Chicken Teriyaki Stir Fry Recipe

I’ve always loved the simplicity of a teriyaki stir fry for a weeknight meal. Sometimes, though, the standard flavor profile feels a little predictable, and I crave something with more dimension. That’s why I created this unique chicken teriyaki stir fry recipe. It takes the beloved combination of sweet and savory and elevates it with a surprising twist: smoked paprika and fresh orange zest. The result is a simple, single-pan meal that delivers complex flavor without complicated steps, perfect for a busy weeknight with the family. The combination of sweet, savory, and smoky makes this a new household favorite. Get ready to have this flavorful meal on the table in under 30 minutes, all prepped in one pan.

Ingredients

• 500 g / 1.1 lb boneless, skinless chicken thighs: Cut into 2.5 cm / 1-inch pieces. Thighs are recommended over breast meat for a richer flavor and guaranteed juiciness, especially when stir-frying over high heat.
• 2 tbsp / 30 ml vegetable oil, divided: Use a high smoke point oil suitable for stir-frying, such as vegetable oil, avocado oil, or grapeseed oil. The oil is divided for browning the chicken first, then sautéing the aromatics and vegetables.
• 2 cloves garlic, minced, divided: Fresh garlic adds essential aromatic base notes. Dividing it ensures some garlic flavors the chicken while the rest flavors the vegetables without burning.
• 2 cm / 0.8 inch fresh ginger, grated, divided: Use fresh ginger for the best flavor; avoid using dried ginger. Like the garlic, dividing it helps build layers of flavor in both the chicken and the vegetable base.
• 200 g / 7 oz broccoli florets: Cut into bite-sized pieces to ensure even cooking during the stir fry process. For extra speed on busy nights, use a pre-cut bag of broccoli florets.
• 1 medium red bell pepper, thinly sliced: Red bell peppers add sweetness and a vibrant color contrast. They cook quickly and retain a pleasant crispness when stir-fried properly.
• 100 g / 3.5 oz snap peas: Add these in the final minute of cooking to retain their bright green color and crisp texture. You can substitute with snow peas if snap peas are unavailable.
• For the Smoked Paprika & Orange Glaze:
  • 80 ml / 1/3 cup naturally brewed soy sauce (low sodium preferred)
  • 60 ml / 1/4 cup non-alcoholic mirin-style seasoning
  • 2 tbsp / 30 ml packed light brown sugar
  • 60 ml / 1/4 cup vegetable broth (or chicken broth for richer flavor)
  • 1 tsp / 5 ml smoked paprika (pimentón ahumado)
  • Zest of 1 medium orange and 30 ml / 2 tbsp fresh orange juice.
• For the slurry: 1 tbsp / 15 ml cornstarch and 2 tbsp / 30 ml cold water, whisked together.
• For serving: Cooked jasmine rice, 1 tbsp / 15 g toasted sesame seeds (garnish), 2 scallions (green parts thinly sliced for garnish), and extra orange zest (garnish).

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prep the ingredients and glaze: Pat the chicken pieces completely dry with paper towels (this is crucial for getting a good sear and preventing steaming). In a small bowl, prepare the glaze by whisking together the soy sauce, mirin-style seasoning, brown sugar, broth, smoked paprika, fresh orange juice, half of the minced garlic, and half of the grated ginger; set aside. In a separate small bowl, whisk the cornstarch and cold water to form a smooth slurry, and set this aside as well.
2. Sear the chicken in batches: Heat 1 tablespoon / 15 ml vegetable oil in a large wok or skillet over medium-high heat until shimmering hot. Add the chicken pieces in a single layer, ensuring the pan is not overcrowded (cook in batches if necessary, about 3-5 minutes per batch) until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
3. Sauté aromatics and vegetables: Add the remaining 1 tablespoon / 15 ml vegetable oil to the wok over medium-high heat. Add the remaining minced garlic and grated ginger and stir-fry quickly for about 30 seconds until fragrant. Add the broccoli florets and red bell pepper slices to the wok and stir-fry for 3-4 minutes until the vegetables reach a tender-crisp texture. Add the snap peas and stir-fry for 1-2 more minutes to keep them bright green.
4. Add chicken and thicken the glaze: Return the cooked chicken pieces to the wok with the vegetables. Give the prepared glaze mixture a quick whisk to recombine any settled ingredients, then pour it over the chicken and vegetables. Bring the sauce to a gentle simmer, stirring occasionally. If your sauce clumps up when adding the slurry, quickly remove the wok from the heat and whisk vigorously until smooth before returning to the simmer.
5. Finish the stir fry and serve: Whisk the cornstarch slurry again just before adding it to the wok (it tends to settle quickly at the bottom of the bowl). Pour the slurry into the simmering sauce, stirring constantly for 1-2 minutes until the sauce thickens and becomes glossy, creating the rich coating for this chicken teriyaki stir fry recipe. Remove from heat and stir in the orange zest. Serve immediately over fluffy jasmine rice, garnished generously with toasted sesame seeds, sliced scallions, and extra orange zest to highlight the aromatic twist in this chicken teriyaki stir fry recipe.

Smoked Paprika and Orange: A New Spin on Teriyaki

This unique flavor combination in this chicken teriyaki stir fry recipe sets it apart from the classic. The smoked paprika adds a warm, savory depth and complexity that complements the char on the chicken. The fresh orange zest brightens the sauce and cuts through the richness, creating a perfectly balanced flavor profile. This twist elevates the dish, making it feel more like a special restaurant-quality meal while remaining simple enough for a weeknight.

Making Stir Fry a Weeknight Win

Making this chicken teriyaki stir fry recipe on a weeknight is simple with these time-saving tips. These strategies are great for family-friendly, quick meals.

• Prep the ingredients ahead: Chop all the vegetables and cut the chicken in the morning or the night before. Store them separately in airtight containers in the refrigerator.
• Prepare the sauce in advance: Whisk the teriyaki glaze ingredients together and keep them in a jar in the refrigerator. This cuts down on assembly time in the evening to under 15 minutes.
• Make it a sheet pan meal: If you prefer not to stir-fry, cook the chicken and vegetables on a sheet pan at 400°F (200°C) until tender. Pour the thickened sauce over the top and toss before serving.

FAQs

What if I don’t have non-alcoholic mirin-style seasoning?

You can substitute it with rice vinegar and a pinch more brown sugar. This ensures you retain the sweet-tart balance necessary for a great chicken teriyaki stir fry recipe. Avoid using sake as a direct substitute, as it lacks the necessary sweetness.

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast instead of thighs for this high-protein meal. However, chicken breast tends to dry out more quickly during high-heat stir-frying. If using breast meat, monitor carefully and ensure not to overcook it; cut it into slightly larger chunks to retain moisture.

How do I get my sauce to thicken properly?

Ensure your cornstarch slurry is completely smooth before adding it. Whisk the sauce constantly while it simmers to prevent clumping. If it looks too thick, add a splash of water or broth; if too thin, mix a little more cornstarch with cold water and add it slowly.

What other vegetables can I add to this stir fry?

This chicken teriyaki stir fry recipe works well with other quick-cooking stir fry vegetables. Consider adding sliced carrots, bok choy, or mushrooms. I often use whatever leftover vegetables I have in the fridge. Adjust cooking times based on vegetable density; root vegetables need more time, while leafy greens need less.

Can I make this gluten-free?

Yes, you can easily adapt this for healthy eating by swapping the naturally brewed soy sauce for tamari or coconut aminos. Ensure that all other ingredients, like mirin seasoning, are certified gluten-free if necessary for a strict diet.

Conclusion

This chicken teriyaki stir fry recipe proves that weeknight meals can be both fast and incredibly flavorful without compromising on quality. The combination of smoky paprika and bright orange zest gives this classic dish an exciting, modern twist that the whole family will appreciate. Pin this recipe for later and add it to your weekly meal plan for quick family dinners.

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