10-Minute Teriyaki Chicken Stir Fry

Updated: Aug 1st, 2023 · By Bethany Kramer
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In just a few simple steps you can make takeout at home with this easy & flavorful teriyaki chicken stir fry! It requires 9 simple ingredients, no marinating needed, and the cooking time is just 10 quick minutes. We love to serve this juicy chicken with homemade teriyaki sauce over rice as a quick dinner or meal prep! 

A tan colored bowl with teriyaki chicken and broccoli served over rice. The bowl is sitting on a tan background with a small bowl of sesame seeds and a dark napkin arranged around it.

Over the years SO many readers have loved this recipe! And for good reason – it has a ton of flavor, requires only a little effort to accomplish, and everyone loves it. Making it one of our top choices for family weeknight dinners!

The dish involves perfectly tender bites of chicken that are soaked in a sticky & slightly sweet homemade teriyaki sauce! We also serve this with steamed broccoli, but we love to add even more veggies like shredded cabbage, snow peas, and carrots. Feel free to be creative and add any veggie you like! See our tips below for some of our favorites to add.

Drew and I have loved this recipe for so many years, and it’s always our go-to when we want takeout at home. I hope you love it as much as we do!

Key Ingredients

Below you’ll find the list of key ingredients needed to make this delicious recipe!

Ingredients for teriyaki chicken stir fry arranged in bowls and plates on a tan background.

Chicken: I like to use chicken breast, but you can also use boneless/skinless chicken thighs.
Broccoli: to serve with the chicken.
Tamari: this adds saltiness to the sauce, if you do not have tamari you can use soy sauce or liquid aminos instead.
Coconut sugar: to naturally sweeten the teriyaki sauce.
Sesame oil: this oil adds so much flavor to the sauce!
Corn starch: to help thicken the sauce. Keep in mind, corn starch needs to be activated by heat, so this sauce won’t thicken until it’s heated with the chicken.
Ginger: I like to use fresh ginger, but you can also use ground dried ginger too.
Garlic: fresh garlic is best for adding another level of flavor to the sauce!
Sesame seeds: for sprinkling over top!

How To Make Teriyaki Chicken Stir Fry

A collage of two photos showing in the first photo how to steam broccoli in a small pot. The second photo is showing a fork stirring teriyaki sauce in a glass jar.
  1. 1

    First, steam the broccoli – place the broccoli with a small amount of water in a pot and cover. Place on a gentle simmer and steam for about 5 minutes, then remove from the heat.

  2. 2

    Next, make the teriyaki sauce – in a small bowl or mason jar, add the ingredients for the teriyaki sauce and whisk with a fork. Set aside for later.

A collage of two photos showing how to cook chicken in a pan. The first picture is pieces of chicken breast being cooked in a black skillet pan. The second photo is teriyaki sauce being poured into the same pan of cooked pieces of chicken.
  1. 3

    Cook the chicken – Next, in a skillet pan, heat up the oil on medium heat. Then add the pieces of chicken and cook on all sides until completely cooked through, about 5 minutes.

  2. 4

    Add the sauce – Then, when the chicken is cooked, add the teriyaki sauce and cook with the chicken for about 1-2 minutes. The sauce will thicken and soak into the chicken. Serve with steamed broccoli and rice!

Tips for Success

Add different veggies – one thing we love about this dish is customizing it with whatever veggies we have on hand. In addition to broccoli, we like to add red or green cabbage, carrots, snap peas, bell pepper, or edamame!

Other natural sweeteners you can use – if you don’t have coconut sugar you can swap for honey or maple syrup as natural sweetener options. For refined sugar you can use brown sugar or white sugar! I have not tested this recipe with sweeteners such as stevia or monk fruit.

Make it ahead – this recipe is great for making ahead! Cook the recipe as instructed, let it cool, then store in an airtight container until ready to reheat with rice! Reheat the chicken and sauce in a pan until warm, then serve with broccoli.

Our favorite ways to serve it – this stir fry goes perfectly served alongside a grain such as rice (we use either white, brown, or wild rice), quinoa, or a medley of grains!

Frequently Asked Questions

Can I use a thickener other than cornstarch? Yes, instead of corn starch you can use tapioca flour, arrowroot, or potato starch.

Can I use bottled sauce instead of homemade sauce? Of course! I personally think homemade teriyaki sauce is so much better than store-bought, but if you’d prefer to use bottled sauce to save time, go for it.

Is this recipe gluten-free? Yes! If you use tamari or liquid aminos this recipe is gluten-free friendly. But, if you use soy sauce, they are generally not gluten-free so check the labels before using them!

How to Store & Freeze Leftovers

Keeping leftovers fresh: let leftovers cool to room temperature before placing them in an airtight container. Refrigerate for up to 3-5 days! Reheat in a pan until warm.

Freeze: allow the chicken & sauce to cool completely before placing them in a freezer-friendly container or ziplock bag (air removed). Label the container with the date, and freeze it for up to 1-2 months! When ready to serve, remove and let thaw overnight in the fridge before heating up in a pan until warm – serve with fresh steamed broccoli.

A black skillet pan with teriyaki chicken stir fry in it.

Other Stir Fry Recipes We Love

If you’re a big fan of this stir fry, you may also enjoy our 30-minute stir fry vegetables or this zucchini stir fry.

10-Minute Teriyaki Chicken Stir Fry

5 from 29 votes
In just a few simple steps you can make takeout at home with this easy & flavorful teriyaki chicken stir fry! It requires 9 simple ingredients, no marinating needed, and the cook time is just 10 quick minutes. Serve this juicy chicken with homemade teriyaki sauce over rice as a quick dinner or meal prep! 
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 4


  • 3 organic chicken breasts, cut into 1 1/2-inch pieces
  • 3 cups fresh broccoli florets
  • 1 Tablespoon olive oil or avocado oil

Teriyaki Sauce

  • 1/4 cup tamari or use low-sodium soy sauce or liquid aminos
  • 3 Tablespoon coconut sugar
  • 1 Tablespoon sesame oil
  • 1 teaspoon ginger (grated fresh or dried)
  • 2 teaspoon corn starch
  • 2 garlic cloves, minced
  • generous pinch of red pepper flakes *optional for some heat
  • 1/2 teaspoon sesame seeds *optional


  • Steam the broccoli: in a pot or saucepan, add 1 cup of water with the broccoli florets, and cover while it cooks on a gentle simmer for about 3-5 minutes. Or until the broccoli is tender when tested with a fork, but not overly cooked.
  • Prepare teriyaki sauce: In a small bowl or mason jar, use a fork or small whisk to mix the tamari, sesame oil, garlic, cornstarch, ginger, and coconut sugar.
  • Cook the chicken: Heat up a pan of oil on medium heat, then add the pieces of chicken to it and cook on all sides until completely cooked through – about 5 minutes. Note: If the pan isn't hot enough the chicken will steam so make sure the pan is hot but not burning.
  • Add the sauce to the chicken: When the chicken is cooked, pour in the teriyaki sauce. Stir with the chicken for about 1-2 minutes until the sauce thickens and soaks into the chicken. If you would like to coat the broccoli in sauce, you can toss it in with the chicken at this point.
  • Serve: Then serve the chicken & broccoli with the sauce over rice or your favorite grain! Sprinkle with optional sesame seeds if desired.


YouTube video


Add different veggies – one thing we love about this dish is customizing it with whatever veggies we have. In addition to broccoli, we like to add red or green cabbage, carrots, snap peas, bell pepper, or edamame!
Course Main Course
Cuisine American, Japanese
Keyword chicken and broccoli, chicken teriyaki, chicken teriyaki stir fry
Freezer Friendly Yes
Author A Simple Palate


Calories: 244kcal | Carbohydrates: 17.5g | Protein: 22.4g | Fat: 9.6g | Cholesterol: 61.2mg | Sodium: 487mg | Sugar: 11g | Vitamin A: 3IU | Vitamin C: 63mg

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Recipe Rating


  • Ethan Hall says:

    5 stars
    Thanks for giving delicious recipe.
    Regards Ethan Hall

  • Noah says:

    Made this for an assignment at school, beforehand I made it at home. Delicious, easy, and made it for dinner one night, not a single person disliking it. Appreciate the recipe.

  • Sheina says:

    I would like to say THANK YOU! I have been recipe searching for years and a.most daily. Your site is the most user-friendly, easy-to-follow site I have ever used. I will be looking here first for any recipes I may want to make. The photos, fabulous and they make my mouth water! The steps and alternate suggestions are perfection! THIS is how a site should be to follow a recipe. You are now my go to!! Thank you again. BTW, making Eggplant Parm tonight!! Please keep up this wonderful site!

    • Sheina says:

      5 stars
      So sorry…forgot to rate and of course 5 ⭐️. Really 10!

    • Bethany Kramer says:

      Sheina, your words mean so much!! And the incredibly kind words not only for my recipes, but my photography and our website – which my husband did. We are always working hard to make sure things are top notch for our readers. This kind of feedback brings us so much joy. Truly, thank you for taking the time to share! And I hope you enjoy the eggplant parmesan 🙂 If you have any questions, feel free to reach out on our contact page or comment on a recipe!

  • Lena jackson says:

    5 stars
    This was so amazing I will be making again in the future my kids we definitely satisfied

  • Irene says:

    5 stars
    This was a GREAT family dinner option for us! I work 50 hours a week but I still try to find the time to cook healthy meals for my family as often as possible. It took no longer than 30 mins total and was amazing over some jasmine rice. Wish I had more leftover!

    • Bethany says:

      I’m so happy to hear this recipe is helpful for your work weeks! It means so much. Thank you so much for sharing, Irene!

  • Riva says:

    I made this for my family. I used regular sugar instead of coconut sugar because that’s what I had on hand. It’s super easy, super fast, and delicious! I’ll definitely be making this again! Thanks for the recipe! 🙂

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