I created this one-pan teriyaki chicken stir fry as a chicken and vegetable stir fry that cooks entirely in a single skillet with chicken, a mix of vegetables, and a simple teriyaki sauce for a quick weeknight dinner.

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I’m always chasing dinners that taste like I spent hours but actually took minutes, and this One-Pan Teriyaki Chicken Stir Fry is one of those rare winners. Tender chicken thighs meet bright broccoli florets in a skillet and somehow the whole thing sings, simple flavors that feel layered.

I tell myself I’ll change it up, but I keep coming back because it’s fast, messy in the best way, and somehow comfort without being heavy. It makes me wonder why fast food ever looked appealing.

Try it when you need a band-aid dinner that actually impresses. Teriyaki Stir Fry Recipes

Ingredients

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Rich in protein and iron, makes dish juicy and satisfying.
Gives salty umami, adds sodium so use low sodium if concerned.
Sweetens and glazes, adds carbs and depth, go easy for less sweetness.
Pungent, gives bite and aroma, has small vitamins and antioxidants.
Fresh zing, slightly spicy, helps balance sweetness with bright note.
Adds fiber vitamin C and crunch, keeps dish colorful and healthy.
Sweet and crisp, gives vitamin A and natural sweetness.
Thickens sauce quickly for glossy coating, adds little flavor.
Tiny toasted boost of flavor, oil adds aroma, seeds give nuttiness.

Ingredient Quantities

1 1/2 lb (700 g) boneless skinless chicken thighs, bite sized

2 tbsp vegetable oil divided

1 tsp kosher salt divided

1/2 tsp black pepper

3 garlic cloves minced

1 tbsp fresh ginger grated

1 small yellow onion thinly sliced

1 large red bell pepper thinly sliced

2 cups broccoli florets (about 150 g)

1 cup carrots thinly sliced or matchsticks

1 cup snap peas or snow peas

3 green onions sliced

1/3 cup (80 ml) low sodium soy sauce

2 tbsp brown sugar packed

1 tbsp rice vinegar or mirin

1/4 cup water

1 tbsp cornstarch plus 2 tbsp cold water for slurry

1 tsp toasted sesame oil

1 tsp toasted sesame seeds optional

pinch red pepper flakes optional

3 cups cooked rice or noodles for serving

How to Make this

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1. Start rice or noodles so they’re ready when the stir fry is done, then cut chicken into bite sized pieces and toss with 1/2 tsp kosher salt and 1/2 tsp black pepper.

2. Mix the sauce in a bowl: 1/3 cup low sodium soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar or mirin, and 1/4 cup water, stir until the sugar mostly dissolves. Set aside.

3. Make the cornstarch slurry by whisking 1 tbsp cornstarch with 2 tbsp cold water, keep it nearby.

4. Heat a large skillet or wok over medium high heat, add 1 tbsp vegetable oil, let it get hot but not smoking. Add chicken in a single layer (do in batches if needed) and sear until golden and almost cooked through, about 4 to 5 minutes, then transfer chicken to a plate.

5. Add the remaining 1 tbsp vegetable oil to the pan, toss in the sliced onion and red bell pepper, cook 1 to 2 minutes. Add broccoli, carrots and snap peas, sprinkle the remaining 1/2 tsp kosher salt and the minced garlic and grated ginger, stir fry until veggies are crisp tender, about 2 to 3 minutes.

6. Return the chicken to the pan, pour the prepared teriyaki sauce over everything and bring to a simmer so flavors meld, scrape up any brown bits from the bottom.

7. Give the cornstarch slurry a quick stir then slowly pour it into the simmering pan while stirring, cook 30 to 60 seconds until the sauce thickens and coats the chicken and veggies.

8. Turn off the heat, stir in 1 tsp toasted sesame oil and most of the sliced green onions, taste and add a pinch of red pepper flakes if you want heat.

9. Serve immediately over the cooked rice or noodles, sprinkle with toasted sesame seeds and the remaining green onions. Don’t overcook the veg, they should still have a little bite.

Equipment Needed

1. Large skillet or wok
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Two mixing bowls (sauce + slurry)
6. Whisk or fork
7. Spatula and tongs
8. Pot or rice cooker for rice/noodles

FAQ

Can I use chicken breasts instead of thighs? Yes, you can, but breasts cook faster and can dry out, so slice them thinner or pound them a bit, watch the heat and timing, and consider a 10 to 15 minute salt brine (1 tsp kosher salt in 1 cup water) to keep them juicy.

How do I keep the veggies crisp and not soggy? Cook on very high heat, stir fry in batches so the pan isnt crowded, add vegetables by cook time (onion, pepper first, broccoli and carrots next, peas last), and remove them while they still have a little bite since they'll keep cooking when you toss with the sauce.

How do I get the sauce thick and glossy? Whisk the 1 tbsp cornstarch with 2 tbsp cold water to make the slurry then stir it into the simmering soy/brown sugar mixture, cook 1 to 2 minutes until glossy. If it gets too thick just loosen with a splash of water. You can also simmer the sauce down to concentrate flavor before adding slurry.

Can I make this gluten free or lower the sodium? Yes, swap low sodium soy sauce for tamari or coconut aminos to go gluten free, and they also cut sodium. Mirin can have alcohol or gluten, so use rice vinegar if you want pure gluten free.

How long will leftovers keep and best way to reheat? Store in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave in short bursts stirring often. For longer storage freeze up to 2 to 3 months, thaw overnight in the fridge before reheating.

Can I prep ahead or freeze this dish? Yes, you can prep ingredients ahead (veggies sliced, sauce mixed). If freezing, freeze cooked chicken and sauce separately from veggies for best texture, or undercook veggies slightly before freezing so they wont get mushy when reheated.

Stir Fry Teriyaki Chicken Recipe Substitutions and Variations

Chicken thighs: swap for boneless chicken breasts (same weight, cut smaller so they cook fast), extra‑firm tofu (press well, cube and pan-fry till browned), or tempeh (slice, steam 5 min then pan-fry) — adjust cook times so stuff doesn’t dry out.
Soy sauce (low sodium): use tamari for gluten free, coconut aminos for lower sodium and sweeter flavor, or regular soy sauce if you don’t have low sodium available; taste and trim or add a pinch more sugar if it’s too salty.
Brown sugar: replace with honey or maple syrup (use a little less liquid elsewhere), or coconut sugar for a similar caramel note; if using liquid sweetener reduce the 1/4 cup water by 1 tbsp or so.
Cornstarch slurry: use arrowroot (same ratio), potato starch (same ratio, add at end of cooking), or all‑purpose flour (use 2 tbsp flour mixed with cold water and cook a bit longer to remove raw taste).

Pro Tips

– Pat the chicken dry then toss it very lightly in a bit of cornstarch before searing. It gives a nicer crust and helps the sauce cling better, plus it speeds up browning so you get more color without overcooking the inside.

– Cook in batches and keep the pan screaming hot. Crowding cools the pan and makes things steam instead of get crispy. If you see steam, pull some stuff out and finish in smaller batches.

– For bright, tender-crisp veggies, blanch the thicker ones like broccoli or carrots briefly in boiling water then shock in ice water before stir frying. They’ll stay vivid and cut overall cook time.

– Add the sesame oil and any delicate garnishes off the heat, and taste for balance at the end. A splash more acid or a pinch more sugar can bring it alive, while toasted sesame oil should be a finishing note not a cooking oil.