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This easy Chicken Teriyaki Stir Fry is packed with tender chicken, fresh vegetables, and a simple homemade garlic-lime teriyaki sauce. It comes together in under 30 minutes, making it a healthy dinner everyone will love!
There are a lot of reasons to love a good stir fry, but this one checks all the boxes. It’s colorful, loaded with fresh veggies, packed with protein, and tossed in a homemade teriyaki sauce that’s tangy, slightly sweet, and full of garlic-lime flavor. Whether you’re feeding picky eaters or just need to get dinner on the table fast, this is one of those meals you’ll come back to again and again.
I like to make this stir fry when I’ve got random veggies in the fridge or when I’m craving takeout but want something a bit lighter and fresher. It’s a great way to clear out the crisper drawer and still end up with a meal that tastes restaurant-worthy.
Why You’ll Love This Chicken Teriyaki Stir Fry
- Naturally gluten-free option: Use coconut aminos in place of soy sauce.
- Fast and easy: Ready in just 30 minutes with simple ingredients.
- Better than takeout: Fresh veggies and tender chicken in a homemade teriyaki sauce.
- Flexible: Swap the veggies based on what you have or what’s in season.
- Meal prep friendly: Tastes great the next day, making it perfect for lunches.
Ingredients You’ll Need
- Boneless skinless chicken breasts – Sliced into thin strips for quick cooking. You can also use chicken thighs if preferred for extra tenderness.
- Red bell pepper, carrots, snap peas, and baby bok choy – Colorful veggies always make things taste take best! Sub in broccoli, green beans, water chestnuts, green onion, or even frozen vegetables if that’s what you have.
- Green onions and cilantro – These add a fresh punch of flavor and brightness. Don’t skip the garnish—it makes a difference!
- Homemade teriyaki sauce – Made from soy sauce (or coconut aminos), cornstarch, honey, lime juice, garlic, and water. It thickens up quickly and coats the stir fry beautifully.
- Rice or quinoa – The perfect base for soaking up all that sticky-sweet sauce.
How to Make Chicken Teriyaki Stir Fry
- Make the sauce: In a small bowl, whisk together soy sauce, cornstarch, honey, lime juice, water, and minced garlic. Set aside. If the sauce sits too long, give it another stir before using.
- Sear the chicken: Heat a large skillet or wok over medium-high heat. Add a bit of oil and cook the sliced chicken in a single layer. Let it brown before tossing—this gives it that golden brown sear. Remove from the skillet once fully cooked.
- Cook the veggies: Add a little more oil if needed, then toss in the bell pepper and snap peas. Let them cook for 3–4 minutes until slightly charred. Stir in the carrots and green onions, then finish with the bok choy. Stir fry everything for another minute until just tender.
- Combine and sauce: Return the chicken pieces to the skillet, pour in the sauce, and stir everything together. Cook for another 2–3 minutes until the sauce thickens and everything is coated. Stir in the chopped cilantro just before serving.
- Serve: Spoon the stir fry over cooked rice or quinoa. Top with extra cilantro and a squeeze of lime. Add sesame seeds or red pepper flakes if you want a little extra pop!
Expert Tips and Substitutions
- Swap the chicken: Chicken thighs work great, or use tofu for a vegetarian option.
- Boost the flavor: Add grated fresh ginger or a splash of sesame oil to the sauce.
- Extra veggies: You can use any combination of your favorite stir fry vegetables. Try broccoli, onion, green beans, baby corn, snow peas, or frozen vegetables.
- Avoid watery stir fry: Cook the chicken and veggies in batches to avoid overcrowding the pan.
- Finish strong! Garnish with chopped cilantro and a squeeze of lime for brightness. Then serve it over brown rice, cauliflower rice, or quinoa for a satisfying, complete meal.
Storing and Making Ahead
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen and it reheats well in the microwave or on the stovetop with a splash of water.
You can also prep the sauce, chop veggies, and slice the chicken up to 24 hours in advance to save time.
Frequently Asked Questions
Can I use store-bought teriyaki sauce? Yes! If you’re short on time, a bottled sauce works in a pinch. But the homemade version here is simple and has better flavor without the extra additives.
Can I make this gluten free? Definitely. Use coconut aminos or gluten-free tamari instead of soy sauce.
Can I freeze it? While stir fry is best fresh, you can freeze it in a freezer-safe container for up to 2 months. Reheat gently and add a splash of water to bring back the sauce.
What protein can I use besides chicken? Shrimp, beef, or tofu all work well in this stir fry. Just adjust the cooking time as needed.
What should I serve with this? Brown rice, jasmine rice, quinoa, or even cauliflower rice are great options. Add a side of edamame or a cucumber salad for a full meal.
Other chicken stir fry recipes
- Beef and Broccolini Stir Fry
- Teriyaki Salmon Stir Fry
- Sweet and Sour Cauliflower with Pineapple
- Garlic Sesame Chicken Stir Fry
- Chicken and Broccoli Stir Fry
- Sweet and Sour Chicken
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
Ingredients
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
Instructions
- 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!
Notes
- Use maple syrup instead of honey, if desired.
- Swap veggies based on what you have on hand.
- Leftovers keep in the fridge for up to 3 days.
- Nutritional information does not include rice for serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe originally publish May 2018 and updated July 2020.
I loved having this for dinner! So quick and easy to make!
This looks out of this world delicious and full of flavor! I can’t wait to make this! Saving this for tonight! Thanks!!
Yummy! I love cilantro lime ANYTHING. This was such a delicious and flavorful meal. Can’t wait to have it again.