One-pan teriyaki chicken stir fry is the kind of weeknight winner that gets dinner on the table fast, cleans up in a flash, and still tastes like you spent time on it. Thin-sliced chicken, colorful mixed vegetables, and a glossy hit of teriyaki sauce come together in one skillet for a satisfying meal over rice or noodles. If you want a hands-off teriyaki option for busy nights, consider a different texture and finish with a slow-cooker teriyaki chicken for set-it-and-forget-it convenience.
Why you’ll love this dish
This recipe is quick, flexible, and kid-friendly — the perfect weeknight fallback when everyone asks, “What’s for dinner?” It’s great for using up leftover vegetables, stretches protein across multiple meals, and works equally well with rice or noodles. Because it cooks in one pan, you get browned chicken and crisp-tender veggies with minimal cleanup.
“Fast, full-flavor, and easy enough for a school-night — my go-to when I need something reliable and tasty.” — home cook review
Key benefits at a glance:
- Speed: about 20–25 minutes from start to plate.
- Budget-friendly: uses simple ingredients you probably already have.
- Customizable: swap proteins or vegetables easily.
- Family-friendly: savory-sweet flavor that appeals to most palates.
How this recipe comes together
Start by prepping everything: thin slices of chicken cook quickly and don’t dry out, so slice against the grain if you can. Heat a large skillet until the oil shimmers — that high heat gives the chicken a quick brown crust. Cook the chicken briefly first to develop flavor, then stir-fry the vegetables so they stay crisp-tender. Finish by tossing everything with teriyaki sauce and letting it heat through so the sauce clings to the ingredients. If the sauce looks thin, a little cornstarch slurry will thicken it without altering the flavor.
What you’ll need
- 1 lb chicken breasts, thinly sliced (about 2 small breasts). Note: thighs work too and stay juicier.
- 2 cups mixed vegetables: bell peppers, broccoli florets, and thinly sliced carrots are ideal. Use pre-cut frozen mixed veggies in a pinch.
- 1/4 cup teriyaki sauce (store-bought or homemade).
- 2 tablespoons olive oil or a neutral high-heat oil (canola, vegetable, or avocado oil).
- 1 tablespoon sesame seeds (optional, for garnish).
- Cooked rice or noodles, for serving.
- Salt and pepper to taste.
Optional thickener: 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry).
Substitutions and notes:
- Gluten-free: use tamari or a gluten-free teriyaki sauce.
- Lower sugar: look for low-sugar teriyaki or make your own with reduced honey/sugar.
- Vegetarian: replace chicken with firm tofu, pressed and pan-fried.
Step-by-step instructions
- Prep first. Slice the chicken thin against the grain, pat dry with paper towels, and season lightly with salt and pepper. Cut larger vegetables into bite-sized pieces. Warm your rice or noodles so they’re ready when the stir-fry finishes.
- Heat the skillet. Place a large skillet or wok over medium-high heat. Add 2 tablespoons oil and heat until shimmering but not smoking.
- Brown the chicken. Spread the chicken in a single layer. Let it sit undisturbed for 1–2 minutes to get some color. Stir and continue cooking until pieces are no longer pink, about 5–7 minutes total depending on thickness. (Chicken is safe at an internal temperature of 165°F / 74°C.)
- Stir-fry the vegetables. Push the cooked chicken to one side of the pan or transfer briefly to a plate. Add the mixed vegetables and stir-fry for 3–4 minutes until they are tender-crisp.
- Add the sauce. Pour the 1/4 cup teriyaki sauce over the chicken and vegetables. Stir to coat everything and cook for 1–2 more minutes until heated through.
- Thicken if needed. If the sauce is too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir into the pan, and cook a minute more until glossy and thickened.
- Finish and serve. Taste and adjust salt and pepper. Serve over rice or noodles and sprinkle with sesame seeds if desired.
Best ways to enjoy it
Plate the stir-fry over steamed jasmine or brown rice for a neutral backdrop that soaks up sauce. Toss it with udon or soba noodles for a heartier dish. For a bright contrast, top with sliced scallions, a squeeze of lime, or a few red pepper flakes. A simple cucumber salad or quick pickled radishes adds crunch and acidity that balance the sweet-salty teriyaki.
Food pairing ideas:
- Light beer or a chilled dry riesling pairs well.
- Add a side of steamed edamame or miso soup for a fuller meal.
- For a seafood/air-fryer contrast on the same menu, try the air fryer bang bang salmon bites as an appetizer or alternate protein.
Storage and reheating tips
- Refrigeration: Cool leftovers quickly and store in an airtight container. Eat within 3–4 days.
- Freezing: Freeze in a shallow, airtight container for up to 2–3 months. Note that vegetables like broccoli may become softer after freezing.
- Reheating: Reheat in a skillet over medium heat until steaming, which helps revive texture. You can also microwave in short bursts, stirring between intervals, until hot. If frozen, thaw overnight in the fridge before reheating.
- Safety note: Never leave cooked chicken out at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C).
Pro chef tips
- Dry the chicken well before slicing and cooking. Moisture prevents browning and leads to steaming instead.
- Slice chicken thin and uniformly so pieces cook evenly in the same time.
- Don’t overcrowd the pan. Work in batches if needed — overcrowding drops the pan temperature and causes steaming.
- Use high heat and a neutral oil with a high smoke point for the best sear.
- Add denser vegetables (carrots, broccoli stems) to the pan before delicate ones (bell peppers) so everything finishes at the same time.
- Make-ahead shortcut: chop vegetables and slice chicken earlier in the day, store covered in the fridge, and cook when ready.
Flavor swaps
- Gluten-free: swap teriyaki for tamari-based glaze and check labels.
- Low-carb: serve over cauliflower rice or spiralized zucchini noodles.
- Protein swaps: use sliced pork loin, shrimp (cook briefly), or firm tofu (press and pan-fry first).
- Heat and aromatics: add minced garlic and ginger to the skillet before the vegetables for deeper flavor; include a splash of rice vinegar or sesame oil at the end for brightness.
- Make it saucier: double the teriyaki and add a touch of broth if you like more sauce for rice.
Common questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs stay juicier and tolerate longer cooking; adjust time as needed but still aim for 165°F internal temp.
Q: How can I make the sauce thicker without cornstarch?
A: Simmer the sauce a bit longer to reduce it, or whisk in a small amount of arrowroot powder as a gluten-free thickener.
Q: Is it safe to reheat this dish more than once?
A: It’s best to reheat only the portion you plan to eat. Repeated reheating can degrade quality and increase food safety risks.
Q: Can I use frozen vegetables?
A: Yes—add them straight from frozen but expect a bit more moisture. Cook a touch longer to evaporate excess liquid and to avoid soggy vegetables.
Q: What if my teriyaki sauce is too sweet?
A: Balance it with a splash of rice vinegar, a squeeze of lime, or a pinch of red pepper flakes to cut sweetness.
If you want recipe variations, storage guidance, or help scaling this up for a crowd, ask and I’ll tailor the instructions to your needs.
Print
One-Pan Teriyaki Chicken Stir Fry
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A quick and easy one-pan teriyaki chicken stir fry that combines thin-sliced chicken, colorful vegetables, and teriyaki sauce for a delicious weeknight meal.
Ingredients
- 1 lb chicken breasts, thinly sliced (about 2 small breasts)
- 2 cups mixed vegetables: bell peppers, broccoli florets, and thinly sliced carrots
- 1/4 cup teriyaki sauce (store-bought or homemade)
- 2 tablespoons olive oil or a neutral high-heat oil (canola, vegetable, or avocado oil)
- 1 tablespoon sesame seeds (optional, for garnish)
- Cooked rice or noodles, for serving
- Salt and pepper to taste
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional thickener)
Instructions
- Prep first: Slice the chicken thin against the grain, pat dry, and season lightly with salt and pepper. Cut larger vegetables into bite-sized pieces. Warm your rice or noodles.
- Heat the skillet: Place a large skillet or wok over medium-high heat. Add 2 tablespoons oil and heat until shimmering but not smoking.
- Brown the chicken: Spread the chicken in a single layer. Let it sit undisturbed for 1–2 minutes. Stir and continue cooking until no longer pink, about 5–7 minutes total.
- Stir-fry the vegetables: Push the chicken to one side or transfer briefly to a plate. Add the mixed vegetables and stir-fry for 3–4 minutes until tender-crisp.
- Add the sauce: Pour the teriyaki sauce over the chicken and vegetables. Stir to coat and cook for 1–2 more minutes until heated through.
- Thicken if needed: If the sauce is too thin, mix cornstarch with cold water, stir into the pan, and cook a minute more until glossy.
- Finish and serve: Taste and adjust salt and pepper. Serve over rice or noodles and sprinkle with sesame seeds if desired.
Notes
For a gluten-free option, use tamari or a gluten-free teriyaki sauce. To reduce sugar, look for low-sugar teriyaki or make your own.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian