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–+ servings
easy chicken teriyaki stir fry with vegetables and noodles

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