Teriyaki chicken stir fry with tender bite sized pieces of chicken and mixed veggies tossed with a sweet and salty glaze makes for the perfect, quick and easy weeknight dinner.
Life keeps us all busy, but don’t waste precious time slaving over the stove on a weeknight (or any night for that matter). In under 30 minutes you’ll have yourself a delicious meal that even the pickiest eaters will enjoy.
This recipe calls for some homemade teriyaki sauce. I mean what’s better than homemade right?
The sweet and salty glaze in this recipe is easily the star of the show. And luckily it only calls for 4 ingredients. Say what?
What is teriyaki chicken stir fry?
Teriyaki is a Japanese word that describes a cooking method. Teri meaning shiny or glazed and yaki meaning fried or grilled. Nowadays teriyaki is used to describe the sauce itself. Teriyaki chicken is made by stir frying chicken and veggies and of course tossing it in teriyaki sauce.
Ingredients for teriyaki chicken stir fry
- 1 tablespoon cooking oil of choice
- 1 1/2 pound chicken thighs, cut into bite sized pieces
- salt and pepper to taste
- 1 small onion, sliced
- 1/2 pound asparagus, cut into 1 inch pieces
- 1 red bell pepper, cut into 1 inch pieces
- 1 inch ginger, sliced
- 1 teaspoon garlic, diced
- 1/2 cup teriyaki sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
You can use any cooking oil of your choice. A neutral oil, like vegetable, canola, or avocado, works well.
As for the chicken, I like to use boneless, skinless thighs. You can always swap this out with breasts if you prefer. I find that the thighs are more juicy and have better flavor.
And of course the veggies. This recipe is great because you can use any vegetables you want. Clean out that vegetable drawer and make use of what you have.
The basic teriyaki sauce for this recipe does not have any aromatics. If you are using a store bought brand it may have aromatics add in already. If so you can totally omit ginger and garlic.
Also the homemade teriyaki used in this recipe is on the thinner side. If you like a thicker sauce you can add a cornstarch slurry, which is just a blend of cornstarch and water that will thicken up the sauce. Again if you are using a store bought option you may not need this step.
Is teriyaki chicken spicy?
Classic teriyaki chicken is not spicy, but if you’d like a small kick of spice you can add some peppers or even red pepper flakes to the dish.
Is teriyaki chicken gluten free?
Many teriyaki sauce recipes call for shoyu. Shoyu is not gluten free, however to make this gluten free you can swap out the shoyu for tamari.
What to serve with teriyaki chicken stir fry?
My go to is always sticky, white rice. You can also serve it with noodles or a side of salad.
How to store teriyaki chicken stir fry?
Once cooled, this can be stored in an airtight container in the refrigerator for 3-4 days.
Can teriyaki chicken stir fry be frozen?
The great thing about this recipe is how well it can be stored. Whip up a double batch of this and freeze the extra. This can be kept in a zip top bag and it will last about 4 months.
How to reheat?
Chicken that has been stored in the refrigerator can be reheated in the microwave or on the stove top. If you are reheating from the freezer I’d suggest thawing in the refrigerator overnight, then reheating on the stove or in the microwave. You can also defrost in the microwave as needed.
Some other dinner take out favorites:
How to make teriyaki chicken?
Place a large pan over medium high heat and add 1 tablespoon oil.
Add chicken, salt, and pepper to the pan. Cook until chicken is just lightly browned.
Add onion, asparagus, bell pepper, ginger, garlic, and teriyaki sauce to the pan.
Stir until well combined.
If teriyaki sauce is too thin mix cornstarch and water in a small bowl and add the slurry to the pan and stir to combine. This will thicken the sauce.
Continue cooking until all the veggies have been cooked through.
Enjoy!
Teriyaki Chicken Stir Fry
Teriyaki chicken stir fry with tender bite sized pieces of chicken and mixed veggies tossed with a sweet and salty glaze makes for the perfect, quick and easy weeknight dinner.
Ingredients
- 1 tablespoon cooking oil of choice
- 1 1/2 pound chicken thighs, cut into bite sized pieces
- salt and pepper to taste
- 1 small onion, sliced
- 1/2 pound asparagus, cut into 1 inch pieces
- 1 red bell pepper, cut into 1 inch pieces
- 1 inch ginger, sliced
- 1 teaspoon garlic, diced
- 1/2 cup teriyaki sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Place a large pan over medium high heat and add 1 tablespoon oil.
- Add chicken, salt, and pepper to the pan. Cook until chicken is just lightly browned.
- Add onion, asparagus, bell pepper, ginger, garlic, and teriyaki sauce to the pan.
- Stir until well combined.
- If teriyaki sauce is too thin mix cornstarch and water in a small bowl and add the slurry to the pan and stir to combine. This will thicken the sauce.
- Continue cooking until all the veggies have been cooked through.
- Enjoy!
Notes
*Homeamde teriyaki sauce recipe can be found here https://keepingitrelle.com/homemade-teriyaki-sauce-recipe/
*Store bought teriyaki sauce may be thickened already. If so, omit the cornstarch slurry.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 309Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 145mgSodium: 1173mgCarbohydrates: 9gFiber: 1gSugar: 5gProtein: 29g
Nutrition information isn’t always accurate.
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