teriyaki chicken and veggie stir fry with noodles

Teriyaki Chicken Stir-Fry

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I have a serious weakness for any recipe with the word ‘teriyaki’ in it! I absolutely love the flavor that it gives to simple ingredients like chicken and veggies. I make my teriyaki chicken stir-fry with a home-made teriyaki sauce, chicken breast or thigh, and tons of veggies! This recipe is one of our favorites and for a good reason – it’s unbelievably delicious! The sauce really makes this dish – it’s easy to make, not too sweet and bursting with flavor. I use this teriyaki sauce recipe for any recipe that calls for the bottled variety.

This chicken stir-fry can be a very versatile dish if you want it to be! I like to change up the ingredients from time to time so that it doesn’t get boring. Toss in all of your favorite veggies  such as cauliflower, sprouts, yellow zucchini, and eggplant. And, feel free to serve the stir-fry over rice instead of adding the rice noodles. My husband always requests for noodles or chow-mein, but I prefer a side of white rice. Whichever way you serve it, it’s going to be delicious!

Watch my video recipe for step-by-step instructions! 

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Like this recipe? Try my super easy and delicious ‘Teriyaki Party Wings’ next! Get the recipe: http://tatyanaseverydayfood.com/recipe-items/teriyaki-chicken-wings/

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This two-handle saute pan is similar to the one I have at home – great for just about everything!
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My favorite Wusthof knife – Ikon hollow-edge santoku! Makes food prep fun and easy!

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Ingredients

  • 1 pound chicken, breast or thigh
  • 1 onion, thinly sliced
  • 5 to 6 white mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 cup sugar snap peas
  • 1 large zucchini, sliced
  • 1 small head of broccoli
  • For Sauce:
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 tablespoon sesame seed oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger
  • 4 garlic cloves, finely minced
  • Rice noodles, or white/brown rice

Instructions

  1. Prepare rice noodles according package instructions; or, prepare white or brown rice to serve with the stir-fry. Keep warm until ready to serve.
  2. Mix all the ingredients for the sauce in a small bowl: brown sugar, soy sauce, water, sesame seed oil, vinegar, ginger (I use fresh ginger and mircoplane to create finely ground ginger) and minced garlic; set aside.
  3. Preheat a large frying pan over medium-high heat and add thinly sliced chicken breast or chicken thigh. Cook the chicken for 7 to 9 minutes, stirring often, until completely cooked. Remove into a large bowl and keep warm.
  4. In the same pan, prepare the vegetables in batches to prevent overcrowding. I like to prepare the onions and mushrooms together, bell pepper and snap peas, zucchini and broccoli. Cook each batch for 3 to 4 minutes or until vegetables reach desired doneness. Remove each batch into the same bowl as the chicken.
  5. Once all vegetables are cooked, pour the prepared sauce into the pan and bring up to a simmer. Simmer the sauce for 5 minutes, allowing the sugar to caramelize and thicken. Return all of the vegetables and chicken back into the pan and coat in the sauce. Continue cooking the mixture for a few more minutes for the sauce to season the ingredients.
  6. Add the rice noodles to the pan, if desired and toss to coat with the sauce. Alternatively, serve the stir-fry over rice.

16 Responses to Teriyaki Chicken Stir-Fry

  1. Inna January 20, 2017 at 2:01 pm #

    can i add regular white sugar instead of brown? but less

    Reply
    • tatyanaseverydayfood January 21, 2017 at 10:48 am #

      I recommend using brown sugar because it will caramelize better and faster, thickening the sauce. If you do use white sugar, cook the sauce a little bit longer before adding the chicken and veggies 🙂

      Reply
  2. Rimma January 21, 2017 at 11:35 am #

    Made this today… absolutely delicious! Thank you for the recipe.

    Reply
  3. Olga February 17, 2017 at 6:47 am #

    This recipe is so Tastey! I been having problems with picky eatters, and as soon as I put this dish down, they were so happy. They ate it all up! I ate 2 full plates myself. Cannot wait to make again! I made it with thin spagetti.

    Reply
  4. MuMu June 14, 2017 at 2:40 am #

    Can I use white vinegar instead of rice vinegar?

    Reply
  5. Elaine October 9, 2017 at 8:36 am #

    Hi the soy sauce you use in your recipe is dark soy sauce or light soy sauce ?

    Thanks

    Reply
  6. Lizbeth Navarro March 9, 2018 at 6:46 pm #

    I made this last night and my partner said it was delicious. I didn’t all of the ingredients but she said she loved it. Thank you very much. 👌🔥

    Reply
  7. Vera April 17, 2018 at 4:15 pm #

    I made this tonight and super easy and delicious. Thank you Tatyana

    Reply
  8. Maria December 5, 2018 at 2:28 pm #

    Really good! Thank you. It was easy to make, tasty and quick too. Made it without the chicken as I wanted a vegetarian meal and it was delicious. Great Job with the recipe. 🙂

    Reply

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