Easy Teriyaki Chicken Stir-Fry Recipe

If you’re craving a dish that’s quick, bursting with flavor, and perfect for busy weeknights, I’ve got just the thing for you: an Easy Teriyaki Chicken Stir-Fry Recipe that comes together in about 20 minutes. I absolutely love this because it skips the bottled sauce, giving you this fresh, glossy teriyaki glaze that clings to tender chicken and makes your kitchen smell like a dream. Whether you’re cooking for family or just whipping up a solo dinner, this stir-fry hits all the sweet-savory notes you want and looks fabulous on your plate. Let me walk you through how to nail it every time!

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Ingredients You’ll Need

The beauty of this Easy Teriyaki Chicken Stir-Fry Recipe is in its simplicity — the ingredients are everyday staples you’ll find in most kitchens but combine perfectly to create that glossy, sticky, sweet-savory teriyaki sauce that clings to each juicy bite of chicken. Choosing the right cuts and fresh aromatics really lifts this dish.

• Chicken thighs: I prefer boneless, skinless for quick cooking and great juiciness.
• Salt and pepper: The basic seasoning to highlight the natural flavor of the chicken.
• Vegetable oil: A neutral oil with a high smoke point, ideal for stir-frying.
• Cooked rice: The perfect bed for soaking up all that delicious sauce.
• Soy sauce (low sodium): Gives that essential umami base without being too salty.
• Mirin: This slightly sweet rice wine adds authentic depth and balance.
• Sake or dry white wine: I use sake for authenticity, but dry white wine works great if you don’t have it.
• Brown sugar: Adds caramel notes and sweetness without overpowering.
• Honey: For a silky finish and extra touch of natural sweetness.
• Garlic (minced): Fresh garlic punches up the flavor — don’t skimp here!
• Fresh ginger (grated): I find that fresh ginger gives a bright zing that grated or powdered just can’t match.
• Cornstarch: Helps thicken the sauce to that perfect glossy consistency.
• Water: Needed to dissolve the cornstarch and balance the sauce thickness.

Variations

I love to tweak this Easy Teriyaki Chicken Stir-Fry Recipe depending on the season or who I’m cooking for. Feel free to switch up veggies or protein, or make it a bit healthier if that’s your vibe. It’s all about making the recipe work for you and what’s in your kitchen.

• Add Veggies: I sometimes toss in bell peppers, snap peas, or broccoli for extra color and crunch — great way to sneak in veggies.
• Use Chicken Breast: If you prefer leaner meat, chicken breast works fine but watch cook time closely to avoid drying out.
• Spicy Kick: Adding a splash of sriracha or some red pepper flakes gives this stir-fry a delicious heat my family loves.
• Gluten-Free: Swap soy sauce for tamari to keep things gluten-free without sacrificing taste.

How to Make Easy Teriyaki Chicken Stir-Fry Recipe

Step 1: Whisk together the homemade teriyaki sauce

This little sauce is the star here. Grab a small bowl and whisk together soy sauce, mirin, sake (or dry white wine), brown sugar, honey, minced garlic, grated ginger, cornstarch, and water. The cornstarch helps thicken the sauce later, so don’t skip it. Mixing it now means when you add it to the pan, everything comes together quickly — no clumps, just glossy perfection!

Step 2: Prep and season the chicken

Slice your boneless, skinless chicken thighs into bite-sized pieces so they cook quickly and evenly. Season them lightly with salt and pepper — this simple step really brings out the meat’s natural flavor and balances the sweet sauce perfectly.

Step 3: Sauté the chicken

Heat the vegetable oil in a large skillet over medium-high heat until shimmering but not smoking. Spread the chicken pieces out in a single layer (you might have to do this in batches if your pan isn’t big enough) and cook for around 6-8 minutes. You’re looking for a nice golden brown on all sides and fully cooked through. Avoid crowding the pan — it helps the chicken sear beautifully instead of steaming.

Step 4: Coat the chicken in the teriyaki sauce

Pour your homemade teriyaki sauce over the cooked chicken in the skillet. Stir well to coat every piece and cook for another 1-2 minutes while the sauce thickens to that beautiful, sticky glaze that makes this dish addictive. The cornstarch shines here, turning the sauce silky and clinging perfectly to your chicken.

Step 5: Serve it up with rice

Plate your teriyaki chicken over fluffy cooked rice — I like jasmine or short-grain for the stickiness — and sprinkle on some sesame seeds or sliced green onions if you have them. It makes the dish feel a little fancy without any extra work!

How to Serve Easy Teriyaki Chicken Stir-Fry Recipe

Garnishes

I love to sprinkle a handful of toasted sesame seeds and some finely sliced green onions over the finished dish — it adds crunch, color, and a fresh pop of flavor that balances the richness of the sauce. If you’re feeling fancy, a few thin strips of nori or a drizzle of toasted sesame oil ups the umami factor beautifully.

Side Dishes

This stir-fry pairs wonderfully with a crisp cucumber salad or steamed veggies like bok choy or snap peas for some refreshing contrast. On days when I’m feeling indulgent, I’ll serve it alongside vegetable tempura or some simple miso soup to round out the meal.

Creative Ways to Present

One of my favorite ways to jazz this up is serving the teriyaki chicken over a bed of steamed broccoli or inside a lettuce wrap for a fun hand-held option at casual dinners. For special occasions, arranging the chicken and rice in a bowl, topped with an onsen egg and sprinkled with pickled ginger, makes the meal feel restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

I usually let the stir-fry cool completely before transferring leftovers to an airtight container. It keeps well in the fridge for up to 3 days — the chicken stays moist and the sauce holds up beautifully. Just be sure to store the rice separately if you can, to avoid it getting mushy.

Freezing

Freezing this Easy Teriyaki Chicken Stir-Fry Recipe works great, especially if you portion it out into meal-sized containers. I recommend freezing the chicken and sauce together but refrigerating fresh rice separately, as texture can suffer in the freezer. When thawed, the sauce remains glossy and delicious.

Reheating

To bring leftovers back to life, I reheat gently in a skillet over medium-low heat, adding a splash of water or broth if the sauce seems too thick. This keeps the chicken tender and the sauce silky — microwaving works too, but stirring midway helps prevent hot spots and drying.

FAQs

Final Thoughts

This Easy Teriyaki Chicken Stir-Fry Recipe is one of those dishes that instantly becomes a weeknight favorite because it’s fast, flavorful, and so satisfying. I discovered this trick for homemade teriyaki sauce after tiring of store-bought versions, and now it’s a staple in my kitchen. I hope you find as much joy in cooking and eating it as I do — trust me, once you try this, you’ll be making it again and again!

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