This is my Lazy Teriyaki Chicken Stir Fry recipe and it's perfect for when you need something quick, simple, and delicious for dinner. Coating the chicken in cornflour gives us a super crispy chicken bite combined with slightly crunchy mixed vegetables from broccoli, bell peppers, baby sweetcorn, and mangetouts (snow peas).
The key to making a really great teriyaki chicken stir fry, is making the chicken super crispy, removing it from the pan, and cooking the vegetables slightly so that they're charred on the outside slightly, but still crunchy. We then add the chicken back into the pan and coat everything with our glossy teriyaki sauce. It's SO good and so simple to make!
For more stir fried dishes, make sure to save the following recipes for when you need them...stir-fried broccolini recipe, one pan vermicelli noodles recipe, or sweet and sour chicken noodles recipe. All are great for a quick and speedy mid-week dinner idea!
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Why you'll love this recipe
One pan: this chicken teriyaki stir fry is all made in one frying pan so there's minimal washing up!
Quick: taking less than 30 minutes, this recipe for teriyaki chicken stir fry is perfect for a speedy mid-week dinner.
Customisable: although we're using chicken breast for the protein in this stir fry, you can easily swap it out for different types of proteins from beef, pork, tofu, tempeh, or seitan.
Ingredients and Substitutions
Chicken: I've used chicken breast for this teriyaki stir fry, but chicken thighs would work really well and stay super moist too. For a different protein, you could use beef, pork, tofu, seitan, or cauliflower.
Cornflour: Cornflour is almost pure starch, which forms a light, delicate, and crunchy coating when fried. This creates a thin but crisp outer layer that isn’t as dense as wheat flour.
Mangetouts: I adore mangetouts (snow peas), they're a great addition to stir fries. If you don't have them, then feel free to use green beans.
Broccoli: the florets on broccoli are so good when slightly charred. Feel free to use tenderstem broccoli/broccolini as a replacement.
Baby sweetcorn: slice into little chunks. An alternative would be regular sweetcorn.
Bell peppers: aubergine/eggplant, tomatoes, or mushrooms are three other options for vegetables in this chicken teriyaki stir fry recipe.
For the sauce: light soy sauce, rice wine vinegar, honey, brown sugar, fresh garlic, and fresh ginger. It's a really simple sauce, and it's very good. It's not authentic though. An authentic Japanese teriyaki sauce uses mirin and sake as well as soy sauce and a sweetening agent. I've adjusted the recipe to make it as accessible to an American or British supermarket as possible.
The full ingredients list and measurements are further down this blog in the recipe card!
Step by step instructions with photos
Step 1: Place your diced chicken into a bowl and toss in the cornflour. Season with salt and pepper. Place a frying pan or wok on medium/high heat. Drizzle in 1 tablespoon vegetable oil. Add in your chicken bites and cook on each side for 3-4 minutes until golden.
Step 2: Once the chicken is golden and crispy, remove from the pan and set aside.
Step 3: Back in the same pan, add in all of your vegetables and fry for 4-5 minutes until slightly charred but still crunchy.
Step 4: Add your crispy chicken back into the pan and fry for a few more minutes, stirring frequently.
Step 5: Combine all of your sauce ingredients in a bowl or jar, and then pour over your chicken and veggie stir fry. Combine and cook for another 2-3 minutes until glossy and flavourful.
Step 6: Taste and season according to your preferences. Divide between 2 plates, top with sesame seeds and scallions. Enjoy!
What to do with leftovers
Storage: When your teriyaki chicken stir fry has cooled down, divide into airtight containers and place in the fridge for up to 4 days.
Freezing: Once again, wait until your chicken stir fry has cooled, then divide into airtight containers and place into the freezer for up to 3 months. When you're ready to eat, leave to defrost or thaw in the fridge overnight.
Reheating: You can either place the container into the microwave (lid ajar) until piping hot. Or, you can transfer your teriyaki stir fry into a pan and reheat on low heat until piping hot.
FAQs
For sure! Replace the chicken with extra firm torn tofu, cauliflower florets, or seitan.
I personally love pouring the sauce over while the chicken and vegetables are cooking. The ingredients soak up the flavour of the sauce and the sauce also thickens slightly, making it glossy and delicious.
I love eating it alone as a lower-calorie option. However, eating it with rice or noodles are a great option.
Other recipes you might enjoy!
If you tried this Teriyaki Chicken Stir Fry recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you! - Emily x
Lazy Teriyaki Chicken Stir Fry
Ingredients
- 350 g chicken breast diced
- 50 g cornflour
- 1 red bell pepper roughly chopped
- ½ broccoli chopped into bite-sized chunks
- 100 g baby sweet corn roughly chopped
- 100 g mangetout or snow peas
For the teriyaki sauce
- 80 ml light soy sauce
- 20 ml rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 3 garlic cloves minced
- ½ inch ginger minced
Toppings
- sesame seeds
- 2 scallions finely sliced
Instructions
- Place your diced chicken into a bowl and toss in the cornflour. Season with salt and pepper. Place a frying pan or wok on medium/high heat. Drizzle in 1 tablespoon vegetable oil. Add in your chicken bites and cook on each side for 3-4 minutes until golden.
- Once the chicken is golden and crispy, remove from the pan and set aside.
- Back in the same pan, add in all of your vegetables and fry for 4-5 minutes until slightly charred but still crunchy.
- Add your crispy chicken back into the pan and fry for a few more minutes, stirring frequently.
- Combine all of your sauce ingredients in a bowl or jar, and then pour over your chicken and veggie stir fry. Combine and cook for another 2-3 minutes until glossy and flavourful.
- Taste and season according to your preferences. Divide between 2 plates, top with sesame seeds and scallions. Enjoy!
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