Sticky Teriyaki Chicken Stir-Fry Recipe
(A healthier takeout classic, ready in a flash.)
All the sticky, sweet, and tangy flavor you crave without the deep-fried guilt.
INGREDIENTS.
For the Teriyaki Sauce:
¼ cup low-sodium soy sauce
¼ cup water
2 tbsp honey
1 tbsp rice vinegar
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp toasted sesame oil
1 tbsp cornstarch whisked with 2 tbsp cold water
For the Stir-Fry:
1 lb boneless, skinless chicken breasts, thinly sliced against the grain
2 tbsp avocado oil, divided
3 cups broccoli florets
1 large carrot, thinly sliced
1 red bell pepper, sliced into strips
1 cup sugar snap peas or snow peas
¼ cup water or broth, for steaming
1 tbsp sesame seeds
2 green onions, sliced
For the Sticky Rice
How to Make This.
Stovetop Method:
Prep the Sauce: In a small bowl, whisk together the soy sauce, water, honey, rice vinegar, garlic, and ginger until the honey dissolves. Set aside. Have your cornstarch slurry ready.
Sear the Chicken: Pat the thinly sliced chicken dry and season lightly with pepper. Heat 1 tablespoon of avocado oil in a large wok or skillet over high heat. Add the chicken in a single layer and let it sear for 2 minutes undisturbed, then stir-fry for another 1-2 minutes until just cooked through. Transfer the chicken to a clean plate.
Stir-Fry the Vegetables: Add the remaining 1 tablespoon of oil to the screaming hot pan. Add the broccoli florets and sliced carrots. Stir-fry for 2 minutes. Pour in the ¼ cup of water or broth, immediately cover with a lid, and let the vegetables steam for 2 minutes. Remove the lid – the water should be evaporated and the broccoli vibrant green and slightly tender.
Add the Quick-Cooking Veggies: Add the sliced bell pepper and snap peas to the pan. Stir-fry for another 2 minutes until the peppers are just starting to soften but still have crunch.
Glaze Everything: Return the cooked chicken to the pan. Give the teriyaki sauce a quick re-whisk and pour it over the chicken and vegetables. Stir-fry for 1 minute until the sauce comes to a boil.
Thicken: Drizzle in the cornstarch slurry while stirring constantly. The sauce will immediately begin to turn glossy and thicken, clinging to every piece of chicken and vegetable. Cook for 30-60 more seconds. Turn off the heat and stir in the teaspoon of sesame oil.
Serve: Transfer the stir-fry to a platter or serve directly over bowls of steamed rice. Garnish liberally with sesame seeds and sliced green onions.
Electric Skillet Method:
Set electric skillet: To 400°F (200°C). Prepare the sauce and slurry.
Sear: The thinly sliced chicken in 1 tbsp of oil in a single layer, then remove.
Add: Remaining oil and the broccoli and carrots. Stir-fry for 2 minutes, add the water, cover (use a baking sheet if your skillet lacks a lid), and steam for 2 minutes.
Add: Peppers and snap peas, stir-fry for 2 minutes, then return the chicken and pour in the sauce.
Add the cornstarch slurry: Stir until the sauce is thick and glossy, then finish with sesame oil and serve.
Tips.
Prep Everything First: Stir-fries move at lightning speed. Have every vegetable chopped, the sauce mixed, and the cornstarch slurry ready before you even turn on the stove. There is no time to chop between steps.
Slice Chicken Thinly & Against the Grain: For maximum tenderness and the quickest cook time, slice the chicken breast thinly against the grain. Slightly freezing it for 15 minutes beforehand makes this much easier.
Steam Vegetables for Speed: That quick steam step with a splash of water and a lid is essential for cooking dense broccoli and carrots without burning the garlic or sauce. They emerge vibrant green and perfectly crisp-tender.
Searing Temperature is Everything: Your wok or skillet must be screaming hot before the chicken hits it. A proper sear locks in juices and creates those delicious caramelized edges. If the pan is crowded or not hot enough, the chicken will steam and turn pale.
Customize Your Crunch: Water chestnuts, baby corn, or roasted cashews added at the end bring wonderful texture. A final drizzle of toasted sesame oil, off the heat, provides an irreplaceable nutty aroma.
Why Make This?
This Sticky Teriyaki Chicken Stir-Fry is a testament to the idea that a quick dinner meal can be a vibrant, fresh, and healthy feast of color and texture. By creating your own glossy, savory-sweet teriyaki sauce in minutes, you’re skipping the high sugar, sodium, and preservatives of the takeout version and replacing them with clean, punchy, wholesome ingredients. It’s a fast, flexible, family-pleasing masterpiece that delivers everything you crave about a good stir-fry: tender protein, crisp-tender vegetables, and a sticky, glorious sauce that makes every single grain of rice delicious.
SERVING SUGGESTIONS.
- A quick, crunchy slaw of shredded cabbage and carrots tossed with a splash of rice vinegar and sesame oil.
- For a green vegetable element, stir-fried broccoli florets or sautéed bok choy with a clove of garlic for a more subtle, peppery bite.
- A final flourish of sesame seeds and thinly sliced green onions adds a fresh, bright finish.
- Don’t forget a sprinkle of red pepper flakes if you like a little heat to play against the sweet citrus.
More Recipes.
DIGITAL DOWNLOAD
Stop wondering whats for dinner.
Our Nourishing Meal Planner ($12) gives you a full week of dinners planned so weeknights always feel this good.
→ Bundle: The Nourished Life Bundle
You Might Also Like.
- This strawberry cake is made for sharing, and our Home Café Setup guide will help you create the perfect coffee corner to enjoy alongside a slice on a slow afternoon.
- Make your kitchen as beautiful as a caramel cake coming out of it. Our Kitchen Decor guide has everything you need to style your space with intention and quiet elegance.
“Better Homes & Gardens offers tips for cooking like a pro.”