Looking for a new and easy dinner recipe? Teriyaki Chicken stir fry is a 30 minute meal that’s perfect for any weeknight dinner. Make takeout at home for a healthier spin on your favorite food – this dinner is picky eater approved!
Gah I can’t even say the words “stir fry” without thinking about that song. You know the one: “In the kitchen, wrist twistin’ like a stir fry”…and basically none of the other lyrics are blog-friendly. But really though, now it’s going to be stuck in my head all night long so thank you Migos, I appreciate it.
I am all about easy 30 minute meals these days. If it’s going to take me longer it’s just not going to happen – even on weekends. I need fast, easy, and DELICIOUS food that even my kid will eat. That’s a pretty tall order (especially the pick-eater thing).
We absolutely love Asian food. If it was up to me we’d eat out at least three times a week: Chinese, Pizza, and Mexican. Oh, and don’t forget sushi and real Italian food. So…five nights a week. I just wish that was good for my waistline and my wallet!
If you’re trying to cook more and still want that takeout taste, this recipe is for you!
You can make your own takeout at home – this easy Chicken Teriyaki stir fry is a 30 minute meal the whole family will love.
Since I’m trying to watch what I eat (carbs and sugar), making my own takeout has become very important. Making it at home means I get to control the ingredients. Plus, stir fry is easy any night of the week! And it’s versatile: pick a protein and a veggie and serve with rice, done.
What is teriyaki sauce?
My homemade teriyaki sauce can be made as a marinade or as a thick glaze for chicken or pork. It’s a simple recipe with just a few ingredients.
Teriyaki sauce can be high in sodium, so I use low-sodium soy sauce. That way I can control the amount of salt in my recipe.
Prepared sauces and restaurant marinades can be high in sugar as well, which is why I use honey instead of brown sugar. Sugar is sugar but at least honey is more natural than brown or granulated sugar.
Once you stir all the teriyaki sauce ingredients together you can use it as a sauce for this dinner, or use it as a marinade. Teriyaki marinade is great on chicken breasts or pork or even steak.
What kind of chicken do you use for stir fry?
I use boneless skinless chicken breasts for most of my dinner recipes, but you can use thighs for this as well.
Instead of cooking the chicken breasts or thighs whole, slice them into bite size pieces. This makes them easier to eat and they cook faster, making this family meal get on the table quicker.
Cook your chicken until it’s almost finished cooking, then add your teriyaki sauce. Once the chicken is cooked through it’s time to make the glaze.
How do you thicken teriyaki sauce?
I always thicken my sauces with a cornstarch slurry.
- A slurry is a simple paste made of cornstarch and cold water. You can make the slurry as thick or as thin as you want but know that the thinner it is, the thinner your sauce will be.
Simply stir the slurry into the hot teriyaki sauce and it’ll immediately boil and thicken into a nice glaze.
Once it’s cooked I like to serve it with slices of green onions and sesame seeds for garnish.
We don’t eat pork very much anymore but you could definitely use this same recipe and method with some boneless pork chops.
This Chicken Teriyaki stir fry is simple and quick and my family proclaimed it one of my best chicken recipes ever!
What do you serve with chicken teriyaki?
Tools for success:
- Measuring cup
- Want to take the guesswork out of knowing if your chicken is done? Get my favorite tool: a Thermapen.
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- 1 cup water
- 1/2 cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 2 cloves garlic pressed
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into bite size pieces
- 2 tablespoons cornstarch
- Green onions for serving
- Rice for serving
- Whisk together water, soy, honey, vinegar, garlic, ginger, and pepper.
- Heat a large frying pan over medium-high heat. Add oil to the pan. When hot, add the chicken pieces in a single layer. Brown on one side about 5 minutes then turn and cook until almost cooked through (5-8 more minutes, depending on the size of the pieces)
- Add the teriyaki sauce to the pan and cook until chicken is cooked through.
- Meanwhile, mix cornstarch with 1-2 teaspoons of cold water to make a slurry. Add it to the pan and stir to combine. Cook a few more minutes, the sauce will boil and thicken. Once thickened, remove from heat.
- Serve hot over rice with a garnish of green onions.
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: May 21, 2019