Make restaurant-style takeout at home in minutes with this easy, flavorful teriyaki chicken stir fry. It uses just nine simple ingredients, requires no marinating, and cooks in about 10 minutes. Serve the juicy chicken with homemade teriyaki sauce over rice for a fast weeknight dinner or meal prep.
This recipe has been a reader favorite for good reason: big flavor with minimal effort. Tender bites of chicken are coated in a sticky, slightly sweet teriyaki glaze and paired with bright steamed broccoli. You can easily toss in extra vegetables—shredded cabbage, snap peas, carrots, or bell peppers all work well—so feel free to customize based on what you have on hand.
We return to this dish again and again when we want a quick, satisfying dinner that tastes like takeout. It’s simple, versatile, and delicious—perfect for family meals or prepping lunches for the week.
Key Ingredients
Here are the main ingredients you’ll need to make this teriyaki chicken stir fry.
Chicken: boneless skinless chicken breast is recommended, though thighs can be used for a richer result.
Broccoli: steamed florets make a classic pairing.
Tamari: adds savory depth; substitute low-sodium soy sauce or liquid aminos if needed.
Coconut sugar: gently sweetens the sauce—honey or maple syrup are fine swaps.
Sesame oil: a little goes a long way to boost flavor.
Cornstarch: thickens the sauce when heated; you can use arrowroot or tapioca starch instead.
Ginger: fresh grated is best, but ground ginger works in a pinch.
Garlic: fresh minced garlic adds bright savory notes.
Sesame seeds: optional garnish for texture and visual appeal.
How To Make Teriyaki Chicken Stir Fry
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1
Steam the broccoli: place florets in a pot with a small amount of water, cover, and simmer gently for about 3–5 minutes, until tender but still bright green. Remove from heat and set aside.
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2
Mix the teriyaki sauce: whisk tamari (or soy/liquid aminos), sesame oil, coconut sugar, grated ginger, minced garlic, and cornstarch together in a small bowl or jar until smooth. Set aside.
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3
Cook the chicken: heat oil in a skillet over medium heat. Add the chicken pieces in a single layer and cook on all sides until cooked through, about 5 minutes. Make sure the pan is hot enough to sear the chicken rather than steam it.
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4
Finish with the sauce: pour the prepared teriyaki sauce over the cooked chicken and stir for 1–2 minutes until the sauce thickens and coats the chicken. If you want sauced broccoli, add the steamed florets to the pan and toss to combine. Serve over rice and sprinkle with sesame seeds.
Tips for Success
Add different veggies: this recipe is very adaptable—try cabbage, carrots, snap peas, bell peppers, or edamame for variety and color.
Sweetener swaps: if you don’t have coconut sugar, substitute honey or maple syrup. Brown or white sugar will also work. Note that sugar substitutes like stevia or monk fruit haven’t been tested with this recipe.
Make ahead: the stir fry stores well. Cool completely, then refrigerate in an airtight container for 3–5 days. Reheat gently in a pan and serve with freshly steamed broccoli and rice.
How we like to serve it: this chicken is delicious over white, brown, or wild rice, quinoa, or a grain blend—choose your favorite base.
Frequently Asked Questions
Can I use a different thickener? Yes. Arrowroot, tapioca flour, or potato starch are good alternatives to cornstarch and will thicken the sauce when heated.
Is bottled sauce acceptable? Absolutely. Homemade teriyaki is flavorful and fresh, but a quality bottled teriyaki sauce works if you’re short on time.
Is this gluten-free? It can be. Use tamari or liquid aminos to keep the recipe gluten-free. Regular soy sauce often contains wheat, so check labels if avoiding gluten.
How to Store & Freeze Leftovers
Refrigerator: cool leftovers to room temperature, store in an airtight container, and refrigerate for 3–5 days. Reheat in a pan until warmed through.
Freezer: cool completely, then transfer chicken and sauce to a freezer-safe container or bag, remove excess air, and freeze for 1–2 months. Thaw overnight in the fridge before reheating and serving with freshly steamed broccoli.
Other Stir Fry Recipes We Love
If you enjoy this stir fry, try other simple vegetable-forward options such as a quick 30-minute stir fry with mixed vegetables or an easy zucchini stir fry for variation.
10-Minute Teriyaki Chicken Stir Fry
Ingredients
- 3 organic chicken breasts, cut into 1 1/2-inch pieces
- 3 cups fresh broccoli florets
- 1 Tablespoon olive oil or avocado oil
Teriyaki Sauce
- 1/4 cup tamari (or low-sodium soy sauce or liquid aminos)
- 3 Tablespoon coconut sugar
- 1 Tablespoon sesame oil
- 1 teaspoon ginger (grated fresh or dried)
- 2 teaspoon corn starch
- 2 garlic cloves, minced
- generous pinch of red pepper flakes *optional for some heat
- 1/2 teaspoon sesame seeds *optional
Instructions
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Steam the broccoli: add about 1 cup water to a pot with the broccoli florets, cover, and simmer gently for 3–5 minutes until tender when pierced with a fork.
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Prepare teriyaki sauce: whisk tamari, sesame oil, garlic, cornstarch, ginger, and coconut sugar in a small bowl or jar until combined.
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Cook the chicken: heat oil in a pan over medium heat and cook the chicken pieces until golden and cooked through, about 5 minutes. Ensure the pan is hot enough to sear rather than steam the chicken.
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Add the sauce: pour the teriyaki sauce over the cooked chicken and stir for 1–2 minutes until the sauce thickens and coats the meat. Add the steamed broccoli if you want it tossed in the sauce.
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Serve: plate the chicken and broccoli over rice or your preferred grain and sprinkle with sesame seeds if desired.