Teriyaki Stir Fry with Chicken and Veggies
This post may contain affiliate links. Please read our disclosure policy.
If you are craving restaurant-quality teriyaki but don’t want to leave the comfort of home, this chicken and veggie teriyaki stir-fry is the next best thing. Scratch that… It’s even better! The colorful veggies, tender chicken, and delicious homemade teriyaki sauce come together in only 30 minutes to make a perfect weeknight meal.
Who doesn’t love stir-fry recipes for their speed and convenience? Plus, they can be made with lots of veggies and tossed together with a super tasty sauce, and served over whole grains. What’s not to love? Make sure to check out my chicken and veggie stir-fry, too!
I love that you can use almost any combination of vegetables in this stir-fry. I’ve chosen a blend of broccoli, bell pepper, and snap peas today. But don’t let that stop you from adding the vegetables you happen to have on hand. It works just as well with other veggies like zucchini, finely sliced carrots, or even asparagus tips.
Before I get into the details of how to make this chicken teriyaki stir-fry, let’s talk about how amazing this sauce is. The combination of sweet and acidic pineapple juice, paired with mirin, brown sugar, soy sauce, garlic, and ginger, is utterly irresistible! I cannot wait to hear what you think of it.
Key ingredients in teriyaki stir fry
- Pineapple juice: I use pineapple juice as the “base” of the sauce. Since you’ll only need ½ cup for the recipe, I recommend buying it in small cans.
- Soy sauce: You can use regular soy sauce, low-sodium soy sauce, or wheat-free tamari.
- Mirin: This is a mild Japanese rice wine and a traditional ingredient in teriyaki sauce. It adds a sweet and mellow flavor to the sauce. You can find it in the Asian section of supermarkets. If you cannot find it, you can substitute Marsala or half the amount of seasoned rice vinegar.
- Brown sugar or maple syrup: Teriyaki sauce is on the sweet side. Use either brown sugar or maple syrup, depending on your preference.
- Chicken breast: My family loves chicken breast; we eat it weekly marinated in the best chicken marinade. However, you can also use chicken thighs.
- Veggies: I love a mix of snap peas, broccoli, and bell peppers. If you love other vegetables in stir-fries or have some in the fridge that need to be used, feel free to add them.
Step-by-Step Instructions
- Start by stirring the teriyaki sauce ingredients in one bowl and the cornstarch slurry ingredients in another bowl.
- Next, stir-fry the chicken until lightly brown and cooked through, then remove it from the pan.
- You’ll cook the veggies next until the snap peas and broccoli are bright green.
- Then stir in the teriyaki sauce and pop the lid on to steam the veggies for 2 minutes.
- Thicken the sauce by pouring the cornstarch slurry over the stir-fry and stirring it for a minute or two.
- Finally, sprinkle chopped scallions (green onions) and sesame seeds on top of your teriyaki stir-fry and dig in!
Store and reheat
Store: Leftovers will keep in a covered container in your fridge for up to 4 days.
Reheat: Warm leftovers in the microwave on high power for about 2 minutes per serving, or until they are steaming hot. You can also reheat the stir-fry in a small saucepan or skillet on the stovetop over medium-low heat. You may need to add a couple of tablespoons of water, broth, or pineapple juice to thin the sauce.
Thanks so much for reading. If you make this recipe, please come back and let me know by leaving a star rating and review. Happy Cooking! ~Katie
Teriyaki Stir-Fry Recipe
Ingredients
- ½ cup pineapple juice
- ¼ cup soy sauce
- 3 tablespoons mirin
- 3 tablespoons brown sugar or maple syrup
- ¼ teaspoon red pepper flake
- 2 tablespoons water
- 4 teaspoons cornstarch
- 3 tablespoons avocado oil or neutral cooking oil (divided)
- 1 pound chicken breast (cut into cubes)
- 3 cups snap peas (strings removed)
- 2 cups broccoli florets
- 1 red bell pepper (cut into strips)
- 2 cloves garlic (finely chopped)
- 2 tablespoons minced fresh ginger
- Sliced scallions and sesame seeds for garnish (optional)
Instructions
- To make the teriyaki sauce, add the pineapple juice, soy sauce, mirin, brown sugar, and red pepper flake to a small bowl. Stir the water and cornstarch in another small dish to make the cornstarch slurry.½ cup pineapple juice, ¼ cup soy sauce, 3 tablespoons mirin, 3 tablespoons brown sugar or maple syrup, ¼ teaspoon red pepper flake, 2 tablespoons water, 4 teaspoons cornstarch
- Heat 2 tablespoons of the oil in a large skillet over high heat. Add the chicken in one layer and allow them to cook undisturbed until browned on the bottom, 2 to 3 minutes. Turn then over and then cook, stirring every minute or two, until it is cooked through, 5 to 6 minutes. Remove the chicken from the skillet with a slotted spoon or spatula and keep warm on a plate covered with aluminum foil.1 pound chicken breast
- Add the remaining 1 tablespoon of oil to the skillet. Add the snap peas, broccoli, and pepper and stir-fry for 3 minutes, or until the snap peas and broccoli are bright green and take on brown color in spots. Stir in the garlic and ginger and stir fry until fragrant, 30 seconds to 1 minute.3 cups snap peas, 2 cups broccoli florets, 1 red bell pepper, 2 cloves garlic, 2 tablespoons minced fresh ginger
- Stir the teriyaki sauce then add it to the stir-fry and stir to coat the vegetables. Cover the skillet and steam for two minutes.
- Uncover the skillet. Stir the cornstarch slurry then drizzle it over the stir fry while stirring constantly. Add the chicken to the skillet and any accumulated juices from the plate. Cook stirring until the sauce is thickened and coating the stirfry, 2-3 minutes. Serve hot with scallions and sesame seeds on top.Sliced scallions and sesame seeds for garnish
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
