Best 10 Teriyaki Chicken Stir Fry Recipes

TERIYAKI CHICKEN STIR-FRY

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.

CHICKEN TERIYAKI STIR-FRY SAUCE

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.

TERIYAKI CHICKEN AND STIR FRY VEGGIES

Steps:

• Spray your crock pot with non-stick cooking spray. Place your chicken in the crock pot.
• Pour the teriyaki sauce all over it (I use about 1/2-3/4 of the bottle).
• Cook for about 4 hours on high or 6 hours on low (you want to make sure it is cooked, but don't over cook it or the chicken will be dry).
• About 10 minutes before you eat, stir-fry the veggies on your stove top (or even your microwave). I have thrown my veggies into the crock pot to cook with the chicken before, but I don't like it as much that way because they tend to get mushy.
• Place some rice in a bowl, put veggies on next, then throw your chicken on top.
• If you need extra sauce to put on top, you can use what is in the crock pot or what is leftover in your Teriyaki bottle.

TERIYAKI CHICKEN STIR-FRY

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.

SHEET-PAN TERIYAKI CHICKEN AND PINEAPPLE STIR-FRY

Steps:

• Heat oven to 500°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, beat teriyaki sauce, honey and Sriracha sauce with whisk. Add chicken, pineapple, carrots and bell pepper; gently toss to coat. Arrange in single layer on sheet pan.
• Bake 14 to 16 minutes or until chicken is no longer pink in center (at least 165°F). Serve immediately, garnished with sesame seed and green onions.

TERIYAKI CHICKEN STIR-FRY

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center.
• Stir in remaining ingredients except rice. Heat to boiling, stirring constantly; reduce heat. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with rice.

CHICKEN AND ASPARAGUS TERIYAKI STIR FRY RECIPE

Steps:

• Whisk the soy sauce, mirin, honey and ginger and cornstarch in a small bowl; set aside. Lightly season the chicken with salt. Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 6 to 7 minutes. Add the garlic and cook until golden, about 1 minute. Set aside on a dish. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Place everything back into the wok, pour the sauce over and cook stirring 30 to 60 seconds until the sauce thickens slightly

KEISHA'S TERIYAKI CHICKEN STIR-FRY

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.

PINEAPPLE-CITRUS TERIYAKI CHICKEN & VEGGIE STIR-FRY

Steps:

• 1. Make sauce: In a large bowl, add: pineapple juice, *grapefruit juice, *orange juice, teriyaki sauce, mirin, oyster sauce, sesame oil, Szechuan sauce, honey, garlic, ginger, salt, pepper, *and water, if needed. Whisk thoroughly. Add cornstarch and whisk thoroughly. Set aside.
• 2. Cut the broccoli florets into bite-size pieces. Medium dice the onion Slice the carrots thinly, and on the diagonal.
• 3. Heat a large skillet on medium-high. Add enough butter and oil to stir-fry the vegetables Stir-fry broccoli, onions, and carrots til tender-crisp. Remove and set aside.
• 4. Cube chicken breasts, and salt and pepper them. In same skillet, add enough oil to stir-fry the chicken. Add chicken; when almost done, add vegetables back to skillet.
• 5. Pour sauce into skillet and stir to combine with the chicken and vegetables. Bring to a boil; cook, stirring, for a few minutes, to thicken the sauce.
• 6. Serve immediately over rice, quinoa, or noodles. Top with sesame seeds. Enjoy!
• 7. *I sometimes use True Lemon crystals when I'm out of fresh lemon, lime, orange, or grapefruit juice. If you use these crystals, you DEFINITELY need to dilute with 1 1/2 cups of water; and, even if you use fresh juice, you can dilute some, according to your taste.

EASY CHICKEN TERIYAKI STIR-FRY RECIPE - (4.3/5)

Steps:

• In a large Ziploc bag or a plastic container add chicken, onions, seasonings, and approximately 1/4 cup teriyaki sauce. (I added red pepper flakes and a splash of Italian dressing for added zing! I also threw in a few frozen green beans that I had on hand). Let chicken marinade for at least an hour. In a skillet, heat a tablespoon of oil (I like EVOO) add broccoli (I just threw in frozen broccoli), carrots, and any other vegetables that you want, and the chicken mixture. Cook covered over medium high heat until chicken and veggies are done, stirring often. I added a little more teriyaki sauce combined with cornstarch and cold water to make around 1/4 of a cup of liquid and added it to the skillet close to the time the chicken was done to give it more sauce.