This 10-Minute Teriyaki Chicken Stir Fry is a lifesaver for busy weeknights! It’s incredibly quick to make, packed with flavor, and features tender chicken and crisp-tender broccoli coated in a delicious homemade teriyaki sauce. I love how this recipe uses simple ingredients and comes together faster than ordering takeout. It’s a healthy, satisfying, and customizable meal that’s perfect for the whole family.
Why You’ll Love This Teriyaki Chicken Stir Fry
- Ready in 10 Minutes (Almost!): Seriously, this stir fry comes together incredibly fast once you have your ingredients prepped.
- Homemade Teriyaki Sauce: The easy homemade sauce is much healthier and tastier than store-bought versions.
- Healthy and Flavorful: Packed with lean protein and broccoli, it’s a nutritious and delicious meal.
- Quick Cleanup: Cooking everything mainly in one pan makes cleanup easier.
- Customizable: Easily add other vegetables or adjust the sweetness/saltiness of the sauce.
Ingredients for 10-Minute Teriyaki Chicken Stir Fry
Here’s what you’ll need to make this speedy stir fry. The full list with measurements is in the recipe card below.
Main Ingredients
- Organic chicken breasts, cut into 1 1/2-inch pieces (Meat)
- Fresh broccoli florets (Vegetable)
- Olive oil or avocado oil (Oil)
Teriyaki Sauce
- Tamari (or low-sodium soy sauce or liquid aminos) (Condiment)
- Coconut sugar (Sweetener)
- Sesame oil (Flavoring)
- Ginger (grated fresh or dried) (Aromatic)
- Corn starch (Thickener)
- Garlic cloves, minced (Aromatic)
- Red pepper flakes (optional for some heat) (Spice)
- Sesame seeds (optional) (Garnish)
For Serving
- Rice or your favourite grain
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Teriyaki Chicken Stir Fry as is, but here are a few ideas for variations:
- Add More Vegetables: Toss in some sliced bell peppers, carrots, snow peas, or mushrooms.
- Different Protein: Use chicken thighs, beef strips, shrimp, or tofu instead of chicken breast.
- Make it Spicy: Add more red pepper flakes or a dash of sriracha to the sauce.
- Pineapple Teriyaki: Add some pineapple chunks to the stir fry for a sweet and tangy twist.
- Add Honey: Instead of Coconut Sugar
How to Make 10-Minute Teriyaki Chicken Stir Fry
Let me show you how easy it is to make this 10-Minute Teriyaki Chicken Stir Fry:
Steam the Broccoli
- In a pot or saucepan, I add 1 cup of water with the broccoli florets.
- I cover it while it cooks on a gentle simmer for about 3-5 minutes, or until the broccoli is tender when tested with a fork, but not overly cooked.
Prepare Teriyaki Sauce
- In a small bowl or mason jar, I use a fork or small whisk to mix the tamari, sesame oil, minced garlic, cornstarch, ginger, and coconut sugar.
Cook the Chicken
- I heat up a pan of oil on medium heat.
- Then I add the pieces of chicken to it and cook on all sides until completely cooked through – about 5 minutes. Note: If the pan isn’t hot enough the chicken will steam so make sure the pan is hot but not burning.
Add Sauce and Broccoli
- When the chicken is cooked, I pour in the teriyaki sauce.
- I stir it with the chicken for about 1-2 minutes until the sauce thickens and soaks into the chicken.
- If I would like to coat the broccoli in sauce, I toss it in with the chicken at this point.
Serve
- Serve over rice
Tips and Tricks for the BEST Stir Fry
Here are my secrets for making this stir fry truly exceptional:
- Prep Ingredients First: Stir-fries cook very quickly, so have all your ingredients chopped, measured, and ready to go before you start cooking.
- Hot Pan: Ensure your pan or wok is sufficiently hot before adding the chicken to get a good sear.
- Don’t Overcook the Broccoli: Steam or blanch the broccoli just until it’s crisp-tender. It will cook slightly more when added back to the pan.
- Adjust Sauce Consistency: If the sauce is too thick, add a tablespoon of water or broth. If it’s too thin, let it simmer a bit longer.
- Use Tamari for Gluten-Free: Tamari is a great gluten-free alternative to soy sauce.
How to Serve
This Teriyaki Chicken Stir Fry is delicious served with:
- Rice: White rice, brown rice, or jasmine rice are perfect for soaking up the sauce.
- Noodles: Serve over ramen, udon, or rice noodles.
- Quinoa: A healthy whole-grain option.
- Cauliflower Rice: For a low-carb meal.
Make Ahead and Storage
You can prepare the teriyaki sauce and chop the vegetables ahead of time. Store them separately in the refrigerator. Leftover stir fry can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
FAQs about 10-Minute Teriyaki Chicken Stir Fry
- Can I use chicken thighs instead of breasts?
- Yes, chicken thighs work well and stay very juicy. Cut them into bite-sized pieces.
- Can I use frozen broccoli?
- Yes, you can use frozen broccoli florets. Add them directly to the pan after cooking the chicken (no need to steam separately), and stir-fry until heated through.
- How can I make the sauce thicker?
- Ensure the cornstarch is well mixed with the other sauce ingredients. Let the sauce simmer for a minute or two after adding it to the pan; it will thicken as it cooks.
Enjoy this quick, easy, flavorful, and healthy 10-Minute Teriyaki Chicken Stir Fry! It’s a perfect weeknight meal that beats takeout every time.
Print
10-Minute Teriyaki Chicken Stir Fry
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Course, Stir-Fry
- Cuisine: Asian-Inspired
Description
This Teriyaki Chicken Stir Fry is incredibly quick and easy, making it perfect for a busy weeknight dinner. Tender chicken pieces and crisp broccoli florets are coated in a simple homemade teriyaki sauce.
Ingredients
Scale
For the Stir Fry:
- 3 boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
- 3 cups fresh broccoli florets
- 1 tablespoon olive oil or avocado oil
- 1 cup water (for steaming broccoli)
For the Teriyaki Sauce:
- 1/4 cup tamari (or low-sodium soy sauce, or liquid aminos)
- 3 tablespoons coconut sugar (or brown sugar)
- 1 tablespoon sesame oil (toasted recommended)
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
- 2 teaspoons cornstarch
- 2 cloves garlic, minced
- Generous pinch of red pepper flakes (optional, for heat)
Optional Garnish:
- 1/2 teaspoon sesame seeds
For Serving:
- Cooked rice (white, brown, or jasmine) or your favorite grain
Instructions
- Steam Broccoli: In a medium pot or saucepan, add 1 cup of water and the broccoli florets. Bring the water to a boil, then reduce heat to a gentle simmer. Cover the pot and steam for 3-5 minutes, or until the broccoli is tender-crisp (bright green and easily pierced with a fork, but not mushy). Drain well and set aside.
- Prepare Teriyaki Sauce: While the broccoli is steaming, prepare the sauce. In a small bowl or mason jar, combine the tamari (or soy sauce), coconut sugar, sesame oil, grated ginger (or ground ginger), cornstarch, minced garlic, and red pepper flakes (if using). Whisk or shake until the cornstarch and sugar are dissolved and the sauce is well combined.
- Cook Chicken: Heat the olive oil or avocado oil in a large skillet or wok over medium-high heat. Once the pan is hot (oil should shimmer), add the chicken pieces in a single layer. Cook for about 5 minutes, stirring or flipping occasionally, until the chicken is browned on all sides and cooked through (internal temperature reaches 165°F/74°C). Ensure the pan is hot enough to sear the chicken, not steam it.
- Add Sauce: Pour the prepared teriyaki sauce over the cooked chicken in the skillet. Stir continuously for 1-2 minutes, until the sauce thickens and coats the chicken pieces.
- Add Broccoli (Optional): If you want the broccoli coated in the sauce, add the steamed broccoli florets to the skillet with the chicken and sauce. Toss gently to combine.
- Serve: Serve the teriyaki chicken and broccoli immediately over cooked rice or your favorite grain. Sprinkle with sesame seeds, if desired.
Notes
- Chicken: You can also use boneless, skinless chicken thighs.
- Broccoli: Don’t overcook the broccoli; it should still have a slight bite. You can substitute other vegetables like bell peppers or snap peas.
- Tamari/Soy Sauce: Tamari is a gluten-free alternative to soy sauce. Use low-sodium soy sauce if preferred. Liquid aminos also work.
- Coconut Sugar: Brown sugar is a good substitute for coconut sugar.
- Ginger: Freshly grated ginger provides the best flavor, but ground ginger can be used in a pinch.
- Cornstarch: This thickens the sauce. Make sure it’s fully dissolved in the sauce ingredients before adding it to the hot pan to prevent lumps.
- Heat Level: Adjust the amount of red pepper flakes to your preference.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.