12 Chicken Teriyaki Stir-Fry Varieties for Every Night
Experience the ultimate collection of chicken teriyaki stir-fry recipes that bring a perfect balance of sweet, salty, and savory flavors to your kitchen. From traditional classics to tropical twists, these recipes are designed to be quick, healthy, and incredibly satisfying for the whole family.
Classic Chicken Teriyaki
The quintessential Japanese-style stir-fry featuring a glossy, homemade sauce that perfectly coats tender chicken breast and fresh vegetables.
Ingredients
- •1 lb chicken breast, cubed
- •1/2 cup soy sauce
- •1/4 cup mirin
- •2 tbsp brown sugar
- •1 tsp grated ginger
- •2 cloves garlic, minced
- •2 cups broccoli florets
- •1 tbsp vegetable oil
Method
- 1
1. In a small mixing bowl, combine the soy sauce, mirin, brown sugar, grated ginger, and minced garlic to create the marinade and sauce base.
- 2
2. Heat the vegetable oil in a large wok or skillet over medium-high heat until it begins to shimmer slightly.
- 3
3. Add the cubed chicken breast to the hot pan and cook for about 5 to 7 minutes, stirring occasionally until the meat is browned on all sides and cooked through.
- 4
4. Remove the chicken from the pan and set it aside, then add the broccoli florets with a splash of water, covering the pan for 2 minutes to steam them.
- 5
5. Return the chicken to the pan and pour the prepared sauce over the mixture, tossing continuously for 3 minutes until the sauce thickens into a glossy glaze.
- 6
6. Serve immediately over a bed of steamed white rice or brown rice for a complete and balanced meal.
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Spicy Ginger Chicken Teriyaki
A zesty and heat-filled version of the classic, utilizing extra fresh ginger and red chili flakes to wake up your palate.
Ingredients
- •1 lb chicken thighs, sliced
- •1/3 cup soy sauce
- •2 tbsp honey
- •2 tbsp fresh ginger, minced
- •1 tsp red chili flakes
- •1 red bell pepper, sliced
- •1 onion, sliced
Method
- 1
1. Start by whisking together the soy sauce, honey, minced ginger, and red chili flakes in a bowl until the honey is fully dissolved.
- 2
2. Prepare your vegetables by slicing the red bell pepper and onion into thin, even strips to ensure they cook at the same rate.
- 3
3. Heat a wok over high heat and add a tablespoon of oil, then sear the chicken thighs until they are crispy and golden on the edges.
- 4
4. Add the peppers and onions to the wok with the chicken, stir-frying for 4 minutes until the vegetables are tender-crisp.
- 5
5. Pour the spicy ginger sauce over the ingredients and let it bubble vigorously for 2 minutes while stirring to coat everything evenly.
- 6
6. Garnish with a sprinkle of extra chili flakes if you prefer even more heat before serving hot.
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Honey Garlic Teriyaki Chicken
A sweet and sticky variation that uses honey as the primary sweetener, paired with an abundance of roasted garlic for depth.
Ingredients
- •1 lb chicken breast
- •1/4 cup honey
- •1/4 cup soy sauce
- •4 cloves garlic, minced
- •1 tbsp sesame oil
- •1 cup snap peas
- •1/2 cup sliced carrots
Method
- 1
1. Prepare the honey garlic glaze by mixing the honey, soy sauce, and half of the minced garlic in a container and setting it aside.
- 2
2. Heat the sesame oil in a large skillet over medium heat and add the remaining garlic, sautéing for 30 seconds until fragrant.
- 3
3. Increase the heat to high and add the chicken breast pieces, cooking until they are no longer pink in the center and have a light sear.
- 4
4. Toss in the snap peas and sliced carrots, cooking for another 3 minutes while stirring frequently to prevent burning.
- 5
5. Pour the honey garlic sauce into the skillet and reduce the heat slightly, allowing the sauce to simmer and thicken for about 5 minutes.
- 6
6. The dish is ready when the sauce is thick enough to coat the back of a spoon and the vegetables are perfectly tender.
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Pineapple Chicken Teriyaki Stir-Fry
Bring a tropical touch to your dinner with the addition of sweet pineapple chunks and a splash of pineapple juice in the sauce.
Ingredients
- •1 lb chicken breast
- •1 cup pineapple chunks
- •1/4 cup pineapple juice
- •1/4 cup soy sauce
- •2 tbsp brown sugar
- •1 green bell pepper
- •1 tbsp cornstarch
Method
- 1
1. Combine the pineapple juice, soy sauce, and brown sugar in a bowl, then stir in the cornstarch until no lumps remain to create a thickener.
- 2
2. Slice the chicken and green bell pepper into bite-sized pieces that are easy to eat and cook quickly.
- 3
3. Sauté the chicken in a hot wok until fully cooked, then add the bell peppers and cook for an additional 2 minutes.
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4. Add the pineapple chunks to the pan, allowing them to warm through and slightly caramelize on the edges for extra flavor.
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5. Pour the sauce mixture into the wok and stir constantly as it comes to a boil and thickens into a clear, fruity glaze.
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6. Serve this sweet and savory dish over coconut rice for a truly tropical experience that feels like a vacation on a plate.
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Sesame Vegetable Teriyaki Chicken
A vegetable-heavy stir-fry that emphasizes nutty sesame flavors and a variety of textures from different garden greens.
Ingredients
- •1 lb chicken thighs
- •2 tbsp toasted sesame seeds
- •1/3 cup teriyaki sauce
- •2 cups bok choy, chopped
- •1 cup shredded cabbage
- •1 tbsp sesame oil
- •2 green onions
Method
- 1
1. Start by toasting the sesame seeds in a dry pan for 1 minute until they are golden and fragrant, then set them aside for garnishing.
- 2
2. Heat the sesame oil in your wok and stir-fry the chicken thighs until they are fully browned and juicy.
- 3
3. Add the chopped bok choy and shredded cabbage to the wok, tossing them with the chicken until the greens begin to wilt slightly.
- 4
4. Pour your favorite teriyaki sauce over the mixture and cook for 3 minutes, ensuring the cabbage and bok choy absorb the flavors.
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5. Stir in half of the toasted sesame seeds and sliced green onions during the last minute of cooking for an integrated nutty taste.
- 6
6. Serve in bowls topped with the remaining sesame seeds for a beautiful presentation and added crunch.
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Orange Zest Teriyaki Chicken
A bright and citrusy version of teriyaki that uses fresh orange juice and zest to provide a refreshing acidic balance.
Ingredients
- •1 lb chicken breast
- •1/4 cup orange juice
- •1 tbsp orange zest
- •1/4 cup soy sauce
- •2 tbsp honey
- •1 cup snow peas
- •1 tbsp rice vinegar
Method
- 1
1. Whisk together the orange juice, orange zest, soy sauce, honey, and rice vinegar in a small bowl until the ingredients are well combined.
- 2
2. Slice the chicken into thin strips and stir-fry in a hot pan until they are opaque and slightly golden.
- 3
3. Add the snow peas to the pan and cook for 2 minutes, maintaining their bright green color and crisp texture.
- 4
4. Pour the orange teriyaki mixture over the chicken and peas, allowing the liquid to reduce by half until it becomes a syrupy glaze.
- 5
5. Taste the sauce and adjust with more orange zest if a stronger citrus profile is desired for the final dish.
- 6
6. This recipe pairs exceptionally well with light noodles or jasmine rice to soak up the aromatic orange-scented sauce.
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Mushroom and Broccoli Teriyaki
An earthy and savory stir-fry that combines the umami of mushrooms with the crunch of broccoli for a hearty meal.
Ingredients
- •1 lb chicken breast
- •2 cups cremini mushrooms, sliced
- •2 cups broccoli
- •1/2 cup soy sauce
- •1/4 cup water
- •2 tbsp sugar
- •1 tsp cornstarch
Method
- 1
1. Mix the soy sauce, water, sugar, and cornstarch together in a jar, shaking well to ensure the cornstarch is completely dissolved.
- 2
2. In a large skillet, cook the chicken pieces until they are browned and then remove them temporarily to prevent overcooking.
- 3
3. Add the sliced cremini mushrooms to the same skillet, sautéing them until they release their moisture and turn a deep brown color.
- 4
4. Add the broccoli florets and a tablespoon of water, then cover the pan for 2 minutes to allow the broccoli to soften.
- 5
5. Return the chicken to the skillet and pour the sauce over everything, stirring until the sauce thickens and coats the mushrooms and broccoli.
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6. Serve hot, ensuring every piece of mushroom and broccoli is drenched in the savory umami-rich teriyaki glaze.
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Sriracha Lime Chicken Teriyaki
A fusion of Thai and Japanese flavors, this dish offers a spicy kick from Sriracha and a sour tang from fresh lime juice.
Ingredients
- •1 lb chicken thighs
- •2 tbsp Sriracha
- •Juice of 2 limes
- •1/4 cup soy sauce
- •2 tbsp brown sugar
- •1 cup red onions
- •1/2 cup cilantro, chopped
Method
- 1
1. Create the marinade by whisking the Sriracha, lime juice, soy sauce, and brown sugar together in a medium-sized bowl.
- 2
2. Slice the chicken thighs and let them marinate in the mixture for at least 15 minutes to absorb the bold flavors.
- 3
3. Heat a skillet over high heat and cook the marinated chicken and the liquid together until the chicken is done and the sauce is bubbling.
- 4
4. Add the sliced red onions during the last 3 minutes of cooking to maintain a slight crunch and vibrant color.
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5. Once the sauce has reduced to a thick glaze, remove from heat and stir in the freshly chopped cilantro for a burst of herbal freshness.
- 6
6. Serve with extra lime wedges on the side so guests can adjust the acidity to their personal preference.
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Brown Sugar Garlic Teriyaki
A deeply caramelized and sweet variation that focuses on the rich notes of dark brown sugar and sautéed garlic cloves.
Ingredients
- •1 lb chicken breast
- •1/2 cup dark brown sugar
- •1/3 cup soy sauce
- •5 cloves garlic, crushed
- •1 tbsp oil
- •1 cup green beans
Method
- 1
1. In a small pot, simmer the brown sugar and soy sauce together until the sugar is completely melted and the mixture starts to thicken.
- 2
2. Heat oil in a wok and fry the crushed garlic cloves until they are golden brown, then add the chicken pieces to sear them.
- 3
3. Add the green beans to the wok, stir-frying them with the chicken and garlic for approximately 5 minutes until tender.
- 4
4. Pour the pre-thickened brown sugar soy sauce over the wok contents and toss rapidly to ensure an even, dark coating.
- 5
5. Continue cooking for 2 more minutes until the sauce is nearly sticky and adheres tightly to the chicken and vegetables.
- 6
6. This dish is best served over a neutral base like plain white rice to allow the intense sweetness of the glaze to shine.
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Cashew Chicken Teriyaki Stir-Fry
Add a satisfying crunch to your meal with toasted cashews that complement the salty-sweet teriyaki sauce perfectly.
Ingredients
- •1 lb chicken breast
- •1/2 cup roasted cashews
- •1/3 cup teriyaki sauce
- •1 red bell pepper
- •1 yellow bell pepper
- •1 tbsp peanut oil
Method
- 1
1. Cut the chicken and the multi-colored bell peppers into uniform 1-inch squares to ensure they look professional and cook evenly.
- 2
2. Heat the peanut oil in a wok over high heat and stir-fry the chicken until it is almost completely cooked through.
- 3
3. Add the bell peppers and continue stir-frying for 3 minutes until they are slightly softened but still retain their bright color.
- 4
4. Pour the teriyaki sauce into the pan and bring to a simmer, allowing it to thicken and coat the chicken and peppers.
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5. Fold in the roasted cashews at the very last second before serving to ensure they stay crunchy and don't become soggy in the sauce.
- 6
6. Transfer the mixture to a serving platter and garnish with a few extra cashews for a beautiful and nutty final touch.
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Miso Chicken Teriyaki Stir-Fry
An umami-packed version that incorporates white miso paste into the teriyaki sauce for a deeper, more complex flavor profile.
Ingredients
- •1 lb chicken thighs
- •1 tbsp white miso paste
- •1/4 cup soy sauce
- •2 tbsp mirin
- •1 tbsp sugar
- •2 cups spinach
Method
- 1
1. Mix the miso paste with a tablespoon of warm water to create a smooth slurry, then stir in the soy sauce, mirin, and sugar.
- 2
2. Sauté the chicken thighs in a large skillet until they are fully cooked and have developed a nice brown crust on the outside.
- 3
3. Pour the miso-teriyaki mixture into the skillet and stir well to combine with the chicken juices and fats for maximum flavor.
- 4
4. Add the fresh spinach to the pan and toss it with the hot chicken and sauce just until it wilts, which should take less than a minute.
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5. The combination of the rich miso and the light spinach creates a sophisticated flavor profile that is both earthy and sweet.
- 6
6. Serve this dish immediately while the spinach is still vibrant green and the miso sauce is piping hot.
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Snap Pea and Ginger Teriyaki
A light and refreshing stir-fry focusing on the crispness of snap peas and the aromatic heat of fresh ginger matchsticks.
Ingredients
- •1 lb chicken breast
- •2 cups sugar snap peas
- •3 tbsp ginger, cut into matchsticks
- •1/4 cup soy sauce
- •2 tbsp honey
- •1 tbsp cornstarch slurry
Method
- 1
1. Prepare the ginger by peeling and slicing it into very thin matchsticks, which will provide a pleasant texture and concentrated flavor bursts.
- 2
2. Stir-fry the chicken in a hot wok until cooked, then add the ginger matchsticks and cook for 1 minute until fragrant.
- 3
3. Toss in the sugar snap peas and stir-fry for 2-3 minutes, ensuring they stay crisp and bright green throughout the process.
- 4
4. Add the soy sauce and honey, followed by the cornstarch slurry (cornstarch mixed with water) to thicken the sauce into a light glaze.
- 5
5. Continue to stir the mixture as the sauce clears and thickens, coating the snap peas and chicken strips perfectly.
- 6
6. This version is particularly good for those who enjoy a clean, sharp ginger flavor balanced by the natural sweetness of the peas.
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Wrapping Up
We hope these twelve diverse chicken teriyaki stir-fry recipes inspire your next meal prep or family dinner night. Each variation offers a unique flavor profile that ensures you will never grow tired of this beloved Asian-inspired dish.