14 Easy Chicken Teriyaki Stir-Fry Recipes to Try

Kick off your weeknight dinners with these 14 easy chicken teriyaki stir-fry recipes! Bursting with savory-sweet flavor and ready in under 30 minutes, they’re perfect for busy home cooks. Whether you crave classic or creative twists, this roundup has your weeknight dinner hero. Let’s stir-fry!

Classic Chicken Teriyaki Stir-Fry

Looking for a quick weeknight dinner that bursts with savory-sweet flavor? This Classic Chicken Teriyaki Stir-Fry delivers tender chicken, crisp broccoli, and carrots coated in a glossy homemade glaze.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Sauce

• 1/3 cup low-sodium soy sauce
• 1/4 cup rich honey
• 2 tbsp rice vinegar
• 1 tbsp finely grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp cornstarch mixed with 2 tbsp cold water

For the Stir-Fry

• 1.5 lbs boneless skinless chicken breasts, cut into bite-size pieces
• 2 tbsp toasted sesame oil
• 2 cups broccoli florets
• 1 cup thinly sliced carrots
• 3 green onions, sliced

Instructions

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic. Set sauce aside.
2. In another bowl, combine cornstarch and water; stir into sauce mixture until smooth.
3. Heat toasted sesame oil in a large wok or skillet over medium-high heat until shimmering.
4. Add chicken pieces in a single layer; cook without stirring for 2 minutes to get a good sear. (Tip: resist moving the chicken to develop a nice crust.)
5. Stir-fry chicken for 3-4 minutes until golden and cooked through. Transfer to a plate; set aside.
6. Add broccoli and carrots to the hot wok; stir-fry for 2 minutes until bright green and slightly tender. (Tip: don't overcrowd the pan—cook in batches if needed.)
7. Return chicken to wok; pour the sauce over everything.
8. Stir-fry for 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly. (Tip: the sauce will thicken quickly, so keep stirring constantly.)
9. Garnish with sliced green onions and serve immediately.

Great over steamed rice or noodles, the glossy teriyaki clings to every piece. The balance of savory soy and sweet honey makes this a family-friendly favorite.

Spicy Chicken Teriyaki Stir-Fry

Ready for a spicy twist on classic teriyaki? This stir-fry combines tender chicken, crisp bell peppers, and a kick of red chili flakes for a quick weeknight dinner. It’s bold, saucy, and ready in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Sauce

• 1/3 cup low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1 teaspoon toasted sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1–2 teaspoons crushed red chili flakes (adjust to heat preference)

For the Stir-Fry

• 2 tablespoons avocado oil (or other high-smoke-point oil)
• 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 4 green onions, thinly sliced (white and green parts separated)
• 2 teaspoons freshly grated ginger
• 3 cloves garlic, minced

Instructions

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, toasted sesame oil, cornstarch, cold water, and crushed red chili flakes until the cornstarch is dissolved. Set the sauce aside.
2. Pat the chicken pieces dry with paper towels (this ensures a good sear). Season evenly with salt and black pepper.
3. Heat a wok or large skillet over high heat until smoking. Add the avocado oil and swirl to coat.
4. Add chicken in a single layer (work in batches if needed to avoid overcrowding). Sear undisturbed for 3 minutes, until golden brown. Flip and cook another 2 minutes. Transfer to a plate.
5. Reduce heat to medium-high. Add the white parts of the green onions, ginger, and garlic. Stir-fry for 30 seconds until fragrant.
6. Add both bell peppers and stir-fry for 2 minutes, until crisp-tender.
7. Return the chicken and any juices to the wok. Pour the sauce over everything and toss to coat. Cook for 1–2 minutes, until the sauce thickens and clings to the chicken and vegetables.
8. Remove from heat. Sprinkle with the reserved green onion tops and serve immediately.

A perfect balance of sweet, savory, and heat, this stir-fry pairs beautifully with steamed jasmine rice. The bell peppers stay crunchy while the chicken stays juicy. For extra crunch, top with toasted sesame seeds or a drizzle of sriracha.

Garlic Ginger Chicken Teriyaki Stir-Fry

Vibrant and quick, this garlic ginger chicken teriyaki stir-fry brings bold flavor to weeknight dinners. Ready in under 30 minutes, it’s a reliable go-to for busy evenings.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Stir-Fry

• 1 lb boneless skinless chicken breasts, sliced thin
• 2 cups fresh snap peas, trimmed
• 8 oz sliced cremini mushrooms
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp vegetable oil, divided

For the Teriyaki Sauce

• 1/3 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp cornstarch
• 2 tbsp water

Instructions

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water until smooth. Set aside.
2. Slice chicken breasts into thin strips against the grain for tenderness.
3. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
4. Add chicken in a single layer; cook undisturbed for 2 minutes until golden brown. Flip and cook another 2 minutes. Transfer to a plate.
5. Reduce heat to medium-high and add remaining 1 tbsp oil. Add snap peas and mushrooms; stir-fry 3–4 minutes until crisp-tender.
6. Add garlic and ginger; stir constantly for 30 seconds until fragrant.
7. Return chicken to the wok. Pour teriyaki sauce over everything; toss to coat.
8. Cook 1–2 minutes until sauce thickens and clings to the ingredients. Tip: Sauce will thicken quickly; remove from heat promptly.
9. Taste and adjust seasoning with a pinch of red pepper flakes if desired.
10. Serve immediately over steamed rice or noodles.

Perfectly balanced between savory and sweet, this stir-fry delivers tender chicken and crisp veggies. Pile it over fluffy rice for a satisfying meal or serve with soba noodles for variety.

Sesame Chicken Teriyaki Stir-Fry

Just imagine tender chicken and crisp green beans coated in a glossy, savory-sweet teriyaki sauce with a nutty crunch. This 30-minute stir-fry beats takeout any night of the week.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 12 oz fresh green beans, trimmed and halved crosswise
• 3 tbsp low-sodium soy sauce
• 2 tbsp pure honey
• 1 tbsp unseasoned rice vinegar
• 1 tbsp toasted sesame oil
• 2 cloves fresh garlic, minced
• 1 tsp fresh ginger, grated
• 2 tsp cornstarch mixed with 2 tbsp water (slurry)
• 2 tbsp white sesame seeds
• 2 tbsp vegetable oil, divided

Instructions

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth. Set sauce aside.
2. Toast sesame seeds in a dry skillet over medium heat, shaking often, until fragrant and lightly golden, about 2 minutes. Transfer to a plate.
3. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add chicken pieces in a single layer; cook undisturbed 2 minutes, then stir-fry until golden and cooked through, 3–4 minutes more. Remove chicken to a bowl.
4. Reduce heat to medium-high and add remaining 1 tbsp oil. Add green beans; stir-fry until crisp-tender and charred in spots, about 4 minutes. (Tip: If beans are thick, add 1 tbsp water and cover for 1 minute to steam.)
5. Return chicken to the skillet. Pour the sauce over everything and stir to coat. Bring to a simmer, then add the cornstarch slurry while stirring constantly. Cook 30 seconds until sauce thickens and clings to the chicken and beans.
6. Remove from heat. Sprinkle with toasted sesame seeds and toss lightly. (Tip: For extra sesame flavor, drizzle a few drops of sesame oil at the end.)

Dinner is ready in minutes with tender chicken, snappy green beans, and a glossy sauce that's perfectly balanced between sweet and savory. Serve over steamed jasmine rice or a bed of ramen noodles for an easy weeknight win.

Chicken Teriyaki Stir-Fry with Pineapple

Kick off a quick weeknight dinner with this sweet and tangy chicken teriyaki stir-fry. Fresh pineapple chunks add a tropical twist.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Stir-Fry

• 1 lb boneless skinless chicken thighs, cut into bite-sized cubes
• 2 cups fresh pineapple chunks
• 1 vibrant red bell pepper, sliced
• 2 cups crisp broccoli florets
• 1 large carrot, julienned
• 3 cloves garlic, freshly minced
• 1 tbsp fresh ginger, freshly grated
• 2 tbsp vegetable oil (e.g., avocado oil)

For the Sauce

• 1/3 cup low-sodium soy sauce
• 3 tbsp pure honey
• 2 tbsp unseasoned rice vinegar
• 1 tsp nutty toasted sesame oil
• 1 tbsp fine cornstarch
• 1 tbsp toasted sesame seeds, for garnish
• 2 sliced green onions, for garnish

Instructions

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, toasted sesame oil, and cornstarch until smooth. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add chicken in a single layer without crowding. Cook undisturbed for 3–4 minutes until browned, then flip and cook another 2–3 minutes until cooked through. Transfer chicken to a plate. (Tip: Work in batches if needed for a better sear.)
3. Add remaining 1 tbsp oil to the skillet. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
4. Add bell pepper, broccoli, and carrot. Stir-fry over high heat for 3–4 minutes until crisp-tender. (Tip: Keep vegetables bright and slightly crunchy—don't overcook.)
5. Return the chicken to the skillet. Add pineapple chunks and pour the sauce over everything. Stir-fry for 1–2 minutes until the sauce thickens and coats all ingredients. (Tip: The sauce thickens fast, so keep stirring.)
6. Remove from heat. Garnish with sesame seeds and green onions. Serve immediately.

Whip up this vibrant stir-fry in under 30 minutes. Serve over steamed jasmine rice or soba noodles for a complete meal. The sweet pineapple balances the savory soy and garlic beautifully.

Chicken Teriyaki Stir-Fry with Noodles

No need to order takeout when this chicken teriyaki stir-fry with udon noodles comes together in under 30 minutes. Packed with tender chicken, crisp-tender vegetables, and chewy noodles all coated in a glossy sweet-savory sauce, it's a weeknight winner that delivers big flavor with minimal effort.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 cup snap peas, trimmed
• 8 oz udon noodles (pre-cooked or dried, cooked according to package directions)
• 1/3 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• Optional: sesame seeds and sliced green onions for garnish

Instructions

1. Pat chicken pieces dry with paper towels for better browning. In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil. In another small bowl, stir cornstarch with water to form a slurry; set aside.
2. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering. Add chicken in a single layer without crowding; cook undisturbed for 2-3 minutes until golden brown. Flip and cook another 2 minutes until cooked through. Transfer to a plate.
3. Add remaining 1 tablespoon oil to the wok. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
4. Add bell pepper, broccoli, and snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender and bright in color.
5. Return chicken to the wok. Add cooked udon noodles and pour the prepared teriyaki sauce over everything.
6. Toss and stir-fry for 1 minute. Give the cornstarch slurry a quick stir, then pour it into the wok while stirring constantly. Cook for another 1-2 minutes until the sauce thickens and clings to the noodles and chicken.
7. Remove from heat. Garnish with sesame seeds and sliced green onions if desired.

Crisp-tender vegetables and juicy chicken are draped in a glossy, sweet-savory teriyaki sauce that coats every strand of chewy udon. Serve straight from the wok for a satisfying meal that beats takeout any night—add a drizzle of sriracha for extra heat if you like.

Low-Carb Chicken Teriyaki Stir-Fry

You don't need to give up teriyaki to stay low-carb. This stir-fry swaps rice for cauliflower and uses a lighter homemade sauce. Ready in 30 minutes, it's a weeknight winner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb fresh boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/4 cup low-sodium soy sauce
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey (or monk fruit sweetener)
• 2 cloves garlic, finely minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional)
• 2 cups fresh or frozen cauliflower rice
• 1 large red bell pepper, thinly sliced
• 1 large yellow bell pepper, thinly sliced
• 1/2 cup sliced green onions
• 2 tablespoons avocado oil
• 1 teaspoon sesame seeds

Instructions

1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger. (Tip: taste the sauce and adjust sweetness to your preference.)
2. Heat avocado oil in a large skillet or wok over high heat until shimmering.
3. Add chicken pieces in a single layer (cook in batches if necessary) and sear without moving for 2 minutes, then stir-fry until browned and cooked through, about 5 minutes total. (Tip: avoid overcrowding to ensure a good sear.)
4. Transfer chicken to a plate and set aside.
5. Add cauliflower rice and sliced bell peppers to the same skillet. Stir-fry over high heat for 3–4 minutes until tender-crisp. (Tip: if using frozen cauliflower rice, pat it dry with paper towels to remove excess moisture.)
6. Return chicken to the skillet. Pour the prepared sauce over everything and toss to coat. Cook for 1 minute, stirring constantly, until the sauce thickens slightly. (Tip: if you prefer a thicker sauce, stir in the cornstarch slurry and cook for an additional 30 seconds.)
7. Remove from heat. Sprinkle with sliced green onions and sesame seeds. Serve immediately.

Remember, this dish shines because the cauliflower rice soaks up that savory-sweet sauce without getting soggy. The bell peppers add a fresh crunch that contrasts with the tender chicken. You can easily double the veggies or swap in broccoli for variety.

Chicken Teriyaki Stir-Fry with Cashews

Kick your weeknight dinner up a notch with this crunchy, savory chicken teriyaki stir-fry. It comes together in under 30 minutes with minimal fuss. Bok choy and toasted cashews add texture while the homemade sauce packs authentic flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

Teriyaki Sauce

• 1/3 cup low-sodium soy sauce
• 2 tablespoons sweet mirin
• 2 tablespoons honey or brown sugar
• 1 teaspoon freshly grated ginger
• 2 cloves garlic, minced
• 1 teaspoon rice vinegar
• optional: 1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry)

Stir-Fry

• 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons neutral vegetable oil (such as canola or grapeseed), divided
• 4 heads baby bok choy, stems and leaves separated, sliced
• 1/2 cup raw cashews, toasted
• 2 green onions, sliced

Instructions

1. In a small bowl, whisk together soy sauce, mirin, honey (or brown sugar), ginger, garlic, and rice vinegar until dissolved. Set teriyaki sauce aside.
2. Pat chicken pieces dry; season with salt and pepper. Heat 1 tablespoon oil in a wok or large skillet over high heat until shimmering. (Tip: Avoid overcrowding—cook in batches if needed to ensure a good sear.)
3. Add half the chicken in a single layer; cook undisturbed 2 minutes until golden brown. Stir-fry 2–3 minutes until cooked through (internal temp 165°F). Transfer to a plate. Repeat with remaining chicken and oil.
4. Add remaining 1 tablespoon oil to wok. Add bok choy stems and stir-fry 1 minute until crisp-tender. Add leaves and cook 30 seconds until wilted.
5. Return chicken to wok. Pour in teriyaki sauce; stir-fry 1 minute until sauce thickens slightly. (Tip: For a thicker glaze, stir in cornstarch slurry now and cook 30 seconds more.)
6. Add toasted cashews; toss to combine. Remove from heat.
7. Garnish with green onions and serve immediately over steamed rice.

Keen to brighten it up? Squeeze fresh lime juice over the top. The nutty crunch from cashews and the tender-crisp bok choy make every bite satisfying. Perfect for a speedy dinner.

Teriyaki Chicken and Broccoli Stir-Fry

Better than takeout, this teriyaki chicken and broccoli stir-fry hits all the right notes. Quick to prepare and packed with flavor, it's a weeknight winner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 3 cups fresh broccoli florets
• 1/3 cup low-sodium soy sauce
• 1/4 cup packed dark brown sugar
• 2 tbsp mirin (or sake)
• 3 cloves fresh garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch
• 2 tbsp high-heat vegetable oil (like peanut or avocado)
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• 2 green onions, sliced

Instructions

1. In a small bowl, whisk together soy sauce, brown sugar, mirin, garlic, ginger, and cornstarch until smooth. Set aside.
2. Pat chicken pieces dry with paper towels. Season lightly with a pinch of salt (optional).
3. Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until shimmering.
4. Add chicken in a single layer (work in batches if needed). Cook without moving for 2 minutes, then stir-fry until golden brown and cooked through, about 4–5 minutes total. Transfer to a plate.
5. Add remaining 1 tablespoon vegetable oil and broccoli florets. Stir-fry for 1 minute, then add 2 tablespoons water. Cover immediately and steam for 1 minute until bright green and crisp-tender.
6. Return chicken to the wok. Pour the sauce over everything. Stir-fry vigorously for 30–60 seconds until sauce thickens and coats the chicken and broccoli. (Tip: Sauce thickens quickly; keep stirring.)
7. Remove from heat. Drizzle with sesame oil, toss to combine. Garnish with sesame seeds and green onions. (Tip: For extra crunch, toast sesame seeds in a dry pan before using.)

Result? Tender chicken, crisp-tender broccoli, and a glossy, savory-sweet sauce that clings perfectly. Serve over steamed jasmine rice for a complete meal that rivals any takeout joint.

Chicken Teriyaki Stir-Fry with Eggplant

Unexpectedly quick, this chicken teriyaki stir-fry brings together tender chicken, silky eggplant, and crisp zucchini in a savory-sweet glaze. Perfect for busy weeknights, it delivers big flavor in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Teriyaki Sauce

• 1/3 cup low-sodium soy sauce
• 1/4 cup mirin
• 2 tablespoons sake
• 2 tablespoons dark brown sugar
• 2 cloves garlic, finely minced
• 1 teaspoon freshly grated ginger

For the Stir-Fry

• 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1 medium firm eggplant (about 12 oz), cut into 1-inch cubes
• 1 medium fresh zucchini, cut into half-moons
• 2 tablespoons toasted sesame oil
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 1 tablespoon white sesame seeds

Instructions

1. In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, garlic, and ginger until sugar dissolves. Set aside.
2. Pat chicken pieces dry with paper towels. Season lightly with salt and pepper.
3. Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add chicken in a single layer. Cook without stirring for 2 minutes, then stir-fry until golden and cooked through, about 4 minutes total. Transfer to a plate.
4. Add toasted sesame oil to the wok. Add eggplant cubes and stir-fry for 3 minutes until edges soften. Tip: Keep the heat high to avoid soggy eggplant.
5. Add zucchini and stir-fry 2 minutes until crisp-tender. Tip: Don't overcook zucchini—it should retain a slight crunch.
6. Return chicken to the wok. Pour teriyaki sauce over everything. Toss vigorously until sauce thickens and coats all ingredients, about 1 minute. Tip: The sauce will thicken quickly; remove from heat once glossy.
7. Garnish with green onions and sesame seeds. Serve immediately over steamed rice or noodles.

Make this dish your weeknight hero. The chicken stays juicy, eggplant turns velvety, and zucchini offers a fresh crunch, all bound by a sticky, sweet-salty glaze. Serve with steamed rice and a side of pickled ginger for an extra punch.

Chicken Teriyaki Stir-Fry with Bell Peppers and Onions

Dinner doesn't get much faster than this chicken teriyaki stir-fry. It's a colorful weeknight hero with tender chicken, crisp bell peppers, and sweet onions all glazed in a savory-sweet sauce. Ready in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Sauce

• 1/3 cup low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 2 cloves garlic, finely minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch
• 1/4 cup water

For the Stir-Fry

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon finely ground black pepper
• 2 tablespoons vegetable oil, divided
• 1 large red bell pepper, sliced into thin strips
• 1 large yellow bell pepper, sliced into thin strips
• 1 medium yellow onion, halved and sliced
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds, toasted (for garnish)

Instructions

1. In a small bowl, whisk together all sauce ingredients: soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and water. Set aside.
2. Pat chicken cubes dry with paper towels, then season evenly with salt and pepper. (Tip: drying the chicken ensures better browning.)
3. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering. Add chicken in a single layer—do not overcrowd. Cook without stirring for 3 minutes to sear, then toss and cook another 2–3 minutes until golden and cooked through. Transfer chicken to a plate.
4. Add remaining 1 tablespoon oil to the same pan. Toss in bell peppers and onion slices; stir-fry over high heat for 3–4 minutes until crisp-tender and slightly charred on edges. (Tip: keep veggies moving for even cooking.)
5. Return chicken to the pan. Pour the sauce over everything and toss quickly to coat. (Tip: the sauce will thicken rapidly once heated—have your serving dish ready.)
6. Cook, stirring constantly, for 1 minute until sauce is glossy and clings to chicken and vegetables.Remove from heat immediately to avoid overcooking.
7. Garnish with sliced green onions and toasted sesame seeds. Serve hot over steamed rice or noodles.

Over fluffy white rice or noodles, this stir-fry is a complete meal. The glossy teriyaki glaze coats every bite, and the mix of tender chicken and crunchy veggies is pure satisfaction. Or, for a low-carb twist, spoon it over cauliflower rice.

Gluten-Free Chicken Teriyaki Stir-Fry

This gluten-free chicken teriyaki stir-fry skips the soy sauce and uses tamari for a rich, savory depth. It's packed with crisp-tender veggies and a glossy, slightly sweet sauce that clings to every bite. Ready in under 30 minutes, it's a weeknight win.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Sauce

• 1/3 cup low-sodium tamari
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons finely grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water

For the Stir-Fry

• 1.25 pounds boneless skinless chicken breasts, sliced into thin strips
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon finely ground black pepper
• 2 tablespoons avocado oil, divided
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 2 medium carrots, julienned
• 3 green onions, sliced diagonally
• 1 tablespoon toasted sesame seeds for garnish

Instructions

1. In a small bowl, whisk together tamari, honey, rice vinegar, toasted sesame oil, ginger, and garlic. Set aside.
2. In another small bowl, stir cornstarch with 2 tablespoons cold water until smooth. Set slurry aside.
3. Season chicken strips with salt and pepper.
4. Heat 1 tablespoon avocado oil in a large wok or skillet over medium-high heat until shimmering.
5. Add chicken in a single layer (work in batches if needed) and cook without stirring for 2 minutes until golden. Flip and cook 1 more minute. Transfer to a plate.
6. Add remaining 1 tablespoon avocado oil to the same pan. Add broccoli, bell pepper, and carrots. Stir-fry for 3-4 minutes until crisp-tender.
7. Return chicken to the pan. Pour the sauce over everything. Stir-fry for 1 minute.
8. Re-whisk the cornstarch slurry, then pour it into the pan. Toss continuously for 30 seconds until the sauce thickens and coats the ingredients.
9. Remove from heat. Garnish with green onions and sesame seeds. Serve immediately over steamed rice or cauliflower rice.

Crisp veggies and tender chicken are bathed in a glossy, sweet-savory sauce that's just thick enough to cling. For a low-carb twist, pile it over cauliflower rice or stuff into lettuce cups. Leftovers are great cold straight from the fridge.

Chicken Teriyaki Stir-Fry with Mango

Zipping through a weeknight dinner? This chicken teriyaki stir-fry with mango brings a tropical twist to your table. It's sweet, savory, and ready in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Stir-Fry

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 1 ripe but firm mango, peeled and cut into thin strips
• 6 oz fresh snow peas, trimmed
• 1 red bell pepper, thinly sliced
• 2 tbsp vegetable oil, divided
• 2 green onions, sliced for garnish
• Sesame seeds for garnish

Teriyaki Sauce

• 1/4 cup low-sodium soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger. In a separate cup, dissolve cornstarch in water; set aside.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add chicken pieces in a single layer; cook without stirring for 2 minutes. Then stir-fry for 3–4 minutes until golden and cooked through. Tip: Uniform chicken pieces ensure even cooking. Transfer chicken to a plate.
3. Add remaining 1 tbsp oil to the wok. Add snow peas and bell pepper; stir-fry for 1 minute until bright and crisp-tender. Tip: Keep the heat high to maintain crunch.
4. Return chicken to the wok. Add mango strips and pour in the sauce mixture. Stir-fry for 30 seconds until mango softens slightly.
5. Re-whisk the cornstarch slurry and pour it into the wok. Toss everything together; cook for 30 seconds until the sauce thickens and glazes the stir-fry. Tip: The sauce should coat the back of a spoon—adjust with a splash of water if too thick.
6. Remove from heat. Garnish with sliced green onions and a sprinkle of sesame seeds.

Vibrant mango chunks add juicy bursts against the savory teriyaki. Serve over steamed jasmine rice for a complete meal that feels like a vacation.

One-Pan Chicken Teriyaki Stir-Fry

Ditch the takeout and make this one-pan chicken teriyaki stir-fry. It’s a complete meal with rice, veggies, and juicy chicken in a savory-sweet sauce. Ready in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup low-sodium soy sauce
• 3 tbsp honey
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 green onions, sliced
• 1 tbsp sesame seeds for garnish
• 2 cups cooked white rice (for serving)

Instructions

1. In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, toasted sesame oil, rice vinegar, and cornstarch until smooth. Set aside — this is your teriyaki sauce.
2. Heat a large skillet over medium-high heat and add vegetable oil. Pat the chicken pieces dry with paper towels for a better sear, then add them in a single layer. Cook without moving for 3 minutes until golden brown, then stir and cook another 2-3 minutes until cooked through. Transfer to a plate.
3. In the same skillet, add broccoli florets, red bell pepper slices, and julienned carrot. Stir-fry for 4 minutes until crisp-tender. If the pan looks dry, add a tablespoon of water to create steam and finish cooking.
4. Return the chicken to the skillet. Pour the teriyaki sauce over everything and stir-fry for 1-2 minutes until the sauce thickens and coats the ingredients.
5. Serve immediately over cooked white rice. Garnish with sliced green onions and sesame seeds for a pop of color and crunch.

Lift your fork and dig into layers of tender chicken, crisp veggies, and glossy teriyaki glaze. The balance of sweet and savory hits every note. For extra crunch, top with toasted sesame seeds.

Conclusion

Each of these 14 chicken teriyaki stir-fry recipes brings something unique to your weeknight dinner table. We hope you find your new family favorite! Try one tonight, then leave a comment telling us which one you loved best, and don’t forget to save this roundup on Pinterest.

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