Teriyaki Chicken Stir Fry is a quick, flavorful weeknight dinner that comes together in under an hour. This recipe uses a simple Chinese technique called velveting to produce exceptionally tender chicken breasts, paired with a homemade teriyaki sauce and crisp broccoli for a balanced, satisfying meal.
This stir fry is excellent over steamed rice or rice noodles. For a lower-carb plate, skip the rice and add extra vegetables or serve over cauliflower rice or zucchini noodles.
Table of contents
- How to make it
- Serving options
- Can I use chicken thighs?
- More teriyaki recipes
Stir fries are a fantastic way to bring restaurant-style Chinese flavors to your own kitchen with minimal fuss. If you like this teriyaki chicken stir fry, other family favorites to try at home include General Tso’s Vegetarian Noodle Stir Fry, Beef and Broccoli Stir Fry, and Chicken Potsticker Stir Fry. These dishes use the same quick-cook approach—high heat, crisp vegetables, and sauces made from everyday ingredients—to deliver bold flavor in little time.
The real secret to this recipe is the tenderizing step for the chicken. By tossing bite-sized chicken pieces with a small amount of baking soda and letting them rest briefly in the refrigerator, the meat becomes noticeably more tender and silky when cooked. The homemade teriyaki sauce—made from soy sauce, mirin, brown sugar, garlic, and ginger—adds a perfect balance of salty, sweet, and aromatic notes. The whole meal can be ready in under an hour with only about 20 minutes of hands-on time.
How to make it
- Tenderize the chicken (velveting). This technique helps tenderize lean chicken breasts. Cut the chicken into 1-inch cubes, toss them with 1 1/2 teaspoons baking soda in a sealed plastic bag, and refrigerate for 20 minutes. Afterward, rinse the chicken thoroughly under cold water to remove the baking soda, then pat dry. This step gives the chicken a silky texture once cooked.
- Prepare the homemade teriyaki sauce. I recommend making the sauce from scratch—it takes about 10 minutes and tastes fresher than store-bought versions. Combine 1/4 cup soy sauce, 1/4 cup mirin, 2 tablespoons brown sugar, 2 crushed garlic cloves, and 1/2 teaspoon grated ginger in a small saucepan over medium heat. Bring to a simmer and cook 4–5 minutes. Mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry, whisk it into the sauce, then reduce the heat and simmer 3–4 minutes until slightly thickened. Remove from heat and let cool. Tip: double the sauce to save for another meal; it stores well in the refrigerator for up to two weeks. For a gluten-free version, swap soy sauce for tamari.
- Stir fry the chicken and vegetables. Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add 2 cups broccoli florets and 1 cup diced bell pepper, stir-frying 3–4 minutes until bright and slightly tender. Add 3 minced garlic cloves and the tenderized chicken, and cook until the chicken is lightly browned on all sides, about 5 minutes. Pour the teriyaki sauce over the chicken and vegetables and toss for 1–2 minutes until everything is coated and warmed through. Finish with 2 tablespoons diced green onions and 1 teaspoon sesame seeds before serving.
Serving options
- Rice: The classic choice is steamed white or brown rice. Serve about one cup of cooked rice per person and spoon the stir fry over the top. Rice keeps the meal simple and family-friendly.
- Quinoa: For a more nutrient-dense base, try cooked quinoa. It adds protein and a pleasant, slightly nutty flavor that pairs nicely with the sweet-savory teriyaki sauce.
- Rice Noodles: If you prefer noodles, cook 8 ounces of rice noodles in boiling water while you finish the chicken. Drain and add to the skillet with the teriyaki sauce, tossing to coat so the flavors soak into the noodles.
- Extra Veggies / Low Carb: For a low-carb option, increase the vegetables (snap peas, zucchini, or mushrooms work well) or serve over cauliflower rice or zucchini noodles. The sauce brings the same satisfying flavor without the extra starch.
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs are a great alternative if you prefer darker meat. Because thighs have more natural fat and a different texture than breast meat, the velveting step is optional; thighs remain tender without the baking soda treatment. Cut thighs into even pieces and follow the same stir-fry timing, adjusting until they reach a safe internal temperature and are nicely browned.
More teriyaki recipes
If you have extra teriyaki sauce, try it on these other dishes:
- Teriyaki Chicken Zoodle Bowls
- One Pot Teriyaki Shrimp Lo Mein
- Bacon Wrapped Teriyaki Chicken Skewers
- Teriyaki Steak Shish Kabob
- Grilled Pineapple Teriyaki Hot Dogs
Teriyaki Chicken Stir Fry
Ingredients
Teriyaki Sauce
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons brown sugar
- 2 cloves garlic, crushed
- 1/2 teaspoon ginger, grated
- 1 tablespoon cornstarch
- 1 tablespoon water
Stir Fry
- 1 pound chicken breast, cut into 1-inch cubes
- 1 1/2 teaspoons baking soda
- 1 tablespoon sesame oil
- 2 cups broccoli florets
- 1 cup bell pepper, cut into 1-inch squares
- 3 cloves garlic, minced
- 2 tablespoons diced green onions
- 1 teaspoon sesame seeds
Serving Options
- 2 cups cooked rice
- 2 cups cooked noodles (lo mein or rice noodles)
Instructions
Teriyaki Sauce
- Heat a small saucepan over medium heat. Add the soy sauce, mirin, brown sugar, garlic, and ginger. Whisk to combine and bring to a boil, then reduce to a simmer for 4–5 minutes.
- In a small bowl, mix the cornstarch and water to make a slurry. Whisk the slurry into the simmering sauce, reduce heat to low, and simmer another 3–4 minutes until slightly thickened.
- Remove the sauce from the heat and set aside to cool slightly while you prepare the stir fry.
Stir Fry
- Toss the chicken cubes with the baking soda in a sealed plastic bag, ensuring each piece is coated.
- Refrigerate for 20 minutes to allow the baking soda to tenderize the meat.
- After 20 minutes, remove the chicken from the bag, rinse under cold water to remove the baking soda, pat dry, and set aside.
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Add the broccoli and bell pepper, stir-frying for 3–4 minutes until bright and slightly tender.
- Add the diced chicken and minced garlic to the skillet. Cook, stirring, until the chicken is browned on all sides, about 5 minutes.
- Pour the prepared teriyaki sauce into the skillet and toss everything together over medium-high heat for 1–2 minutes until well coated and heated through.
- Remove from the heat, top with diced green onions and sesame seeds, and serve immediately over rice, noodles, or extra vegetables.
Notes
- Nutritional information applies to the stir fry itself and does not include the serving base (rice or noodles).
- To make this recipe gluten-free, substitute tamari for soy sauce in the teriyaki sauce.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened.
- Vegetable variations: Add snap peas, carrots, zucchini, or mushrooms to increase volume and nutrition. Slice vegetables uniformly so they cook evenly.