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Authentic Teriyaki Chicken Stir Fry with Homemade Sticky Glaze

Close-up of glossy, saucy teriyaki chicken stir fry mixed with broccoli, carrots, and red peppers, sprinkled with sesame seeds.
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Make restaurant style teriyaki chicken stir fry at home using this simple recipe for a quick weeknight chicken dinner idea. This guide includes instructions for tender chicken and crisp vegetables.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 head broccoli, cut into florets
  • 2 carrots, thinly sliced on the diagonal
  • 1 red bell pepper, sliced
  • 1 cup snow peas
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup low-sodium soy sauce (for sauce)
  • 1/4 cup mirin (for sauce)
  • 1/4 cup water (for sauce)
  • 3 tablespoons packed brown sugar (for sauce)
  • 1 tablespoon rice vinegar (for sauce)
  • 1 teaspoon sesame oil (for sauce)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 teaspoon sesame seeds, toasted (for garnish)
  • Cooked white or brown rice, for serving

Instructions

  1. Prepare the homemade teriyaki sauce: In a small saucepan, combine the soy sauce, mirin, water, brown sugar, rice vinegar, and sesame oil. Heat over medium heat, stirring until the sugar dissolves completely. Bring to a simmer, then reduce heat to low and cook for 2 minutes. Whisk in the cornstarch slurry and cook until the sauce thickens into a sticky glaze, about 1 minute. Remove from heat and set aside.
  2. Prepare the chicken: Pat the chicken pieces dry with paper towels. This helps achieve a better sear. Season lightly with salt and pepper.
  3. Cook the chicken: Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the chicken in a single layer, avoiding overcrowding. Cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken from the wok and set aside.
  4. Stir fry the vegetables: Add a little more oil to the wok if needed. Add the carrots and broccoli florets. Stir fry for 3 minutes until they begin to soften. Add the red bell pepper and snow peas. Stir fry for another 2 minutes until the vegetables are crisp-tender.
  5. Add aromatics: Push the vegetables to one side of the wok. Add the minced garlic and grated ginger to the empty space and cook for 30 seconds until fragrant. Toss with the vegetables.
  6. Combine and glaze: Return the cooked chicken to the wok. Pour about two-thirds of the prepared teriyaki sauce over the chicken and vegetables. Toss everything quickly to coat evenly. Cook for 1 minute until the sauce is hot and sticky. Add more sauce if you prefer a heavier glaze.
  7. Serve immediately over cooked rice. Garnish with toasted sesame seeds.

Notes

  • For the best results when stir frying, cook in batches if your pan is not large enough. Overcrowding lowers the temperature and steams the food instead of searing it.
  • If you prefer dark meat, substitute chicken thighs for breasts.
  • For a different texture, substitute broccoli with sliced mushrooms or bok choy.
  • To make this a low calorie teriyaki chicken recipe, use less brown sugar in the sauce or substitute with a zero-calorie sweetener.

Nutrition

Find it online: https://hearthbite.com/teriyaki-chicken-stir-fry-recipe-guide/