Teriyaki Chicken Stir-Fry is the perfect combination of sweet, savory, and tangy flavors — all in one vibrant, colorful dish. This quick and easy meal brings the taste of Japanese cuisine straight to your kitchen, combining juicy chicken, crisp vegetables, and a luscious homemade teriyaki sauce. Whether you’re cooking for a busy weeknight dinner or a special family meal, this stir-fry delivers both flavor and convenience. Packed with protein, loaded with veggies, and bursting with fresh pineapple sweetness, it’s a wholesome dish you’ll make again and again.
Why You’ll Love This Teriyaki Chicken Stir-Fry
This Teriyaki Chicken Stir-Fry is one you’ll find yourself making again and again because:
It’s fast and fuss-free, coming together in under 30 minutes.
The from-scratch teriyaki sauce delivers a fresh, authentic flavor you’ll love.
Its bright, colorful appearance makes it look and feel like a restaurant-worthy dish.
It’s family-friendly and easy to customize for different tastes.
Ingredients
For the Chicken & Vegetables:
4 boneless, skinless chicken breasts, pounded to an even thickness
2 tablespoons peanut oil (or olive oil)
2 cups fresh diced pineapple
1 head broccoli, cut into small florets
1 red bell pepper, chopped
2 green onions, sliced
1 tablespoon sesame seeds (for garnish)
1 cup prepared teriyaki sauce (see recipe below)
For the Homemade Teriyaki Sauce:
1 tablespoon cornstarch
1 tablespoon cold water
½ cup white sugar
½ cup soy sauce
¼ cup cider vinegar
1 clove garlic, minced
½ teaspoon ground ginger
¼ teaspoon ground black pepper
Step-by-Step: How to Make Teriyaki Chicken Stir-Fry
Prepare the Chicken: Place chicken breasts between two pieces of plastic wrap and pound to an even thickness. Season with salt and pepper on both sides.
Cook the Chicken: Heat peanut oil in a large skillet over medium heat. Cook chicken for 5–7 minutes per side until golden brown and fully cooked. Transfer the chicken to a plate and keep it covered to lock in the juices.
Make the Sauce: In a bowl, whisk together cornstarch and cold water. In a saucepan, combine soy sauce, sugar, cider vinegar, garlic, ginger, and black pepper. Bring to a gentle simmer, then whisk in the cornstarch slurry and cook until thickened.
Cook the Vegetables: In the same skillet used for the chicken, sauté pineapple, red bell pepper, broccoli, and minced garlic for 1–2 minutes until fragrant and slightly tender.
Combine Everything: Cut the chicken into bite-sized chunks, return it to the pan, and pour the prepared teriyaki sauce over the mixture, stirring well. Let it cook for another 1–2 minutes until everything is evenly coated.
Serve: Plate over steamed jasmine rice or noodles. Garnish with green onions and sesame seeds.
Helpful Tips
Prep in advance: Chop your veggies and pineapple earlier in the day for faster cooking.
Don’t overcook the veggies: Keep them crisp for a better texture.
Thicken the sauce: If you like a thicker glaze, add a touch more cornstarch slurry.
Use a large skillet or wok: This ensures even cooking and prevents overcrowding.
Substitutions and Variations
Protein swaps: Try shrimp, beef, or tofu for variety.
Low-sugar option: Replace sugar with honey or coconut sugar.
Extra veggies: Add snow peas, carrots, or zucchini for more crunch.
Spicy kick: Add red pepper flakes or a drizzle of sriracha for heat.
Storage Instructions
Refrigerate: Keep leftovers in an airtight container for up to 4 days.
Freeze: Store cooled stir-fry in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop for best results.
Reheat: Warm in a skillet over medium heat to preserve the texture of the chicken and vegetables.
Nutritional Information
Calories: 2072 kcal
Carbohydrates: 267 g
Protein: 150 g
Fat: 45 g
Saturated Fat: 8 g
Cholesterol: 289 mg
Sodium: 29,132 mg
Potassium: 4,265 mg
Fiber: 13 g
Sugar: 223 g
Vitamin A: 4,860 IU
Vitamin C: 402.6 mg
Calcium: 381 mg
Iron: 18.2 mg
Serving Suggestions
Serve over fluffy steamed jasmine rice for a classic pairing.
Pair with stir-fried noodles for a heartier option.
Add a side of miso soup or an Asian cucumber salad for a complete meal.
Sprinkle with extra sesame seeds or chopped nuts for added crunch.
Frequently Asked Questions About Teriyaki Chicken Stir-Fry
1. Can I use store-bought teriyaki sauce?
Yes! While homemade sauce gives a fresher taste, store-bought teriyaki works well when you’re short on time.
2. Can I make this recipe gluten-free?
Absolutely. Substitute soy sauce with tamari or coconut aminos for a gluten-free option.
3. What’s the best way to reheat this dish?
Reheat in a skillet over medium heat to maintain the texture of the vegetables and chicken. A splash of water or sauce can help keep it moist.
4. Can I add other vegetables?
Definitely! Snap peas, baby corn, or even carrots make excellent additions.
5. How do I adjust the flavor?
Add more sugar for sweetness or an extra splash of vinegar for tang — taste as you go to get the perfect balance.
Conclusion
Thank you for stopping by to try this Teriyaki Chicken Stir-Fry! This recipe is one of my personal favorites because it’s quick, full of flavor, and easy to customize. Whether you’re cooking for yourself, your family, or guests, this dish is sure to impress. I hope you enjoy every bite as much as I do. Happy cooking, and thank you for being part of our food-loving community!
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Teriyaki Chicken Stir-Fry
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Teriyaki Chicken Stir-Fry combines juicy chicken, fresh pineapple, crisp veggies, and a rich homemade teriyaki sauce. A quick and colorful dish perfect for busy weeknights or family dinners.
Ingredients
4 boneless, skinless chicken breasts, pounded to even thickness
2 tablespoons peanut oil (or olive oil)
2 cups diced fresh pineapple
1 head broccoli, cut into florets
1 red bell pepper, chopped
2 green onions, sliced
1 tablespoon sesame seeds (for garnish)
1 cup homemade teriyaki sauce
For the Homemade Teriyaki Sauce:
1 tablespoon cornstarch
1 tablespoon cold water
½ cup white sugar
½ cup soy sauce
¼ cup cider vinegar
1 clove garlic, minced
½ teaspoon ground ginger
¼ teaspoon ground black pepper
Instructions
Prepare the Chicken: Place chicken breasts between two pieces of plastic wrap and pound to an even thickness. Season with salt and pepper on both sides.
Cook the Chicken: Heat peanut oil in a large skillet over medium heat. Cook chicken for 5–7 minutes per side until golden brown and fully cooked. Transfer the chicken to a plate and keep it covered to lock in the juices.
Make the Sauce: In a bowl, whisk together cornstarch and cold water. In a saucepan, combine soy sauce, sugar, cider vinegar, garlic, ginger, and black pepper. Bring to a gentle simmer, then whisk in the cornstarch slurry and cook until thickened.
Cook the Vegetables: In the same skillet used for the chicken, sauté pineapple, red bell pepper, broccoli, and minced garlic for 1–2 minutes until fragrant and slightly tender.
Combine Everything: Cut the chicken into bite-sized chunks, return it to the pan, and pour the prepared teriyaki sauce over the mixture, stirring well. Let it cook for another 1–2 minutes until everything is evenly coated.
Serve: Plate over steamed jasmine rice or noodles. Garnish with green onions and sesame seeds.
Notes
Make it spicy: Add red pepper flakes or sriracha for a kick.
Protein swap: Substitute chicken with shrimp, beef, or tofu.
Veggie boost: Toss in snap peas, zucchini, or carrots for extra crunch.
Storage: Refrigerate leftovers for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 518 kcal
- Sugar: 55.7 g
- Carbohydrates: 66.7 g
- Protein: 37.5 g