrates 120g (40%) Protein 40g (80%) Fat 22g (34%) Saturated Fat 13g (65%) Cholesterol 72mg (24%) Sodium 1800mg (75%) Fiber 7g (28%) Sugar 29g (58%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 600

% Daily Value*

Calories 600kcal 30%
Carbohydrates 120g 40%
Protein 40g 80%
Fat 22g 34%
Saturated Fat 13g 65%
Cholesterol 72mg 24%
Sodium 1800mg 75%
Fiber 7g 28%
Sugar 29g 58%

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