Some nights, I don’t want to play chef—I just want something quick that tastes like I put in more effort than I actually did. That’s when I pull out this stir fry teriyaki chicken. We’re talking about tender chicken breast, bright veggies, and that sticky-sweet teriyaki glaze that makes you want to lick the spoon. It hits all the right notes without asking you to dirty every dish in your kitchen. We usually keep this one in our weeknight rotation since it’s one of those easy chicken meals you can dress up or down. Add some steamed rice, maybe a sprinkle of sesame seeds if you’re feeling fancy, and dinner is done. It’s one of my favorite recipes for when I need something fast but don’t want to settle for boring. You know those recipes that feel like they came from “my recipes” list but look like “favorite recipes dinner” on Pinterest? This is that dish. The kind you jot down and slide into your “favorite food ideas” file because you know you’ll want it again and again.

1) Key Takeaways
2) Easy Stir Fry Teriyaki Chicken Recipe
3) Ingredients for Stir Fry Teriyaki Chicken
4) How to Make Stir Fry Teriyaki Chicken
5) Tips for Making Stir Fry Teriyaki Chicken
6) Making Stir Fry Teriyaki Chicken Ahead of Time
7) Storing Leftover Stir Fry Teriyaki Chicken
8) Try these Main Course recipes next!
9) Stir Fry Teriyaki Chicken
10) Nutrition

1) Key Takeaways

Quick weeknight chicken dinner with a sticky teriyaki glaze
Perfect for batch cooking or easy lunch recipes
Loaded with colorful veggies and juicy bites of chicken
A favorite go-to in our collection of easy chicken meals

2) Easy Stir Fry Teriyaki Chicken Recipe

This stir fry teriyaki chicken recipe became a weeknight hero for me and my family. It’s a no-fuss, one-pan meal that pulls together ingredients I almost always have on hand. Chicken, veggies, sauce. Done. But here’s the kicker: it’s also one of those easy lunch recipes that actually holds up well as leftovers.

Some meals taste like leftovers. This one doesn’t. The teriyaki sauce thickens and coats everything beautifully the next day. It’s rich, sticky, and somehow better after a night in the fridge. I’m always amazed at how it transforms into one of our favorite recipes with so little effort.

If you’re new to quick stir-fries, this is a perfect place to start. It’s a low-pressure recipe. You won’t need a fancy wok or skills from a cooking show. Just a pan, some heat, and a craving for flavor. Trust me, this lands squarely in my recipes that I remake week after week. It’s one of those favorite food ideas that stays in rotation.

3) Ingredients for Stir Fry Teriyaki Chicken

Chicken Breasts: Boneless, skinless, and cut into small pieces. This is the heart of the recipe. I go with fresh, but frozen works in a pinch if you let it thaw completely before cooking.

Vegetable Oil: You need just enough to coat the pan and get the chicken browning nicely. It helps with flavor and stops the meat from sticking.

Broccoli Florets: I like to cut mine small so they cook quickly. They add a nice crunch and soak up the teriyaki glaze like little green sponges.

Red Bell Pepper: Adds color, sweetness, and a little texture contrast. You can swap in yellow or orange if that’s what’s in your fridge.

Snap Peas: These are quick to cook and give the dish a crisp bite. They also add freshness to balance the sauce.

Garlic: Fresh minced garlic makes a big difference. Don’t skip it. That quick hit of fragrance in the pan sets the stage for the whole dish.

Teriyaki Sauce: Store-bought saves time, but feel free to mix your own if you’re feeling bold. Sweet, salty, and thick, it brings the dish together.

Sesame Seeds: Totally optional, but they add a nice toasty finish and make the plate look a little dressed up.

Cooked Rice: White or brown works great. I usually start the rice first so it’s ready when the chicken is done.

4) How to Make Stir Fry Teriyaki Chicken

Step 1: Start by heating your pan. I crank it to medium-high and swirl in the oil. You want it hot enough to sizzle but not so hot that it smokes.

Step 2: Drop in the chicken and spread it out so it has room to brown. Don’t crowd the pan. Let it sit for a minute before flipping so you get that golden sear.

Step 3: Once the chicken’s cooked through, toss in the garlic. Stir quickly. It should smell amazing right away—don’t let it burn.

Step 4: Add your veggies. I usually go in order of firmness, starting with broccoli, then pepper, then snap peas. Stir them around for 4–5 minutes until they’re crisp-tender.

Step 5: Pour in the teriyaki sauce. Stir well so everything is glossy and coated. Let it simmer for 2 minutes until the sauce thickens just slightly.

Step 6: Spoon the stir fry over rice. Sprinkle with sesame seeds if you’re using them, and that’s it. Time to eat.

5) Tips for Making Stir Fry Teriyaki Chicken

Use high heat, but not too high. If your pan’s too cool, the chicken steams. Too hot, and it burns. Medium-high usually works best.

Cut everything ahead of time. Stir frying moves fast. Once that chicken hits the pan, you won’t have time to chop veggies or measure sauce. Prep first, then cook.

Don’t overcook the vegetables. The goal is tender with a little snap. Overcooked broccoli turns sad fast. Keep it bright green and a bit crisp.

6) Making Stir Fry Teriyaki Chicken Ahead of Time

This dish is one of those easy lunch recipes I like to batch cook. Make it the night before and store it in containers with a scoop of rice. It travels well and reheats without losing flavor.

If you’re meal prepping, don’t add sesame seeds until right before eating. They stay crunchier that way. You can even pack a tiny container of them on the side.

I sometimes double the sauce and save half for later in the week. It’s great over tofu, shrimp, or just drizzled on roasted vegetables.

7) Storing Leftover Stir Fry Teriyaki Chicken

Let the stir fry cool to room temperature before packing it up. Store it in a sealed container in the fridge. It’ll keep for up to 4 days.

I like to keep the rice and chicken separate when possible. That way, neither one gets soggy. Reheat in the microwave or in a skillet with a splash of water to loosen the sauce.

If you’re freezing leftovers, use airtight containers. Thaw overnight in the fridge before reheating. The flavor holds up surprisingly well.

8) Try these Main Course recipes next!

9) Stir Fry Teriyaki Chicken