Best 6 Chicken Teriyaki Stir Fry Sauce Recipes

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Chicken teriyaki stir fry is a popular and delicious dish that is easy to make at home. The key to a great chicken teriyaki stir fry is the sauce, which is made with a combination of soy sauce, mirin, sake, and sugar. Once you have mastered the basic teriyaki sauce recipe, you can experiment with different variations to create your own unique dish.

Here are our top 6 tried and tested recipes!

CHICKEN TERIYAKI STIR-FRY SAUCE



Chicken Teriyaki Stir-Fry Sauce image

Couldn't find just one I wanted to try, so took a few and combined them with what I had on hand. Use for your chicken veggie stir-fry.

Provided by Lins5844

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 10m

Yield 4

Number Of Ingredients 8

1 cup low-sodium chicken broth
¼ cup teriyaki sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon chile paste
4 cloves garlic, minced
½ teaspoon minced ginger
⅛ teaspoon ground black pepper

Steps:

  • Combine chicken broth, teriyaki sauce, soy sauce, brown sugar, chile paste, garlic, ginger, and black pepper in a bowl. Whisk until sugar is dissolved.

Nutrition Facts : Calories 64.6 calories, Carbohydrate 13.5 g, Cholesterol 1 mg, Fat 0.6 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 1018.7 mg, Sugar 10.2 g

CHICKEN TERIYAKI CHOW MEIN RECIPE BY TASTY



Chicken Teriyaki Chow Mein Recipe by Tasty image

Here's what you need: chicken breast, salt, pepper, teriyaki sauce, cooking oil, chow mein noodle, onion, carrot, broccoli floret, cabbage, sesame seed

Provided by Claire Nolan

Categories     Dinner

Time 1h43m

Yield 6 servings

Number Of Ingredients 11

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
½ cup teriyaki sauce, divided
4 tablespoons cooking oil, divided
6 oz chow mein noodle, hong kong style pan fried noodles, par cooked according to package instructions
¾ cup onion, sliced
½ cup carrot, julienned
1 cup broccoli floret
1 cup cabbage
sesame seed, for garnish

Steps:

  • In a medium bowl, season the cubed chicken with salt and pepper. Add ¼ cup (of 60 ml) teriyaki sauce and mix until the chicken is well-coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour.
  • In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
  • In the same wok, heat 1 tablespoon of cooking oil, then add the chicken. Cook for 3-4 minutes, until browned on one side, then stir and cook for another 3-4 minutes, until fully cooked through. Set the chicken aside.
  • In the same wok, add 1 tablespoon of oil, the onion, and carrot. Cook for 2-3 minutes, or until the onions are translucent. Add the broccoli and cabbage. Stir and cook for 1-2 minutes, then season with salt and pepper and cook for 3 minutes more, until the vegetables are soft.
  • Add the cooked chicken and crispy noodles back to the wok, along with the remaining ¼ cup (60 ml) teriyaki sauce. Toss well and cook for 2-3 minutes, until everything is well-combined. Garnish with sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 353 calories, Carbohydrate 30 grams, Fat 12 grams, Fiber 3 grams, Protein 29 grams, Sugar 6 grams

SIMPLE TERIYAKI SAUCE



Simple Teriyaki Sauce image

This simple but amazing teriyaki sauce will take your chicken and rice to the next level!

Provided by Goat Berry Kitchen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 11m

Yield 12

Number Of Ingredients 8

1 cup water
¼ cup soy sauce
5 teaspoons packed brown sugar
1 tablespoon honey, or more to taste
½ teaspoon ground ginger
¼ teaspoon garlic powder
2 tablespoons cornstarch
¼ cup cold water

Steps:

  • Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
  • Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

Nutrition Facts : Calories 21 calories, Carbohydrate 5 g, Fiber 0.1 g, Protein 0.4 g, Sodium 302.1 mg, Sugar 3.4 g

TERIYAKI CHICKEN STIR-FRY



Teriyaki Chicken Stir-Fry image

Make and share this Teriyaki Chicken Stir-Fry recipe from Food.com.

Provided by echo echo

Categories     One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup teriyaki sauce
2 tablespoons light soy sauce
1 teaspoon rice vinegar
1 tablespoon cornstarch
1 tablespoon canola oil
1 lb boneless chicken breast, cut into bite-size strips
1 (8 ounce) package sliced fresh mushrooms
1 (8 ounce) can sliced water chestnuts, drained
1 cup shredded carrot
2 scallions, sliced thin (white part plus 2 inches of the green part)

Steps:

  • In a small bowl, whisk together teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside.
  • In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
  • Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
  • Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.

TERIYAKI CHICKEN STIR-FRY



Teriyaki Chicken Stir-Fry image

This teriyaki chicken stir-fry is something to make when you just don't know what to cook.

Provided by ANGIEQ

Time 5h45m

Yield 4

Number Of Ingredients 14

½ cup teriyaki marinade (such as Kikkoman®)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon brown sugar
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
1 bunch scallions, sliced
2 cloves garlic, minced
1 tablespoon sesame oil
1 bunch broccoli, cut into florets
1 cup snow peas, halved
1 medium red bell pepper, diced
½ cup stir-fry sauce (such as Kikkoman®)

Steps:

  • Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
  • Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 27 g, Cholesterol 58.5 mg, Fat 9.3 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 1964.9 mg, Sugar 15.6 g

KEISHA'S TERIYAKI CHICKEN STIR-FRY



Keisha's Teriyaki Chicken Stir-Fry image

Great teriyaki chicken stir-fry recipe that I came up with one day when I bored. Has a wonderful taste and everyone will love it. Serve over rice and drizzle with extra soy sauce if needed.

Provided by karizmatik69

Time 40m

Yield 6

Number Of Ingredients 13

6 (5 ounce) skinless, boneless chicken breasts, cubed
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 medium green bell pepper, cut into strips
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 medium orange bell pepper, cut into strips
1 large onion, chopped
2 cups frozen mixed vegetables, thawed
1 cup fresh bean sprouts
½ cup sliced water chestnuts, drained
¼ cup soy sauce
¼ cup teriyaki sauce

Steps:

  • Season chicken with salt and pepper. Heat oil in a wok over medium-high heat. Saute chicken in the hot oil until browned, about 5 minutes. Transfer chicken to a plate.
  • Add bell peppers and onion to the hot wok and saute for 5 minutes. Add mixed vegetables, bean sprouts, and water chestnuts; saute for 2 minutes. Return chicken to the wok. Add soy sauce and teriyaki, and continue to cook until chicken is no longer pink in the centers, about 5 minutes more.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 19.1 g, Cholesterol 80.6 mg, Fat 6.2 g, Fiber 4.3 g, Protein 34.1 g, SaturatedFat 1.4 g, Sodium 1161.7 mg, Sugar 5.9 g

Tips:

  • Mise en Place: Before you start cooking, gather and prepare all of your ingredients and equipment. This will help you stay organized and ensure that you don't miss anything.
  • Use fresh ingredients: Fresh ingredients will give your stir-fry the best flavor. If possible, buy your vegetables and chicken from a local market or farm.
  • Cut your vegetables evenly: This will help them cook evenly. If you have a mandoline, use it to slice your vegetables thinly and evenly.
  • Don't overcrowd the pan: When you add the vegetables and chicken to the pan, make sure not to overcrowd it. This will prevent them from cooking properly.
  • Stir-fry in batches if necessary: If you have a lot of vegetables or chicken, you may need to stir-fry them in batches. This will ensure that they all get cooked evenly.
  • Use a high-quality teriyaki sauce: The teriyaki sauce is the key to the flavor of this dish. Make sure to use a high-quality sauce that you enjoy the taste of.
  • Serve immediately: Stir-fry is best served immediately after it is cooked. This will ensure that it is hot and fresh.

Conclusion:

Chicken teriyaki stir-fry is a quick, easy, and delicious meal that is perfect for a busy weeknight. It is also a great way to get your kids to eat their vegetables. With a little planning and preparation, you can have a delicious and healthy stir-fry on the table in no time.

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