It’s 6pm, you’re tired, and everyone’s hungry. You need a meal that is fast, healthy, and satisfying. This Teriyaki Chicken Stir-Fry is the perfect solution for those hectic back-to-school evenings.
This dish delivers juicy chicken and crisp vegetables in a sweet, sticky glaze. It tastes much better than takeout. Plus, you can have it on the table in just 30 minutes.
Why This Recipe Is a Winner
This recipe is a lifesaver for busy families. It uses simple ingredients you likely already have in your pantry. The homemade sauce is much fresher than bottled versions from the store.
It is also a great way to get kids to eat their veggies. The sweet honey and brown sugar glaze makes everything taste delicious. You will love how easy the cleanup is with just one pan.
Simple Cooking Method
Making a stir-fry is all about high heat and quick movement. You will whisk the sauce first so it is ready to go. Then, sear the chicken until it is golden and tender.
The vegetables only need a few minutes to stay bright and crisp. Even if you are a beginner, you can master this technique. Just keep things moving in the pan for the best results.
Ingredients You’ll Need
Most of these items are pantry staples or fresh produce found year-round.
- 1 lb chicken breast, cut into 1-inch cubes
- 2 tablespoons vegetable oil, divided
- 1 cup broccoli florets
- 1 red bell pepper, sliced into strips
- 1 medium carrot, julienned
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 garlic cloves, minced
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Step-by-Step Directions
- Whisk together soy sauce, water, honey, brown sugar, rice vinegar, ginger, and garlic in a small mixing bowl.
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
- Add chicken and cook until internal temperature reaches 165°F (approximately 5 to 7 minutes); remove chicken from pan and set aside.
- Add the remaining oil to the pan and stir-fry broccoli, bell peppers, and carrots for 4 minutes until tender-crisp.
- Return the cooked chicken to the pan and pour the prepared sauce over the ingredients.
- Stir in the cornstarch slurry and simmer for 1 to 2 minutes until the glaze is thickened and translucent.
- Remove from heat and garnish with sesame seeds and sliced green onions.
Best Ways to Enjoy It
Serve this warm over a bed of fluffy white rice or brown rice. You can also toss it with cooked lo mein noodles for a fun twist. For a lighter option, try serving it in large lettuce cups.
Set the table and enjoy a stress-free family dinner. It is a wonderful way to reconnect after a long day. Your family will definitely ask for seconds of this one.
Storage & Reheating
Leftovers keep beautifully in the fridge for up to four days. Store them in an airtight container to keep the chicken moist. This recipe is fantastic for your Sunday meal prep.
Reheat in a skillet over medium heat for about 5 minutes. You can also use the microwave for a quick weekday lunch. Add a splash of water if the sauce gets too thick.
Tips for Best Results
- Don’t skip whisking the sauce before you start cooking the chicken.
- Avoid overcrowding the pan so the chicken sears rather than steams.
- Use tamari instead of soy sauce for a gluten-free version.
- Cut all your vegetables before you turn on the stove to save time.
- Add a handful of snap peas in the spring for extra crunch.
- Double the sauce if you like your rice extra saucy and flavorful.
- Grate the ginger fresh for the most vibrant and zesty taste.
- Ensure the pan is very hot before adding the first tablespoon of oil.
Ways to Switch It Up
- Swap the chicken for firm tofu for a vegetarian-friendly meal.
- Use maple syrup instead of honey for a different kind of sweetness.
- Add red pepper flakes if you want a little extra heat.
- Try using frozen stir-fry veggies if you are in a major rush.
Common Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully in this recipe. They stay very juicy and have a slightly richer flavor. Just ensure they reach the safe internal temperature of 165°F.
How do I know when the sauce is thickened?
The sauce will turn from a thin liquid to a glossy glaze. It should easily coat the back of a spoon. This usually takes about 60 to 90 seconds of simmering.
Will my kids actually eat the broccoli?
Most kids love this recipe because the sauce is sweet and familiar. Cutting the broccoli into very small florets often helps picky eaters enjoy it more. The glaze makes everything much more appealing.
I hope this Teriyaki Chicken Stir-Fry makes your busy weeknights a little easier. It is a warm, satisfying meal that brings everyone to the table. Happy cooking!
— Alex
Ingredients
- 1 lb chicken breast, cut into 1-inch cubes
- 2 tablespoons vegetable oil, divided
- 1 cup broccoli florets
- 1 red bell pepper, sliced into strips
- 1 medium carrot , julienned
- 1/2 cup low -sodium soy sauce
- 1/4 cup wate r
- 2 tablespoons hone y
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 garlic cloves , minced
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- 1 tablespoon sesame seeds
- 2 green onions , sliced
Instructions
- Whisk together soy sauce, water, honey, brown sugar, rice vinegar, ginger, and garlic in a small mixing bowl.
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
- Add chicken and cook until internal temperature reaches 165°F (approximately 5 to 7 minutes); remove chicken from pan and set aside.
- Add the remaining oil to the pan and stir-fry broccoli, bell peppers, and carrots for 4 minutes until tender-crisp.
- Return the cooked chicken to the pan and pour the prepared sauce over the ingredients.
- Stir in the cornstarch slurry and simmer for 1 to 2 minutes until the glaze is thickened and translucent.
- Remove from heat and garnish with sesame seeds and sliced green onions.
