Teriyaki Chicken Stir-Fry is loaded with vegetables, full of lean chicken breasts, and served over rice for a quick, easy, and healthy alternative to Japanese takeout. The sauce recipe is made from soy sauce, sesame oil, honey, and hints of ginger and garlic for one of the best Asian bowls you have ever made at home!
Want more healthy stir fry recipes you can make at home? You might also enjoy these other dishes: Teriyaki Shrimp Stir Fry with Vegetables, Sesame Noodles, Beef and Broccoli Stir-Fry, and Honey Sesame Chicken and Broccoli Stir-Fry.
Healthy Teriyaki Chicken Stir-Fry at Home!
Ordering takeout from a restaurant always SEEMS like it will make life so much easier.
No prep work.
And 30 extra minutes to veg out on the couch.
However, after scarfing down an entire styrofoam container full of teriyaki chicken with vegetables it typically leaves me SO lethargic I am unable to get anything done for the next few hours.
Does this happen to you, too?
As time-saving and “easy” as ordering Japanese takeout may seem, did you know that whipping up a homemade version is actually not that much more difficult?
And instead of feeling sluggish after all of the bad fats and sugar-laden sauce, you will actually feel FULL of energy and ready to take on whatever else the day has to offer.
Not to mention, this recipe can be meal prepped ahead of time and can easily be made healthier with a few Paleo and refined sugar-free swaps.
For this stir-fry recipe you will need a lean protein such as chicken, a few different vegetables, and various ingredients for the sauce.
- Chicken breasts – Organic breasts, such as those found from ButcherBox, are my personal preference when it comes to making this recipe. Just make sure you tenderize the meat and cut it into similar-sized cubes.
- You can also use thighs that have been cut to similar size.
- Oil – While most people have olive oil on hand, avocado oil is my favorite to use since it’s smoke point is higher than that of olive oil’s. This ensures the oil does not burn when you are stir-frying your chicken and vegetables.
- Vegetables – So many different vegetables can be used in this recipe. The ones we will use today include:
- Red bell pepper, cut into bite-sized pieces.
- Broccoli, cut into florets.
- Carrots, sliced into bite-sized pieces.
- Red onion, cut into bite-sized pieces.
- Teriyaki Sauce – You can either buy this at the store or make your own at home (which I highly recommend doing since it is SO much healthier for you!)
- Read more below to learn how to make teriyaki sauce at home.
- Rice – Totally optional, but I enjoy serving up this meal as bowls with white rice.
- You can also serve it with brown rice, basmati rice, or jasmine rice.
- If you want to reduce your carbs, feel free to serve this over cauliflower rice.
How to Make
Making homemade teriyaki chicken is much like any other stir-fry recipe. You will sauté the meat and vegetables over a pretty high heat and then stir in the sauce at the end. (See recipe card below for full recipe.)
- Add olive or avocado oil to a large skillet or wok over medium-high heat.
- Sauté cubed chicken for 5-6 minutes or until it is almost cooked through.
- Remove it from the skillet and place on a paper towel-lined plate to let drain.
- Add additional oil and vegetables to the skillet and sauté for 6-7 minutes or until almost cooked through.
- While chicken and veggies are cooking, whisk together teriyaki sauce ingredients and add to skillet.
- Let sauce, chicken, and vegetables cook over medium heat for 3 minutes or until sauce begins to thicken.
- Pour in starch slurry and stir until sauce is to your desired thickness.
- Serve with rice or cauliflower rice and top with green onions. Enjoy!
How to Make Teriyaki Sauce
Now that you know the general process for making the stir-fry, let’s take a closer look into the ingredients you will need for the sauce and how to make it.
- Soy sauce – Gluten-free soy sauce or tamari sauce are used in this recipe.
- You can also use coconut liquid aminos if you are Paleo.
- Rice Vinegar – Make sure you do not get the seasoned rice vinegar.
- If Paleo or Whole30 substitute for apple cider vinegar.
- Brown sugar – A little real sugar really brings out the authenticity in this recipe.
- If avoiding refined sugar, use coconut sugar instead.
- Honey – The mixture of granulated sugar and natural sugar give a nice balance to the sweetness in this recipe.
- Garlic – Use crushed garlic cloves or finely minced fresh garlic.
- Ginger – Ginger paste is my go-to since it is much easier to use than fresh ginger.
- Sesame Oil – This oil adds a nice depth of flavor to the teriyaki sauce.
- Cornstarch slurry – A mixture of water and cornstarch come together to thicken up this teriyaki sauce.
- You can also use arrowroot starch or tapioca starch if Paleo or avoiding grains.
Mix all of your ingredients, except for the cornstarch slurry, together in a medium-sized bowl.
You can either store it in the refrigerator for up to 1 week or use it immediately.
When ready to use after storing, remember to add the cornstarch slurry at the end of cooking to help it thicken up.
Variations to Try
While the vegetables used in t his recipe are my personal preference, there are a few other kinds you can try:
- Cauliflower instead of the broccoli.
- Sweet onion or yellow onion instead of the red onion.
- Snap peas
Meal Prep Instructions
You can prep this recipe ahead of time so easily be prepared on a busy weeknight. In order to meal prep this ahead of time you will need to:
- Pound chicken and cut into 1-inch cubes. Store in refrigerator.
- Cut vegetables and store together in a 1-gallon zip-top bag. Store in refrigerator.
- Whisk together sauce ingredients, except for the cornstarch slurry, and store in refrigerator.
Ingredients will keep well in the refrigerator for up to 3-4 days after being prepared.
Can I Freeze this Meal?
Yes. Teriyaki chicken freezes exceptionally well if placed in an airtight, freezer-safe container. It will keep for up to 3-6 months.
What to Serve with Teriyaki Chicken?
Is Teriyaki Chicken Gluten-Free?
In most restaurants teriyaki chicken is not gluten-free since soy sauce is used in the sauce. However, if you make it at home using this recipe, it will be completely gluten-free.
Teriyaki Chicken Stir-Fry Recipe
Teriyaki Chicken Stir-Fry is loaded with vegetables, full of lean chicken breasts, and served over rice for a quick, easy, and healthy alternative to Japanese takeout.
- 1 - 1 ¼ lbs. chicken breasts pounded and cut into 1-inch cubes
- 2 Tbsp. avocado oil or olive oil, divided
- 1 cup bell pepper cut into bite-sized pieces
- 1 cup broccoli cut into florets
- 1 cup carrots thinly sliced
- 1 cup red onion cut into bite-sized pieces
- ⅓ cup water divided
- ⅓ cup soy sauce gluten-free, or Tamari sauce
- 1 Tbsp. rice vinegar
- 2 Tbsp. brown sugar or coconut sugar
- 2 Tbsp. honey
- 2 cloves garlic crushed
- 1 tsp. ginger paste
- 1 tsp. sesame oil
- 2 tsp. cornstarch
In a large skillet or wok over medium-high heat add 1 tablespoon oil and cubed chicken. Sauté for 5-6 minutes or until chicken is almost cooked through. Remove chicken from skillet and let drain on a plate.
Add 1 tablespoon oil with peppers, broccoli, carrots, and onion. Sauté for 6-7 minutes over medium heat or until vegetables are almost tender. Add 1-2 tablespoons water as needed to prevent the vegetables form sticking to the pan.
While chicken and vegetables are cooking, start preparing the teriyaki sauce in a medium-sized bowl. Combine ¼ cup water, soy sauce, rice vinegar, brown sugar, honey, garlic, ginger, and sesame oil. Whisk to combine.
In a separate small bowl whisk together remaining 1 tablespoon water and cornstarch.
Add teriyaki sauce and chicken to the skillet with the vegetables and cook over medium-high heat for 3 minutes or until sauce begins to thicken. Add cornstarch slurry to skillet and cook for 1-2 more minutes, or until the sauce has reached your desired consistency.
Serve chicken teriyaki stir-fry over rice with chopped green onions and enjoy!