Teriyaki Chicken Stir Fry
As much as I don’t want to consider myself picky (can we call me particular instead?), the truth is, I demand a lot from my dinners, especially the ones I cook on weeknights. My ideal dinner needs to be healthy, reasonably easy to make, minimize dishes, AND taste indisputably delicious. Too much to ask? I don’t think so, and neither does this healthy Teriyaki Chicken Stir Fry!
A lightened-up version of the Japanese teriyaki chicken stir fry that was my high school takeout love—and let’s be honest, my post-high-school takeout love, because who doesn’t love juicy chicken and vegetables bathed in sweet and sticky teriyaki sauce?—this one-pan dinner is one of those magical meals that manages to:
- Please every member of your household, even the picky ones.
- Include every food group.
- Be quick and easy to make.
- Use ingredients you already have in your pantry.
- Taste fab leftover. (If you have leftovers anyway!)
In fact, I believe so strongly in the universal appeal of teriyaki chicken that I’ve come up with multiple cooking methods for it.
And now today, we complete Team Teriyaki Chicken with this simple, sublime ginger Teriyaki Chicken Stir Fry. It cooks on your stovetop in minutes, no extra appliances required.
How to Make the Best Healthy Chicken Teriyaki Stir Fry
The secret to making healthy Chicken Teriyaki Stir Fry tasty: it starts with the sauce.
The best teriyaki sauce is the one that you make yourself.
Forget using store-bought bottled sauce. Homemade teriyaki sauce is super simple. It tastes better than store-bought sauce because it is fresh.
Further, making your own teriyaki sauce from scratch allows you to make the chicken teriyaki healthy. Since you are in control of the ingredients, you can avoid the excess refined sugars, sodium, and preservatives found in most store-bought sauces.
It’s easy too! You can find all the ingredients you need to make this recipe right in your pantry or with a quick trip to your neighborhood grocery store, no specialty ingredients required.
Ingredients to Make Healthy Teriyaki Chicken Stir Fry
First, the easy sauce ingredients:
- Soy Sauce. I prefer low sodium. It’s better for you overall, and it keeps the stir fry from becoming too salty.
- Honey. Sweetness is part of what makes teriyaki sauce so darn addictive and gives it its signature stickiness. An authentic Japanese teriyaki chicken stir fry recipe would probably call for brown sugar, but I find honey perfect. Using honey is another way to make this chicken teriyaki more healthy too.
- Rice Vinegar. Its acidity balances the honey’s sweetness.
- Garlic + Ginger. For freshness and zing. I promise the mincing is worth it.
- Cornstarch. To thicken the teriyaki sauce so that it coats every morsel of chicken and veggies in glossy goodness.
- Red Pepper Flakes. For those who like a kick.
Once you have your sauce, you’ll need just a few more basic items:
- Chicken. I opted for diced chicken breasts (we always have a few in our freezer), but you can certainly make teriyaki chicken thighs if that is your preference. Wanting to switch it up? Use this same sauce recipe to make teriyaki stir fry beef or pork. I also have a vegetarian option in the recipe notes.
- Vegetables. Anything that is in season, your refrigerator, or that your family loves is a great choice for the teriyaki stir fry vegetables. I opted for red bell pepper and asparagus.
- Green Onion. To add a bit of bite.
- Water Chestnuts. CRUNCH baby! These are easy to find in a can, and they make stir fry taste like it came from a restaurant. I’m hooked!
- Sesame Seeds. Totally optional but super tasty.
Teriyaki Chicken Stir Fry Cooking Tips
Once you start cooking, stir fry recipes like this one move FAST.
- Be sure you read the recipe all the way through so you know which steps come in quick succession.
- Take time to prep and measure everything ahead of time, including the sauce. You’ll thank yourself, you really will.
What to Eat with Teriyaki Chicken
One of a stir fry’s best qualities is that it is inherently a one-pan meal (thank you built-in protein and vegetables).
To serve this Teriyaki Chicken Stir Fry, you have a few options:
- Rice. Our go-to. I like brown rice, because it is whole grain and thus higher in fiber, nutrients, and protein than white rice.
- Cauliflower Rice. For those in need more a more low-carb option. (A blend of cauliflower rice and brown rice is great too).
- Noodles. A fun twist! To make Teriyaki Chicken with noodles, while the chicken and vegetables sauté, cook soba noodles on the side (these are whole grain!) or rice noodles. You can also use whole wheat spaghetti noodles (no offense, Italy, but these are great in stir fry). Toss the cooked noodles with the chicken and vegetables at the very end.
How to Store Teriyaki Chicken Stir Fry
Stir fry is storage friendly. You can freeze stir fry or refrigerate it.
- How to Refrigerate Stir Fry: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- How to Freeze Stir Fry: Let cool completely, then transfer to an airtight container (I like to press a sheet of plastic over the top to deter freezer burn). Place in the freezer for up to 3 months. Let thaw overnight in the refrigerator. You can store the stir fry and rice separately or mix them together before freezing.
- How to Reheat: Rewarm gently in the microwave or on the stovetop, with a splash of water or chicken broth to thin the sauce as needed.
Do you love Teriyaki Chicken Stir Fry as much as we do? Please comment below and let me know, especially if you try this recipe! I always love hearing from you♥
Teriyaki Chicken Stir Fry
For the Stir Fry:
- 1 tablespoon extra-virgin olive oil — divided
- 1 1/4 pounds boneless, skinless chicken breasts — cut into bite-size pieces
- 1 red bell pepper — cut into strips
- 3 cups chopped mixed vegetables of choice — such as asparagus, broccoli, or snap peas
- 1 (8-ounce) can sliced water chestnuts — drained
- 2 medium green onions — finely chopped, divided
- 1 tablespoon sesame seeds — optional
- Low-sodium soy sauce — for serving
- Prepared brown rice, quinoa, noodles, or cauliflower rice — for serving
For the Sauce:
- 1/2 cup water
- 1/3 cup low-sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4–1/2 teaspoon red pepper flakes
- 1 tablespoon cornstarch — mix with 2 tablespoons water to create a slurry
First prepare the sauce: In a small pot, place the water, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Heat over medium high, stirring until smoothly combined. Bring to a boil. Add the cornstarch slurry. Whisk constantly until the sauce is thickened, about 1 to 2 minutes or until sauce has thickened.
In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the chicken and a few dashes of soy sauce. Cook until the chicken is golden on all sides and fully cooked through, about 4 to 6 minutes. With a large spoon, remove to a plate and set aside.
- Heat the remaining 1/2 tablespoon oil. Add the bell pepper and asparagus. Cook for 3 to 4 minutes, or until softened and lightly browned.
When the vegetables are ready, add the water chestnuts and return the chicken to the pan. Pour in the sauce and toss to coat. Let simmer 1 to 2 minutes to warm the chicken through. Stir in about half of the green onions. Sprinkle the sesame seeds and remaining green onions over the top. Serve warm, with additional red pepper flakes and/or soy sauce as desired.
- To make gluten free: Use gluten-free tamari in place of the soy sauce.
- To make vegetarian: Swap a can of rinsed, drained low-sodium chickpeas for the chicken or use diced extra-firm tofu.
- To store: Refrigerate leftovers for up to 4 days or freeze for up to 3 months (let thaw overnight in the refrigerator). Reheat gently on the stovetop or in the microwave with a splash of water or chicken stock/broth to thin the sauce a bit as needed.
Nutrition InformationAmount per serving (1 of 4) — Calories: 339, Fat: 9g, Saturated Fat: 1g, Cholesterol: 91mg, Sodium: 905mg, Potassium: 932mg, Carbohydrates: 32g, Fiber: 4g, Sugar: 17g, Protein: 35g, Vitamin A: 1400%, Vitamin C: 102.5%, Calcium: 69%, Iron: 2.5%
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