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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!

Easy, Healthy Teriyaki Chicken Stir Fry with Vegetables

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:

  • Just like with my Healthy Orange Chicken, it pleases every member of your household, even the picky ones.
  • Include every food group (veggies and protein also in Chicken and Broccoli Stir Fry).
  • 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.

This Slow Cooker Teriyaki Chicken was the original. Its popularity then inspired this Instant Pot Teriyaki Chicken and this Teriyaki Chicken Casserole. (I even snuck the delicious sauce onto fish for this Teriyaki Salmon recipe.)

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.

Healthy Teriyaki Chicken Stir Fry in a skillet with vegetables

A Brief History of Teriyaki Chicken

While the word “teriyaki” refers to a form of Japanese cooking where meat is grilled or broiled, teriyaki sauce is actually considered to be a product of America. It is believed that when Japanese immigrants settled in Hawaii, they developed a marinade by combining local ingredients (like pineapple juice) with soy sauce. Over many years (and many home and restaurant adaptations) the teriyaki sauce we know today was born.

This tasty recipe is my adaptation based on healthy ingredients. I wanted the dish to be quick, easy, and use simple, everyday ingredients you can find at any grocery store.

How to Make the Best Healthy Chicken Teriyaki Stir Fry

The secret to making healthy chicken teriyaki 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 a teriyaki chicken recipe using bottled sauce because it’s freshly made.

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.

How to Make Healthy Teriyaki Chicken Stir Fry

So, what does chicken teriyaki taste like? Well, if you love the idea of a sticky, sweet-yet-savory sauce coating tender pieces of chicken and vegetables, then you’re going to relish each and every bite!

The Easy Sauce Ingredients

  • Soy Sauce. I prefer low-sodium soy sauce. 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 stir fry more healthy too (like I do in stovetop Teriyaki Chicken and this General Tso Chicken).
  • 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.
Easy and healthy Teriyaki Chicken Stir Fry in a skillet with vegetables

Once you have your sauce prepared, what do you put in chicken stir fry? Here are a few of my favorite basic ingredients!

The Stir Fry Ingredients

  • Chicken. I opted to make diced teriyaki chicken breasts (we always have a few chicken breasts 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 below.
  • 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.

The Directions

  1. To prepare the sauce, add water, honey, rice vinegar, and spices to a small pot. Place over medium-high heat, and stir until combined. Once it boils, add your cornstarch slurry, and whisk constantly until sauce thickens. Easy! Who needs a bottle?
  2. Grab a large, deep sauté pan (or wok), and heat the oil over medium-high heat. Once the oil is hot (but not smoking), add in your chicken and a dash or two of soy sauce. Once cooked through and golden on all sides, remove to a plate and set aside.
  3. Heat the remaining oil, and add your veggies. Cook until softened and lightly browned.
  4. Once your vegetables are done, add the water chestnuts and return the chicken to the pan. Pour in your prepared sauce and toss until coated. Simmer until chicken is warmed through, then stir in green onions. Sprinkle sesame seeds and remaining green onions on top, and serve warm. Adjust seasonings as you like, then enjoy each sweet and sticky bite!

Tips for the Best Chicken Stir Fry

Once you start cooking, stir fry recipes like this one (and my similarly quick and easy Zucchini Stir Fry) 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 later (really, you will).
A blue plate of easy and healthy Teriyaki Chicken Stir Fry with rice

What to Serve 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).

If you want to serve a side dish with this recipe, here are a few options of what goes with stir fry chicken:

  • Rice. Our go-to. I like teriyaki chicken with brown rice, because it is whole grain and thus higher in fiber, nutrients, and protein than white rice. (This Egg Roll in a Bowl recipe also uses rice.)
  • Fried Rice. For added veggies, try serving this dish with a hearty serving of Homemade Fried Rice or Healthy Fried Rice.
  • Cauliflower Rice. For those in need of a more low-carb option. (A blend of cauliflower rice and brown rice is great too).
  • Noodles. A fun twist! To make teriyaki chicken stir fry with noodles, cook soba (whole grain!) or rice noodles on the side while the chicken and vegetables are sautéing. 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.
  • Salad. This Asian-inspired/Midwest potluck favorite Ramen Salad would add a nice crunch and freshness as a side dish.
Healthy and easy Teriyaki Chicken Stir Fry with homemade sauce

Storing, Freezing, and Reheating Teriyaki Chicken

Thankfully, this teriyaki chicken stir fry recipe is incredibly storage friendly, so you can freeze or refrigerate as needed.

  • To Store. Store cooked leftovers in an airtight storage container in the refrigerator for up to 4 days.
  • To Freeze. Let cooked teriyaki chicken cool completely, then transfer to an airtight freezer-safe 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 before reheating.
    • You can store the stir fry and rice separately or mix them together before freezing.
  • To Reheat. Rewarm gently in the microwave or on the stovetop over low heat, with a splash of water or chicken broth to thin the sauce as needed.

Recipe Adaptations

  • 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. For inspiration, check out my General Tso’s Chickpeas, Tofu Stir Fry, and this perfect method for Crispy Tofu.
  • Wok. You don’t need a wok to make great-tasting teriyaki chicken stir fry—a large, deep nonstick pan will do the trick—but if you plan to cook stir fry often, it’s a handy investment. I have owned this one for going on 10 years, and I’m still super happy with it. This is a very similar wok, just without the lid so it’s less expensive.
  • Small Whisk. This is the best whisk (I own two)! It’s smaller than most whisks, which makes it ideal for stirring ingredients without splashing.

Do you love teriyaki chicken 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

4.90 from 58 votes
This easy, healthy teriyaki chicken stir fry with vegetables is made in a flash and uses everyday ingredients. Same rich flavors as take out!

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

Servings: 4 servings


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, add 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: Store cooked leftovers in an airtight storage container in the refrigerator for up to 4 days.
  • TO REHEAT: Rewarm gently in the microwave or on the stovetop over low heat, with a splash of water or chicken broth to thin the sauce as needed.
  • TO FREEZE: Let cooked teriyaki chicken cool completely, then transfer to an airtight freezer-safe 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 before reheating.
  • You can store the stir fry and rice separately or mix them together before freezing.


Serving: 1of 4 (without rice)Calories: 335kcalCarbohydrates: 31gProtein: 35gFat: 8gSaturated Fat: 1gCholesterol: 91mgPotassium: 921mgFiber: 5gSugar: 18gVitamin A: 1794IUVitamin C: 48mgCalcium: 62mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Made this tonight and it was really great. My picky husband even loved it- said it was a top ten meal! 
    Thanks!5 stars

  2. Hello, Erin. Thank you for giving us your wonderful recipes. I’m glad I use your recipes to cook to my family. And guess what? They love it so much! Here’s a good book I found online – I hope this book can help other to cook healthy meal and at the same time lead their healthy life!5 stars

  3.  I love this recipe, but I’m on the South Beach diet so I cannot use honey I’m still in phase 1, which sucks because I love this recipe. Do you have any suggestions for me?5 stars

    1. Hi Bridgette! I have not tried this recipe without honey, and I’m afraid that omitting it would affect the flavor and texture of the sauce. I apologize, as I know that’s not the answer you were hoping for. Until you can have honey again, you could try one of these other delicious Asian recipes that don’t use honey: Asian Lettuce Wraps, Egg Roll in a Bowl, or Pineapple Chicken.

  4. This recipe was amazing. I used broccoli onion red pepper and water chestnuts. My husband loved it. We had no leftovers :)5 stars

  5. This recipe always makes me wish I skipped chipotle/the drive through on the way home more often. It’s so yummy and it feels so wholesome in the middle of a crazy busy work week. It’s a delicious way to trick yourself in to eating your veggies :)5 stars

    1. I’m so happy to hear that you enjoy this recipe, Allie! Thank you for taking the time to share this kind review!

    1. I’m so happy to hear that this was a hit, Mary! Thank you for taking the time to share this kind review!

  6. I am going to make this recipe today. I am already sure it will be great. I have bell pepper and broccoli as vegetables. Thank you for sharing! ♡5 stars

      1. I made it! It was exactly as lovely as I thought it would be. My boyfriend liked it too. I added the recipe to my collection of yummy things I discover online :) and we are totally making this again!5 stars

  7. I loved this sauce!!!! The ginger made it the best I have made. I used poached chicken, snap peas, mushrooms, carrots, broccoli, leeks and green pepper. Thank you I will make this again!5 stars

  8. This was phenomenal, we thoroughly enjoyed it. It was a hit with my 22 yr old health-nut son, as well as my super-picky, anti-vegetable, 14 yr old daughter who doesn’t usually like any food that is “healthy” or good for you, lol. We all had to have seconds. It was easy to make, and I had everything needed already on hand. I made a double-batch, and I am so happy that I did! I used 2.5 lbs of chicken tenderloins cut into thin strips, a bag of frozen asian-style stir-fry veggies, 1 red and 1 green bell pepper, a bunch of green onions, and a medium vidalia onion. Doubled and prepared the sauce as written, except I used blue agave nectar in place of the honey. I boiled stir-fry noodles until just al-dente, and added them to the wok when I added chicken back near the end, in step 4. I just printed this recipe out so we can add it to our rotation! Thanks so much for this delicious, healthy recipe. It is very attractive on a plate, too- impressive all the way around!5 stars

    1. Hi J, I’m sorry to hear that this dish wasn’t to your tastes. I (and other readers) have enjoyed the flavors, so I really wish it would’ve been a hit for you too!

  9. This immediately became a favorite at my house! I doubled the chicken to 2.5 lbs., added 1 bunch of asparagus, 2 bell peppers, 1 head of broccoli, 1 red onion and 1 8 oz can of water chestnuts. I didn’t need to double the sauce because we prefer to drizzle it over instead of tossing it all together. My husband says he’ll never be able to eat packaged teriyaki again after having it fresh. We love that the sauce has a real bite to it! This one is sooo good and easy to modify for what you have in your house. Thank you!5 stars

  10. Loved this recipe! I added a bit more chicken and veggies to get 6 servings and served with brown rice. I’m always on the hunt for easy AND healthy dinners and this recipe accomplished both! 5 stars

  11. Delicious!   Made this tonight for my wife and myself.  While I really enjoy stir fry’s, my wife is not a huge fan.  But, this one she gave TWO thumbs up and told me not to loose the recipe.  Can’t wait to try the sauce  with beef or pork!
    Added celery, carrots, mushrooms, red pepper, onion with the water chestnuts and chicken.   Served with Cauliflower rice.    

    Thank you!   Will most definitely make again!5 stars

    1. Hi Alan! I’m sorry to hear this didn’t hit the spot for you. Next time, you can absolutely add more spices and maybe a bit of extra ginger and soy sauce so it’s more to your taste.

  12. Made this for the first time and it was delicious. Two things I found though the garlic & ginger floated on the top of the sauce (is this supposed to happen ?) I wasn’t sure about it so I ran the sauce through a sieve. Secondly found it a bit thick so won’t use as much cornstarch next time. All in all super tasty.5 stars

    1. Thank you for sharing this kind review, Karon! Did you use minced garlic and ginger and whisk the sauce until it thickened? I’m happy you still enjoyed it!

  13. This was really good! We served over brown rice. Veggies were red pepper, asparagus, zuccini. Pineapples would have made a great addition. Carrots too.5 stars

  14. This was a last minute idea for me. Thought the sauce was very good, used a little less honey. Used veggies that I had (frozen and fresh). We really enjoyed this – thank you.5 stars

  15. Thank you for this recipe, it was delish! I made it with snap peas, water chestnuts, and chicken thighs. I did not have rice vinegar so I swapped it for apple cider vinegar and it worked great. I’m glad I doubled the recipe so we have leftovers. YUM!5 stars

  16. Unbelievably good! Sauce was perfect (not too salty or overpowering). I used broccoli, peppers and sno peas (my wife’s favorite) as the asparagus selection in our supermarket was not the best. Definitely going to the front of the dinner rotation!5 stars

  17. Made this last night – EXACTLY as per the recipe. It was fantastic !! Typically the first time we make a recipe like this we would be a little disappointed by the flavour (or lack of) but this one was perfect for us. We will be making this again and my wife told me to make sure we keep this one !!5 stars

  18. Every time I make this, no matter what veggies I have on hand, it is delicious! Thank you so much for another favorite recipe!5 stars

  19. Definitely one of the best stir fry sauces I have ever made!! I always switch up the veggie and meat mixture but will ALWAYS make this sauce know matter what! Delicious! A staple in our house.5 stars

  20. Delicious!! This sauce is amazing. I now have a new stir fry sauce that I know I will be making often. For so few ingredients it’s so good. So much better than store bought. Thank you again Erin for another quick, easy and healthy recipe. You never disappoint.5 stars

  21. Absolutely DELICIOUS! Hands-down the best stir fry we’ve ever had. I doubled the sauce recipe because my boyfriend and I like extra for our noodles, and it made the perfect amount. We also used vermicelli noodles and baby bok Choy, red peppers, asparagus and snow peas for the veggies and it was a great mix!5 stars

  22. The flavor of this stir fry was magnificent! Real winner. The ONLY reason I gave it 4 stars instead of 5 is the prep time. It took me a full 45 minutes to make because of the cutting involved. Just allow yourself time to prep, pour yourself a glass of wine, put on your favorite music or podcast, and enjoy the process!4 stars

  23. I just made this recipe and my family and I loved it! I added an extra tablespoon of honey to suit my taste and it came out delicious!!! Thank you Erin, I’ve been using the store bought sauces and was looking for a good home made recipe and I found it on your website!!!5 stars

  24. My husband and mother-in-law and I loved this! I actually doubled the sauce recipe bc my family loves their sauces (lol) and added some extra garlic to the veggies (I used broccoli, snap peas, red pepper, water chestnuts and mini corn). Delicious! Def will do again!5 stars

    1. I’m so happy that you enjoyed the recipe, Alexandra! Thank you for sharing this kind review!

  25. I’m eating the stir fry right now and it’s really quite good. I will definitely make this again but I’ll cut the ginger, nearly in half next time. Thank you.4 stars

  26. Listen, stop looking for any other teriyaki chicken stir fry dish. (Actually don’t, having different recipes is great, but so is this dish!)

    I’ve never had water chestnuts, asparagus, or green onions before, but wow. What a great introduction to them.

    It’s not sweet, but it’s not bitter. It’s a very new flavour to me, but I like it. The water chestnuts add a crunch, you get the flavour from the chicken, and the peppers soften the dish. I paired it with rice so it feels fuller in your mouth and I love it.

    I absolutely adore bringing other’s recipes and dishes to life, and I’ll definitely be doing that with this dish again. I’m a great chef, cooking comes naturally to me, but recipes? Notttt so much. So, this really helps! It deserves a great review.

    I’d even say it could feed 5 people. I have a rather small stomach and don’t eat much in one go, so for me & my family, 5 plates is about how much we can evenly spread it out to with everyone getting a good portion still.

    Great recipe, thank you! XOXO

    With lots of love, a big heart, and a full stomach,

    -Utopia Osyrs5 stars

  27. Cooked this tonight for my family and we all thoroughly enjoyed it! Definitely going to be added as a permanent fixture to our rotation of meals. Thanks so much!5 stars

  28. Made this recipe for a small group and while I have made MANY variations of teriyaki sauce this one got the best reaction! Perfect thickness, perfect heat, just glorious! This will be my go to teriyaki sauce going forward. Thank you!!5 stars

  29. I made this last night and everyone raved! I think I’m going to try it with salmon, too. Thanks so much!5 stars

  30. Are you kidding me???? This was terrible and even after adjusting flavors it was barely edible. Followed recipe “exactly” and it still was horrible after adjustments. I’m discouraged about all the 5 star recipes there are in
    “recipe land” and almost “none” of them live up to expectations. Try another recipe if you’re looking.

    Good grief…..I guess anyone can post something on the Internet. Be Careful….I was not.1 star

    1. I’m sorry to hear the recipe wasn’t to your taste. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  31. It was delightful. This is a keeper. I served this over riced cauliflower. I also posted and shared your recipe on FB.5 stars

  32. So quick and easy and delicious. My 9 year old daughter gives it 5 stars. She keeps saying it’s SO good. She said it’s like her taste buds are having a dance party when she eats it. Lol. She asked if we can have it for Christmas dinner, Easter dinner, and valentines dinner (is that a thing?!) lol so I guess this will be on our regular rotation! I did add in a can of diced pineapples.5 stars

  33. I have made this in the past and it is great! Last minute thought it sounded good for dinner tonight, but the chicken breast are frozen. Can I boil the chicken breast for a bit, then dice them up to stir fry in the skillet? Any other recommendations on how to use this recipe with frozen chicken breast…I can always thaw and make tomorrow, but would like to know if frozen chicken breast will work. Thanks!5 stars

    1. Hi Shannon! So glad you enjoyed the recipe! Thank you for this kind review! While I haven’t tried using frozen chicken, you should be able to work with it. Here are my directions how how to cook frozen chicken: Tips are under the Frozen chicken section. Hope this helps!

  34. This is an outstanding recipe-better than take out-the sauce totally elevated it!
    I used different veggies, green beans, pea pods and colored peppers with jicama instead of water chestnuts. Beautiful color and great flavor! This will definitely be made again.5 stars

  35. Love this – very straightforward to make, and it’s the rare dish that everyone in my family, including picky kids, enjoys! I don’t eat chicken, but I’ve done it with tofu and veggies and it was delicious.5 stars

  36. Very tasty recipe even with regular vinegar and no onion or sesame seeds. The sauce is much better than ready made since it’s a thinner consistency without the high amount of sugar. I used 3 cups of pea pods and red pepper since that is what my family likes along with the chestnuts that give it a nice crunch. I served it over long grain brown rice. Will try this again with other in season vegetables. Thank you Erin!5 stars

  37. Love, love, love it … got to use some sort of strange “stir fry” veggies (broccoli, celery, peas, onion, red pepper, water chestnuts) that I had without going to the store. I also used some frozen pineapple juice i could use instead of water! It was soooo yummy! Great recipe, easy, quickish, and delicious … except I would like more sauce so I’d double it! I did take a pic, but can’t figure what to do with it! Elderly lady who used to be a blond!👵🏼5 stars

  38. Absolutely delicious dinner! It tastes like the best take-out meal. I wouldn’t change a thing! The water chestnuts are a perfect addition. Yum!5 stars

  39. I can say with 100% certainty I have found a new recipe to add to my dinner rotation. Easy to cook? Yes. Comes together fairly quickly? Yes. Delicious enough that I’m genuinely sad when my fork hits an empty bowl/Tupperware container? YES.
    Bless you for adding another great recipe to this blog. This just cements that you’re definitely one of my favorite food bloggers and someone I can absolutely count on to post healthy and delicious recipes 24/7!5 stars

  40. Absolutely delicious!! Made this for my mom, brother, fiance, and myself because I was feeling chicken stir-fry, and it did not disappoint!
    I used fresh broccoli, asparagus, red and green bell peppers, and snow peas for my veggies!
    I actually doubled up on the teriyaki sauce because my family loves teriyaki! It turned out amazing and we all liked it a lot! Will definitely be making it again in the future <35 stars

  41. Very good! Will definitely make this again. Turned out fabulous with 3 1/2 cups of WalMart frozen broccoli stir fry, and no chopping veggies.
    You can also make this gluten free/ wheat free with La Choy soy sauce, or if you’re in the Midwest Best Choice brand has no wheat or gluten. In more rural areas like where I live, those are often easier to find, and less expensive, than tamari.5 stars