Easy Teriyaki Chicken Stir Fry (video)

easy chicken teriyaki stir fry with vegetables and noodles

The best recipe for homemade teriyaki chicken stir fry! This easy chicken dinner recipe is made with homemade ginger garlic teriyaki sauce, juicy chicken and loads of fresh vegetables! You can also add some noodles to the pan to make a heartier meal. This chicken recipe is one of my all-time favorites and for good reason! Want to enjoy it with rice? Try my ‘Easy Mushroom Rice’ recipe to go with this dish!

My Chicken Stir-Fry Video Tutorial

Watch my YouTube video recipe for step-by-step instructions for making the best teriyaki chicken stir fry! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!

Ingredients for Chicken Stir Fry

I love that this chicken stir fry recipe can be so versatile! Here are the main ingredients you’ll need to make this chicken dinner:

  • Chicken: this recipe will work with either chicken thigh or chicken breast.
  • Mushrooms: just about any variety of mushrooms will work well for this recipe. White mushrooms, shiitake or portabella are great options.
  • Bell Pepper: use red, green, orange or yellow peppers for this recipe. If you want to add some heat to the recipe, try adding a sliced jalapeno.
  • Zucchini: I like to use both green zucchini and yellow squash.
  • Broccoli: cut the broccoli into bite sized pieces. Cauliflower is also delicious for this recipe!
  • Soy Sauce, Sesame Seed Oil & Rice Vinegar: for making the teriyaki sauce.
  • Ginger & Garlic: use a ginger paste or finely ground ginger for best results.
  • Brown Sugar: for making the teriyaki sauce. You can also use honey, maple syrup or even agave syrup for the sauce.

Whatever ingredients you choose to add to this stir fry, it’s going to taste amazing!

Making Homemade Teriyaki Sauce

I have a serious weakness for any recipe with the word ‘teriyaki’ in it! This sauce recipe is one of our favorites and for a good reason – it’s unbelievably delicious! It’s made with soy sauce, water, brown sugar, garlic, ginger, sesame seed oil and vinegar. Simply combine the ingredients together and cook.

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. Lately, I’ve been watching my sugar and cutting down on the amount added. You can reduce the sugar down to 1 tbsp if you’re watching your intake.

vegetable stir fry with teriyaki sauce and chicken and noodles

How to Make Teriyaki Chicken Stir Fry

You’ll love how simple this chicken dinner recipe is to put together! I like to prepare all the vegetables, the sauce and the chicken first before starting the cooking process.

  1. Prepare the rice noodles according package instructions; or, prepare white or brown rice to serve with the stir-fry. Keep the rice or noodles warm on the side until you’re ready to serve.
  2. Next, make the homemade teriyaki sauce. 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 the thinly sliced chicken breast or chicken thigh. Cook the chicken for 7 to 9 minutes, stirring often, until it’s completely cooked. Remove the chicken from the pan and into a large bowl and keep it warm on the side.
  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 teriyaki 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.
teriyaki chicken and veggie stir fry with noodles

Serving Teriyaki Stir Fry

This teriyaki stir fry can be served a couple different ways. In my video recipe, I added noodles directly into the stir fry. Feel free to serve the stir-fry over steamed white rice instead of adding the rice noodles. My husband always requests for noodles or chow-mien, but I prefer a side of white rice. Steamed brown rice is also a great choice!

More Recipes!

Enjoyed this teriyaki chicken recipe? Check out some of my other recipes you’re sure to enjoy!

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Chicken Teriyaki Stir Fry video recipe

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Teriyaki Chicken Stir Fry Recipe (video)

20 mins prep + 30 mins cook
6 servings
Learn how to make the best teriyaki chicken stir-fry with homemade teriyaki sauce, veggies and optional noodles!

Ingredients 

  • 1 to 2 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

For Serving:

  • Rice noodles or white/brown rice

Instructions

  • Prepare the rice noodles according package instructions; or, prepare white or brown rice to serve with the stir-fry. Keep the rice or noodles warm on the side until ready to serve.
  • Next, prepare the sauce. 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.
  • 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 it's completely cooked. Remove it from the pan and into a large bowl and keep it warm.
  • Using 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.
  • 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. For a thicker sauce, combine 2 teaspoons of cornstarch with a few tablespoons of water and add this slurry to the sauce and cook for 1 minute.
  • 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.
  • Add the rice noodles to the pan, if desired and toss to coat with the sauce. Alternatively, serve the stir-fry over rice.

Nutrition

Calories: 247kcal | Carbohydrates: 23g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 621mg | Potassium: 708mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1572IU | Vitamin C: 135mg | Calcium: 86mg | Iron: 2mg