Teriyaki Chicken Stir-Fry: Your New Favorite Weeknight Dinner

Let’s be honest, isn’t it the dream to get a flavorful, healthy dinner on the table without a mountain of dishes or a huge time commitment? Some nights, you just need a meal that feels like a warm hug but doesn’t require a culinary degree to pull off. This easy Teriyaki Chicken Stir-Fry is exactly that. It’s a one-pan wonder that transforms simple ingredients into a sweet, savory, and seriously satisfying dish your whole family will ask for again and again. So good.

Why You’ll Love This

This recipe is the ultimate weeknight win. It comes together in about 30 minutes, from chopping board to dinner table, making it a perfect solution for those busy evenings. You get to control the ingredients, so it’s a much healthier option than takeout, but it delivers all that incredible flavor you crave. Plus, it’s incredibly versatile. Not a fan of broccoli? Swap it for snap peas. Got some extra bell peppers in the fridge? Toss ’em in! It’s a forgiving, flexible recipe that encourages you to cook with what you have, making it a fantastic, cheap dinner for a family.

Ingredients You’ll Need

• 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces: The quick-cooking protein star of our show.
• 2 tbsp avocado or vegetable oil, divided: For getting a nice sear on the chicken and veggies.
• 4 cups mixed stir-fry vegetables (like broccoli florets, sliced bell peppers, and carrots): Packed with color, crunch, and nutrients.
• 3 cloves garlic, minced: For that essential aromatic punch.
• 1 tbsp fresh ginger, grated: Adds a bright, zesty warmth.
• ½ cup low-sodium soy sauce or tamari: The salty, umami base of our sauce.
• ⅓ cup water: Helps create the perfect saucy consistency.
• 3 tbsp honey: Our natural sweetener that balances the salty soy.
• 1 tbsp rice vinegar: Adds a subtle tang to brighten everything up.
• 2 tsp cornstarch: The key to thickening the sauce so it beautifully coats every ingredient.
• Sesame seeds and sliced green onions: For a fresh, finishing garnish.

Let’s Get Cooking Step by Step

1. First, make your teriyaki sauce. In a small bowl, whisk together the soy sauce, water, honey, rice vinegar, and cornstarch until the cornstarch is completely dissolved. Set this aside for now.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Let them cook undisturbed for 2-3 minutes to get a golden sear, then stir and cook for another 4-5 minutes until cooked through. Transfer the chicken to a clean plate.
3. Reduce the heat to medium and add the remaining 1 tablespoon of oil to the same skillet. Toss in your garlic and ginger and cook for just 30 seconds until fragrant—be careful not to let it burn!
4. Add all your chopped vegetables to the skillet. Stir-fry them for about 5-7 minutes. You want them to be tender-crisp, still having a little bite to them.
5. Give your reserved teriyaki sauce another quick whisk (the cornstarch may have settled) and pour it into the skillet with the vegetables. Bring the mixture to a simmer, stirring constantly. You’ll see the sauce start to thicken and become glossy within 1-2 minutes.
6. Return the cooked chicken to the skillet and toss everything together until it’s evenly coated in that glorious, shiny sauce. Let it heat through for another minute.
7. Take the skillet off the heat. Garnish your beautiful stir-fry with a sprinkle of sesame seeds and green onions. Serve immediately over steamed rice or noodles for the easiest of easy healthy dinners.

Teriyaki Chicken Preparation Tips

• For the most tender chicken, pat the pieces completely dry with a paper towel before cooking. This helps them sear instead of steam.
• Don’t crowd the pan! Cook the chicken in two batches if your skillet is small. Overcrowding leads to steamed, gray chicken instead of beautifully browned pieces.
• Have all your ingredients chopped and your sauce mixed before you even turn on the stove. Stir-frying moves fast, and having everything ready to go (this is called your *mise en place*) is the real secret to success.
• Cut your harder veggies, like carrots, smaller than softer ones, like bell peppers, so everything finishes cooking at the same time.
• Honestly, if you’re short on time, a bag of frozen stir-fry vegetable mix works beautifully here. No shame in that game!
• And taste your sauce before you add it! Want it sweeter? Add a touch more honey. Want more tang? A little extra rice vinegar. Make it yours.

Serving Suggestions & Pairings

This teriyaki chicken stir-fry is a complete meal all on its own when served over a bed of fluffy white or brown rice. For a lower-carb option, try it with cauliflower rice—it soaks up the sauce just as well. A side of simple steamed edamame (just sprinkle with a little sea salt) or a light, crunchy Asian-inspired cucumber salad makes for a perfect, refreshing complement. And if you’re looking to turn this into one of your go-to pasta dinner recipes, toss it all with soba noodles or udon noodles instead of rice. So, so good.

Variations & Substitutions

• Protein Swap: Chicken thighs work great for more flavor and moisture. For a vegetarian twist, use cubed extra-firm tofu or tempeh. Just press the tofu well first to get a good sear.
• Veggie Variations: Use whatever crisp veggies you love or have on hand! Snap peas, mushrooms, water chestnuts, baby corn, or zucchini are all fantastic additions.
• Sauce Twists: For a little kick, add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce. For a fruitier note, swap the honey for orange juice concentrate.
• Gluten-Free: Ensure you use tamari instead of soy sauce and that your other ingredients are certified gluten-free.

Storage & Reheating

Let any leftover stir-fry cool completely before storing. It will keep in an airtight container in the refrigerator for 3-4 days. To reheat, the stovetop is your best bet for reviving those crisp-tender veggies. Warm it in a skillet over medium heat with a tiny splash of water to loosen the sauce. You can also use the microwave, but the vegetables will soften considerably. I don’t recommend freezing this dish, as the vegetables will become very mushy upon thawing.

Frequently Asked Questions

• Can I make this teriyaki chicken stir-fry ahead of time? Absolutely! You can mix the sauce and chop the vegetables a day in advance. Store them separately in the fridge. When you’re ready, the cooking process will be super speedy, making it one of the easiest weeknight dinners.
• My sauce didn’t thicken. What happened? The cornstarch needs to come to a simmer to activate its thickening power. If your sauce is still thin, try mixing another teaspoon of cornstarch with a tablespoon of cold water and stirring it into the simmering sauce.
• Is this a healthy dinner idea? Yes! It’s packed with lean protein and vegetables, and you control the sodium and sugar levels. Using low-sodium soy sauce and natural sweeteners like honey makes it a balanced, easy healthy dinner option.
• What other easy meals can I make with these ingredients? The teriyaki sauce is a superstar. You can use it as a marinade for grilled chicken, a glaze for salmon, or a dressing for a grain bowl. It’s incredibly versatile!