Craving the bold flavors of your favorite takeout spot but want to skip the delivery fees and extra calories? This homemade Teriyaki Chicken Stir Fry is the perfect solution for a hectic weeknight. It is packed with lean protein, crisp fresh vegetables, and coated in a glossy, sweet-and-savory sauce that comes together in seconds.
This recipe is a lifesaver for busy parents, working professionals, and anyone who wants a healthy, wholesome meal on the table fast. We keep the ingredients simple and the steps direct, so you spend less time cooking and more time eating.
Tested & Approved
This recipe has been rigorously tested in the Ena Recipes kitchen and approved by our family tasting panel. We specifically focused on getting the sauce thickness perfect and ensuring the chicken stays juicy, boosting our confidence that this will work in your kitchen, too.
Quick Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Difficulty: Easy
Ingredients
Note: This recipe uses halal-friendly ingredients. We have replaced traditional Mirin (which contains alcohol) with a non-alcoholic alternative to ensure it is suitable for everyone.
The Stir Fry:
- 1 lb (450g) Boneless, skinless chicken thighs (diced into 1-inch pieces) – Thighs stay juicier, but breast works too.
- 2 cups Broccoli florets
- 1 Red bell pepper, sliced into strips
- 1 Large carrot, julienned or sliced thin
- 1 tbsp Vegetable or canola oil (for frying)
- Salt and black pepper to taste
The Homemade Halal Teriyaki Sauce:
- 1/2 cup Low-sodium soy sauce
- 1/4 cup Water
- 2 tbsp Brown sugar or honey
- 1 tbsp Apple cider vinegar (Substitute for Mirin)
- 1 tsp Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 tbsp Cornstarch (mixed with 1 tbsp cold water to make a slurry)
- Sesame seeds and green onions for garnish
Instructions
- Whisk the Sauce: In a small bowl, whisk together the soy sauce, water, brown sugar (or honey), apple cider vinegar, grated ginger, and minced garlic. Set aside. In a separate small cup, mix the cornstarch and cold water until smooth.
- Sear the Chicken: Heat the oil in a large wok or skillet over medium-high heat. Season the diced chicken with a pinch of salt and pepper. Add chicken to the pan in a single layer. Cook for 3–4 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Cook the Vegetables: In the same pan, add the broccoli, bell peppers, and carrots. Add a splash of water (about 1 tablespoon) and cover with a lid for 2 minutes to steam them slightly. Remove the lid and stir fry for another 1–2 minutes until crisp-tender.
- Combine and Thicken: Add the cooked chicken back into the pan with the vegetables. Pour the sauce mixture over everything.
- Simmer: Let the sauce bubble for 30 seconds, then stir in your cornstarch slurry. Toss everything continuously for 1 minute until the sauce thickens and coats the chicken and veggies in a glossy glaze.
- Serve: Remove from heat immediately. Garnish with sesame seeds and chopped green onions. Serve hot over steamed jasmine rice or noodles.
Tips, Variations & Storage
- Vegetarian Swap: Replace the chicken with firm tofu (pressed and cubed) or extra vegetables like snap peas and baby corn.
- Gluten-Free Option: Use Tamari or Coconut Aminos instead of regular soy sauce to make this recipe 100% gluten-free.
- Make-Ahead Advice: You can chop all the vegetables and mix the sauce ingredients (excluding the cornstarch) up to 2 days in advance. Store them in airtight containers in the fridge for a lightning-fast dinner.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat in a skillet over medium heat or in the microwave. If the sauce has become too thick in the fridge, add a teaspoon of water to loosen it up.
FAQ
Can I use frozen vegetables? Yes! A bag of frozen “stir fry mix” works great. You can add them directly to the pan; just note they may release more water, so you might need to cook them a minute longer to evaporate the liquid before adding the sauce.
Is this recipe spicy? No, this is a mild, kid-friendly recipe. If you want heat, add 1 teaspoon of sriracha or red pepper flakes to the sauce mixture.
Why is my sauce not thickening? Make sure the sauce comes to a bubbly simmer before adding the cornstarch slurry. Heat is required to activate the cornstarch.
Nutrition Facts
- Calories per serving: 320 kcal
- Protein: 28 g
- Carbs: 22 g
- Fat: 12 g
(Note: Nutritional values are estimates based on the ingredients listed and served without rice.)
Conclusion
This Teriyaki Chicken Stir Fry recipe is simple, flavorful, and perfect for busy families looking for a healthy alternative to takeout. The glossy sauce and tender chicken are sure to be a hit with both kids and adults. Give it a try tonight and let us know how it turned out in the comments below!
