25-minutes Teriyaki Chicken Stir Fry

Whip up a Teriyaki Chicken Stir Fry that beats takeout any day! This skillet masterpiece, featuring juicy chicken and vibrant veggies in a deeply flavorful sauce, is your ticket to a delicious, healthier dinner in under 30 minutes.

This Quick Teriyaki Chicken recipe is perfect for those busy nights when you need a tasty meal fast. Just marinate some chicken in teriyaki sauce, toss it in a pan with crisp bell peppers and fresh broccoli, and you’ve got a one-pan dinner that’s easy to clean up after.

It’s simple enough for beginners but delivers that gourmet Teriyaki Chicken look in just 25 minutes. Ideal for a quick weeknight dinner that packs in both veggies and protein.

I use a bit of cornstarch to thicken the sauce, making sure every bite is rich with savory, slightly sweet flavors. It’s a straightforward, delicious way to cut down on dinner prep time.

Let’s get cooking!

🥘 Ingredients and Substitutes

• Chicken breasts are my go-to for a lean, high-protein base, but if they’re not around, I’ll use thighs for more flavor due to their higher fat content.
• I use teriyaki sauce for its rich, umami-packed sweetness. Out of teriyaki? A quick mix of soy sauce, honey, ginger, and garlic works well too.
• Cornstarch thickens the sauce to give it a glossy texture. No cornstarch? Arrowroot powder or flour can substitute, just adjust the quantity as needed.
• Bell peppers add crunch and color. If they’re not available, snap peas or carrots are great alternatives.
• Broccoli soaks up the sauce for flavorful bites, but cauliflower or Brussels sprouts are excellent swaps with similar textures.

👩‍🍳 Step-by-step Directions

Start by washing and drying your chicken, then slice it into thin strips.

Toss the chicken strips in a bowl with some starch and a tablespoon of teriyaki sauce. Give it a good mix and let it marinate while you prepare your vegetables.

Wash the broccoli and cut it into bite-sized florets. Peel the onion and slice it thinly, and cut the bell pepper into bite-sized squares. Make sure not to chop the vegetables too finely, so you can enjoy the taste of each one separately.

Once everything’s ready, heat a tablespoon of vegetable oil in your wok. Add the marinated chicken and stir-fry on high heat for 5 minutes until the chicken is sealed.

Then, add your sliced onion and bell pepper.

Cook for another 3 minutes, then toss in the broccoli.

Stir everything together, add the remaining teriyaki sauce and three tablespoons of water, and continue to cook on medium heat for about 8 minutes.

Quick Note: If you prefer your vegetables a bit softer, feel free to adjust the cooking time.

Serve it hot over rice or noodles, and if you like, sprinkle some seeds or nuts on top for added texture. Enjoy your meal!

🍽️ Serving Suggestions

• Over Steamed Rice or Quinoa: The classic pairing of teriyaki chicken with steamed white rice never disappoints, as the rice absorbs the sauce, making every spoonful a delight. For a healthier twist, quinoa can be a fantastic substitute, adding a nutty flavor and extra protein.
• With Noodles: Serve this Easy Teriyaki Chicken Skillet over a bed of soba (buckwheat) noodles or udon to turn it into a satisfying noodle bowl. The noodles complement the teriyaki sauce’s flavors and make for a hearty, comforting meal.
• Alongside a Crunchy Asian Slaw: Combine shredded cabbage, carrots, and a simple vinaigrette for a quick Asian slaw that adds a crunchy, tangy contrast to the rich flavors of the teriyaki chicken.
• With Steamed or Roasted Vegetables: If you’re looking for a way to pack more veggies into your meal, serving the Skillet Teriyaki Chicken with a side of steamed green beans, roasted asparagus, or a mixed vegetable medley can be both colorful and nutritious.
• Top with Sesame Seeds and Green Onions: For a finishing touch, sprinkle toasted sesame seeds and thinly sliced green onions over the teriyaki chicken right before serving. This not only adds a burst of flavor but also enhances the visual appeal of the dish, making it the Best Teriyaki Chicken Skillet presentation.

🍲 Storage

Refrigerating: Store cooled Teriyaki Chicken in an airtight container in the fridge for up to 3-4 days.

Freezing: Freeze in a sealed container or freezer bag for up to 2-3 months. Label with the date.

Thawing and Reheating: Thaw overnight in the fridge. Reheat on the stove over low heat to keep it moist, or microwave covered, stirring occasionally.

Quick Note: Keep rice or noodles separate until ready to reheat and serve to avoid sogginess.

🏆 Expert Tips. What to Pay Attention To?

• Prep Your Chicken Right: I always slice my chicken breasts evenly to ensure they cook well and soak up the teriyaki sauce nicely. Thinner slices cook faster and get a better glaze.
• Choose Your Veggies: I like using bell peppers and broccoli, but any veggies work. Just remember, different veggies might need slightly different cooking times.
• Get the Sauce Just Right: I start with the recommended amount of cornstoutch to thicken the sauce and add more if I want it thicker. It’ll also thicken as it cools.
• Marinate for Flavor: When I have time, I marinate the chicken in teriyaki sauce for 30 minutes to an hour. It’s not a must, but it really enhances the flavor.
• Don’t Overcrowd the Pan: I make sure not to overcrowd the pan when cooking the chicken. If necessary, I cook in batches to get a nice browning rather than just steaming.

📋 Recipe Card:

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