Teriyaki Chicken Stir Fry (Better Than Takeout)

This teriyaki chicken stir fry skips the bottled sauce for a quick homemade teriyaki that is sweet, savory, and glossy. Tender chicken and crisp vegetables get coated in the sticky sauce for a dinner that beats takeout.

It comes together in about 25 minutes and is endlessly customizable with whatever veggies you like.

Why you’ll love this teriyaki chicken stir fry

• Homemade sauce: better flavor and no mystery ingredients.
• Fast: ready in about 25 minutes.
• Customizable: use any stir-fry vegetables.
• Kid-friendly: the sweet-savory glaze is a hit.

Ingredients you’ll need

Cornstarch does double duty: it velvets the chicken and thickens the sauce.

• 1.5 lbs boneless chicken thighs or breasts, cut into bite-size pieces
• 2 tablespoons cornstarch (divided)
• 2 tablespoons cooking oil
• 3 cups mixed vegetables (broccoli, carrot, bell pepper)
• 1/3 cup low-sodium soy sauce
• 3 tablespoons honey or brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon rice vinegar
• 1/4 cup water

How to make teriyaki chicken stir fry (step by step)

1. Toss the chicken with 1 tablespoon of cornstarch. Whisk the remaining cornstarch with the soy sauce, honey, garlic, ginger, vinegar, and water to make the sauce.
2. Heat the oil in a large skillet or wok over medium-high heat. Cook the chicken for 5-6 minutes until golden and cooked through, then remove.
3. Add the vegetables to the pan and stir-fry for 3-4 minutes until crisp-tender.
4. Return the chicken, pour in the sauce, and cook for 1-2 minutes until it thickens and coats everything.
5. Serve over rice, garnished with sesame seeds and green onion.

Food safety: cook chicken to a safe minimum internal temperature of 165°F (74°C). An instant-read thermometer is the surest way to check — see the FoodSafety.gov chart.

Tips for the best results

• Cut evenly. Uniform chicken pieces cook at the same rate.
• Keep the heat high. This keeps the vegetables crisp and the sauce glossy.
• Do not overcook the sauce. It thickens fast once it hits the pan.

Variations & substitutions

• Add pineapple chunks for a Hawaiian twist.
• Use tofu or shrimp instead of chicken.
• Add a pinch of red pepper flakes for heat.

Storage & make-ahead

Refrigerate for up to 4 days. Reheat in a skillet or microwave with a splash of water. Great for meal prep.

Frequently asked questions

Can I use store-bought teriyaki sauce?

You can, but the homemade version tastes fresher and lets you control the sweetness. It only takes a minute to whisk together.

Thighs or breasts?

Thighs stay juicier and are more forgiving, but breasts work well if you avoid overcooking them.

How do I thicken the sauce?

The cornstarch whisked into the sauce thickens it as it heats. Let it simmer for a minute until glossy.

What vegetables are best?

Broccoli, carrots, bell peppers, snap peas, and mushrooms all work. A frozen stir-fry blend is a great shortcut.