Juicy Teriyaki-Glazed Chicken Stir Fry with Crisp Veggies
Description
This vibrant stir fry is a weeknight hero—tender chicken pieces glazed in a sticky, savory-sweet teriyaki sauce, paired with crisp, colorful vegetables. It’s quick, healthy, and packed with flavor. Perfect served over steamed rice or noodles for a complete meal.
Servings: 3–4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Chicken Stir Fry:
1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced
2 tbsp vegetable oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup broccoli florets
1 medium carrot, julienned or thinly sliced
1 small zucchini, sliced into half-moons
2–3 green onions, sliced
2 cloves garlic, minced
1 tsp fresh ginger, grated
For the Teriyaki Sauce:
1/4 cup soy sauce (low-sodium preferred)
2 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tbsp mirin or dry sherry (optional)
1 tsp sesame oil
1 tsp cornstarch mixed with 1 tbsp water (slurry, for thickening)
Optional Garnish:
Toasted sesame seeds
Fresh cilantro or parsley
Extra sliced green onions
Instructions
Prepare the Sauce:
In a small bowl, whisk together soy sauce, honey, rice vinegar, mirin (if using), and sesame oil. Set aside.
Cook the Chicken:
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
Add sliced chicken and cook until golden brown and cooked through (about 5–6 minutes).
Remove chicken from the pan and set aside.
Stir Fry the Vegetables:
In the same pan, add remaining 1 tbsp oil.
Add garlic and ginger; sauté for 30 seconds until fragrant.
Toss in broccoli, carrots, and bell peppers. Stir fry for 3–4 minutes until vegetables are crisp-tender.
Add zucchini and green onions; cook another 1–2 minutes.
Combine Chicken & Sauce:
Return cooked chicken to the pan.
Pour teriyaki sauce over the chicken and vegetables.
Stir well and cook for another 1–2 minutes until sauce thickens and evenly coats everything.
Serve:
Serve hot over steamed rice or noodles.
Garnish with sesame seeds, green onions, or cilantro if desired.
Tips & Tricks / Q&A
Q: Can I use frozen vegetables?
A: Yes! Just make sure to thaw and drain them first. Stir fry a bit longer to avoid extra water in the pan.
Q: Can I make this ahead of time?
A: You can prep chicken and veggies ahead. Cook everything fresh when ready to eat, or store the cooked stir fry in the fridge for 2–3 days. Reheat gently on the stovetop.
Q: Can I make it gluten-free?
A: Substitute soy sauce with tamari or coconut aminos.
Q: How can I make the chicken extra juicy?
A: Marinate the chicken in 1 tbsp soy sauce + 1 tsp cornstarch for 15–20 minutes before cooking. This keeps it tender and moist.
Q: Can I add more protein?
A: Sure! Tofu, shrimp, or beef strips can work well as alternatives or additions.