Teriyaki Stir Fry Recipe

I’m always looking for ways to make weeknight dinners more exciting without adding extra time or complication. This easy teriyaki stir fry recipe is exactly that. It transforms classic teriyaki into something rich and creamy, thanks to a unique toasted sesame glaze that coats every bite. It’s ready in about 30 minutes and uses simple ingredients, making it perfect for families craving something fresh, hearty, and satisfying. This recipe guarantees tender chicken, crisp vegetables, and a glossy sauce that beats takeout any day. Get ready for a new family favorite that you’ll want to add to your rotation immediately.

Ingredients

• Chicken: 500 g (1.1 lb) boneless, skinless chicken thighs or breasts, cut into 2.5 cm (1-inch) pieces.
  Thighs are recommended for juiciness, but breasts work if you prefer white meat. Cutting into uniform pieces ensures even cooking.
• Vegetables: 1 medium red bell pepper, 1 medium green bell pepper, 250 g (8.8 oz) broccoli florets, and 1 medium carrot.
  Chop all vegetables into similar sizes (thin strips or bite-sized pieces) so they cook evenly during the stir-fry process. Carrots can be sliced into thin rounds or matchsticks for faster cooking.
• Marinade Ingredients: 30 ml (2 tbsp) alcohol-free soy sauce, 15 g (1 tbsp) cornstarch, and 30 ml (2 tbsp) water.
  The cornstarch forms a light coating on the chicken, which protects it from drying out during cooking and helps the sauce adhere later. Use low-sodium soy sauce if preferred.
• Creamy Toasted Sesame Glaze Base: 60 ml (1/4 cup) sesame paste (tahini), 40 g (3 tbsp) light brown sugar, 30 ml (2 tbsp) alcohol-free rice vinegar, 15 ml (1 tbsp) toasted sesame oil, 30 ml (2 tbsp) alcohol-free soy sauce, 2 cloves garlic, 15 g (1 tbsp) grated fresh ginger, and 120 ml (1/2 cup) water or vegetable broth.
  Sesame paste adds a rich, nutty, creamy texture distinct from traditional teriyaki sauce. Fresh garlic and ginger are essential for flavor; do not use dried powder substitutes.
• Thickening Slurry: 7 g (1 tsp) cornstarch and 15 ml (1 tbsp) water.
  This slurry is added at the end to quickly thicken the glaze into a luscious, coating consistency. Ensure the cornstarch is fully dissolved in the water before adding to prevent clumps.
• Pantry Staples: 15 ml (1 tbsp) neutral cooking oil (canola, vegetable, grapeseed), 150 g (1 cup) cooked white rice for serving, 15 ml (1 tbsp) toasted sesame seeds for garnish, 2 spring onions (scallions) for garnish.
  Ensure your neutral oil has a high smoke point for stir-frying. Serve with warm rice or noodles to complete the meal.

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. Marinate the Chicken: In a medium bowl, combine the cut chicken pieces with 30 ml (2 tbsp) of the soy sauce, 15 g (1 tbsp) cornstarch, and 30 ml (2 tbsp) water. Toss the ingredients together to fully coat each piece of chicken with the slurry. Let the chicken marinate for at least 15 minutes while you prepare the vegetables and the glaze; this tenderizes the meat.
2. Prepare the Creamy Glaze: While the chicken marinates, whisk together the remaining 30 ml (2 tbsp) soy sauce, sesame paste, light brown sugar, rice vinegar, toasted sesame oil, grated garlic, grated ginger, and 120 ml (1/2 cup) water or broth in a separate bowl. Whisk thoroughly until the sesame paste completely dissolves and the glaze is smooth, with no lumps remaining. In a separate small cup, whisk together the 7 g (1 tsp) cornstarch and 15 ml (1 tbsp) water to form the slurry for thickening.
3. Cook the Chicken: Heat 15 ml (1 tbsp) neutral cooking oil in a large wok or skillet over medium-high heat until it shimmers. Add the marinated chicken pieces in a single layer, ensuring the pan is not overcrowded; cook in batches if necessary to achieve a good sear. Cook for 3-4 minutes per side until golden brown and mostly cooked through, then remove the chicken and set it aside on a plate.
4. Stir-Fry the Vegetables: Add the red bell pepper, green bell pepper, broccoli florets, and carrot to the same wok. Stir-fry for 4-6 minutes, or until the vegetables are tender-crisp. A slight char on some edges adds valuable flavor and texture to the final dish. When I make this teriyaki stir fry recipe for my kids, I add a few extra broccoli florets because they love a high vegetable-to-chicken ratio.
5. Combine and Thicken: Return the cooked chicken to the wok with the vegetables. Pour the pre-whisked Creamy Toasted Sesame Glaze over the mixture and bring to a gentle simmer. Once simmering, pour the cornstarch slurry into the sauce while stirring constantly. Continue to cook for 1-2 minutes until the sauce thickens to a glossy, creamy consistency that coats everything evenly. If the sauce clumps, try stirring vigorously or quickly whisking a small amount of additional cold water into the hot sauce.
6. Garnish and Serve: Remove the teriyaki stir fry from the heat immediately to prevent overcooking the chicken or vegetables. To plate, spoon a generous portion of cooked white rice into a bowl, then top with the stir fry. Garnish generously with toasted sesame seeds and thinly sliced spring onions before serving.

What to Serve with This Teriyaki Stir Fry

A great stir fry deserves a solid base to soak up all that rich, creamy glaze. While rice is the classic pairing, there are many simple, family-friendly options that change up the texture and make it feel like a completely different meal. This easy teriyaki stir fry recipe pairs wonderfully with simple sides for a complete weeknight meal.

• Rice: The classic choice is fluffy white rice, like jasmine or basmati, which soaks up the creamy sauce perfectly.
• Noodles: Serve it over quick-cooking ramen noodles, udon noodles, or rice noodles for a different texture and experience.
• Alternative Grains: For a healthier option, try brown rice, quinoa, or cauliflower rice.
• Side Salad: A simple side salad with a light vinaigrette or a quick cabbage slaw offers a fresh contrast to the rich main teriyaki stir fry dish.

Tips for Making the Best Teriyaki Stir Fry Every Time

These simple tips ensure your stir fry turns out perfectly crisp and tender every time, making this teriyaki stir fry recipe a reliable addition to your rotation.

• High Heat is Key: Always cook stir-fry on high heat to get a good sear on the chicken and achieve a crisp-tender texture in the vegetables. If your pan isn’t hot enough, the food will steam instead of stir-frying, resulting in soggy results. Work in batches if necessary to avoid overcrowding a standard 10-inch skillet.
• Prep Everything First: Stir-frying moves quickly; once you start, there’s no time to chop vegetables or mix sauces. Have all ingredients sliced, diced, measured, and ready to go before you turn on the heat. This ensures you can focus entirely on the cooking process without interruption.
• Control the Sauce Thickness: The cornstarch slurry is added at the end to create the desired thickness. If the sauce gets too thick, you can add a tablespoon or two of water to thin it out. If it’s too thin after a minute of simmering, add another small slurry (1 tsp cornstarch mixed with 1 tbsp water) and stir again.

Frequently Asked Questions

Here are some common questions about making this creamy teriyaki stir fry recipe, along with my best tips from testing this dish at home.

Can I use different vegetables in this teriyaki stir fry recipe?

Absolutely! This recipe is flexible. Try adding snap peas, sliced mushrooms, baby corn, or water chestnuts. Ensure harder vegetables (like carrots) are sliced thinly to cook quickly. Avoid soft vegetables (like zucchini) as they release too much water and can make the sauce runny. The best vegetables for this teriyaki stir fry recipe are those that hold their shape.

Can I make this with beef or shrimp instead of chicken?

Yes, beef stir fry strips or large shrimp work well with this glaze. Adjust cooking times; shrimp only take 2-3 minutes per side, and beef strips need slightly longer than chicken pieces to brown. You can also make this vegetarian by using firm tofu cubes instead of meat.

Is this recipe good for meal prepping?

Yes, this specific teriyaki stir fry recipe holds up well for meal prep. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave or on the stovetop; the sauce may thicken further when cold, so add a splash of water during reheating if needed. I prefer to store the sauce separately when meal prepping to prevent the vegetables from getting too soft.

Why did my sauce clump when I added the cornstarch?

The most common reason for clumping is adding dry cornstarch directly to a hot liquid, or not dissolving the cornstarch fully in water before adding it to the wok. Always create a smooth slurry (cornstarch dissolved in cold water) first, then pour it slowly into the simmering sauce while constantly stirring. This prevents lumps in your finished teriyaki stir fry sauce.

Conclusion

This easy teriyaki stir fry recipe delivers big flavor and a satisfying, creamy texture in minimal time, making it the perfect family dinner solution for busy weeknights. Save this recipe on Pinterest, gather your ingredients, and try this creamy teriyaki stir fry for dinner this week—you won’t be disappointed.

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