Easy Teriyaki Chicken Stir-Fry Done!

The aroma of sizzling chicken mingled with fresh vegetables fills the kitchen as you prepare a delightful meal. This Easy Teriyaki Chicken Stir-Fry Done! can be whipped up in just 30 minutes and showcases a perfect balance of flavors and textures. It’s a tasty way to enjoy a quick yet nourishing dinner any night of the week.

This recipe is ideal for busy weeknights or when you want to impress guests without spending all day in the kitchen. Feel free to make this stir-fry ahead of time; just store it in an airtight container in the fridge for up to three days.

Why You’ll Love This Recipe

• The sauce is a perfect blend of sweet and salty, enhancing the chicken’s flavor.
• It comes together in less than 30 minutes, making it perfect for a quick weeknight meal.
• The crispy vegetables add a satisfying crunch to every bite.
• This dish is versatile and can easily be adjusted for different proteins or vegetables.

What You’ll Need

Gather these ingredients to create your stir-fry:

For the Chicken

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

For the Stir-Fry

• 2 tablespoons olive oil, divided use
• to taste salt
• to taste pepper
• 2 cups broccoli florets
• 1 medium red bell pepper, sliced into strips
• 1/2 medium onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger

For the Sauce

• 1/3 cup low-sodium soy sauce
• 1/4 cup chicken broth
• 3 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch

For Serving

• 1/4 cup cashews
• 2 green onions, chopped
• 1 tablespoon sesame seeds, toasted

Low-sodium soy sauce helps control saltiness.

Substitutions & Swaps

• Chicken can be replaced with tofu or shrimp.
• Honey can be substituted with maple syrup.
• Cashews can be swapped for peanuts or almonds.
• Broccoli can be replaced with snap peas or bell peppers.

How to Make It

Get ready to make this delicious stir-fry in just a few easy steps!

1. Heat the Oil

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and season with salt and pepper. Cook until browned, about 5-7 minutes.

2. Cook the Vegetables

Add the remaining tablespoon of olive oil to the same skillet. Toss in the broccoli, red bell pepper, onion, garlic, and ginger; stir-fry for another 4-5 minutes until the vegetables are tender-crisp.

3. Prepare the Sauce

In a small bowl, whisk together the soy sauce, chicken broth, honey, rice vinegar, sesame oil, and cornstarch until smooth.

4. Combine Everything

Pour the sauce over the chicken and vegetables in the skillet. Stir well to combine and cook for another 2-3 minutes until the sauce thickens and coats everything evenly.

5. Finish and Serve

Remove from heat and stir in the cashews and chopped green onions. Sprinkle with toasted sesame seeds before serving.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, because of the vegetables’ texture.
Reheat: Microwave for 1-2 minutes until heated through.

Tips for Best Results

• Cut the chicken into uniform pieces for even cooking.
• Don’t overcrowd the pan; cook in batches if necessary.
• Adjust the sweetness by adding more or less honey as desired.
• Allow the sauce to bubble for a minute to fully thicken.

Serving Suggestions

• Serve over steamed rice or quinoa for a hearty meal.
• Pair with a simple side salad for freshness.
• Great for meal prep or entertaining guests with a quick dinner option.