This easy chicken teriyaki stir fry is a flavorful dinner recipe made in less than 30 minutes! Stir fry chicken and vegetables with a simple teriyaki sauce to create a healthy meal the entire family will love.
Skip take out and make your own chicken stir fry at home. This is one of the best meals to make at home because it’s loaded with fresh vegetables, chicken and an easy teriyaki sauce. You can use a different combination of fresh vegetables to make it unique each time.
Teriyaki chicken stir fry marinade
Make a simple stir fry marinade with only a few basic ingredients. Whisk together soy sauce, cornstarch, honey, lime juice, water and minced garlic. You can use coconut aminos instead of the soy sauce to make it gluten free, if desired. Or use maple syrup instead of the honey.
How to make this recipe even better
- Prep the chicken, vegetables and sauce in advance to same time. Whisk the sauce again before cooking.
- If you stir fry often, invest in a wok. It makes cooking and clean easy!
- You can use any combination of your favorite stir fry vegetables. Try broccoli, baby corn, water chestnuts, red or white onion and more.
- Baby bok choy is preferred, but you can also use regular chopped bok choy.
- Garnish with freshly chopped cilantro for more color and flavor.
- Serve with sliced limes.
- Serve with brown rice, cauliflower rice or quinoa.
- Save the leftovers in the refrigerator for up to 2 days. This dish tastes great reheated and works well as leftovers for lunch or dinner.
Other chicken stir fry recipes
Stir fry is on our dinner menu at least once a week. It should be on your dinner menu too. Give it a try and let us know what you think.
Chicken Teriyaki Stir Fry
For the Sauce:
- ⅓ cup low sodium soy sauce, or coconut aminos
- 2 tablespoons cornstarch
- 3 tablespoons honey
- 3 tablespoons lime juice
- 2 tablespoons water
- 3 cloves garlic, minced
For the Stir Fry:
- 1 lb boneless skinless chicken breast, sliced into thin strips
- 2 tablespoons extra virgin olive oil
- 1 red bell pepper, sliced into thin strips
- 8 oz sugar snap peas
- 2 large carrots, diced
- 8 green onions, sliced
- 3 ounces baby bok choy, leaves separated from stalk
- 1 cup cilantro, chopped
- Quinoa or rice for serving
- Lime wedges for serving
- In a small bowl, whisk together all of the ingredients for the sauce. Set aside.
- Heat a large skillet over high heat until very hot. Add enough oil to the skillet to coat the bottom of the pan.
- Add all of the chicken into the hot pan and cook, tossing occasionally, until cooked through and starting to brown, about 5 minutes. Remove the chicken from the pan.
- Add a little more oil to the pan. Add the bell peppers and sugar snap peas into the pan. Saute until they start to soften and char slightly, about 3 to 4 minutes. Add the carrots and green onions, and saute for about 2 minutes. Add the bok choy and saute for one additional minute.
- Add the cooked chicken and the sauce into the pan and heat until the sauce starts to bubble and thicken. Add the cilantro in right before serving.
- Serve over your choice of grain. Garnish with additional cilantro and lime wedge. Enjoy!
- You can use maple syrup instead of honey, if desired.
- You can substitute other vegetables such as broccoli, water chestnuts, baby corn, etc.
- Nutritional information does not include rice for serving.
- Store the leftovers in the refrigerator for up to 2 days.
Recipe originally publish May 2018 and updated July 2020.