Teriyaki Chicken Stir-fry
Juicy chicken thighs glazed in a sweet-savory homemade teriyaki sauce, tossed with crisp-tender broccoli and colorful bell peppers. A classic Japanese-American weeknight dinner that comes together in 25 minutes and tastes even better than takeout.
For 4 servings
- prep · ~2 min
Make the teriyaki sauce.
1.In a small bowl, whisk soy sauce, mirin, honey, and rice vinegar until honey dissolves.2.In a separate tiny bowl, dissolve cornstarch in water to make a slurry.3.Stir the cornstarch slurry into the sauce and set aside. - prep · ~5 min
Prep the chicken and vegetables.
1.Pat chicken thighs dry with paper towels and cut into bite-sized pieces.2.Season chicken pieces with a pinch of salt.3.Chop broccoli into florets, slice bell pepper into strips, and julienne the carrot.TIPPatting the chicken dry helps it sear instead of steam when it hits the hot pan. - fry · ~5 min
Sear the chicken until golden.
1.Heat 1 tbsp oil in a wok over high heat until shimmering.2.Add chicken in a single layer and let it sear untouched for 2 minutes.3.Stir-fry for another 2-3 minutes until cooked through and lightly browned.4.Remove chicken from the wok and set aside. - fry · ~5 min
Stir-fry the vegetables.
1.Add remaining 1 tbsp oil to the same wok over medium-high heat.2.Add garlic and ginger, stirring constantly for 30 seconds until fragrant.3.Add broccoli, bell pepper, and carrot. Stir-fry for 3-4 minutes until crisp-tender.TIPKeep the vegetables moving — you want them bright and slightly crunchy, not limp. - mix · ~2 min
Combine and glaze.
1.Return the cooked chicken to the wok with the vegetables.2.Give the teriyaki sauce a quick stir and pour it over everything.3.Toss continuously for 1-2 minutes until the sauce thickens and coats every piece. - garnish
Garnish with sesame seeds and green onion. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken dry before cooking to ensure a golden sear instead of steaming.
- 2Cook the chicken in a single layer and let it sear untouched for the first 2 minutes.
- 3Stir the cornstarch slurry into the sauce just before cooking to prevent clumping.
- 4Keep vegetables moving in the wok so they stay bright and crisp-tender, not mushy.
- 5Give the teriyaki sauce a quick stir before pouring it in, as cornstarch settles.
- 6Serve immediately after glazing, as the sauce thickens quickly and can become sticky.
Adapt it for your goals.
High-protein
Swap half the chicken for extra-firm tofu or shrimp; the teriyaki glaze works beautifully with both and adds variety in texture.
low oilLow-oil
Reduce oil to 1 tablespoon total and use a non-stick pan; the vegetables will steam slightly but stay tender, cutting fat without sacrificing flavor.
vegetable forwardVegetable-forward
Double the broccoli and bell pepper, add snap peas or snow peas, and reduce chicken to 300 grams for a lighter, veggie-packed meal.
spicySpicy
Add 1 teaspoon of sriracha or a pinch of red pepper flakes to the sauce for a sweet-heat twist that complements the honey and ginger.
Why this is on our healthy list.
Rich in Protein
Chicken thighs provide high-quality protein to support muscle repair and keep you feeling full longer.
Packed with Vitamin C
Broccoli and bell peppers are excellent sources of vitamin C, which supports immune health and collagen production.
Good Source of Fiber
Broccoli and carrots contribute dietary fiber that aids digestion and promotes gut health.
Contains Ginger and Garlic
Both ginger and garlic are known for their anti-inflammatory properties and may support immune function.
Frequently asked questions
Yes, but cook breast pieces just until done (about 3-4 minutes total) to avoid dryness; thighs stay juicier in stir-fries.
