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teriyaki stir fry recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: general
Description
This quick teriyaki stir fry recipe transforms classic teriyaki into a creamy, rich sauce using toasted sesame paste. It’s ready in about 30 minutes and features tender chicken and crisp vegetables coated in a glossy glaze for a perfect weeknight meal.
Ingredients
- 500 g boneless skinless chicken thighs (or breasts), cut into 2.5 cm pieces
- 1 medium red bell pepper, sliced thinly
- 1 medium green bell pepper, sliced thinly
- 250 g broccoli florets
- 1 medium carrot, sliced into rounds or matchsticks
- 15 ml neutral cooking oil
- 150 g cooked white rice, for serving
- 15 ml toasted sesame seeds, for garnish
- 2 spring onions, thinly sliced, for garnish
- For the Chicken Marinade:
- 30 ml soy sauce
- 15 g cornstarch
- 30 ml water
- For the Creamy Sesame Glaze:
- 60 ml sesame paste (tahini)
- 40 g light brown sugar
- 30 ml rice vinegar
- 15 ml toasted sesame oil
- 30 ml soy sauce
- 2 cloves garlic, grated
- 15 g fresh ginger, grated
- 120 ml water (or vegetable broth)
- For the Thickening Slurry:
- 7 g cornstarch
- 15 ml water
Instructions
- Marinate the Chicken: In a medium bowl, combine the cut chicken pieces with 30 ml soy sauce, 15 g cornstarch, and 30 ml water. Toss to coat and let marinate for at least 15 minutes.
- Prepare Glaze and Slurry: While the chicken marinates, whisk together the sesame paste, brown sugar, rice vinegar, toasted sesame oil, remaining 30 ml soy sauce, grated garlic, grated ginger, and 120 ml water or broth in a separate bowl until smooth. In a small cup, whisk together the 7 g cornstarch and 15 ml water to create a slurry.
- Cook the Chicken: Heat the neutral cooking oil in a large wok or skillet over medium-high heat. Add the marinated chicken pieces in a single layer (cook in batches if necessary) and sear for 3-4 minutes per side until golden brown and mostly cooked through. Remove the chicken from the wok and set aside on a plate.
- Stir-Fry Vegetables: Add the red bell pepper, green bell pepper, broccoli, and carrot to the same wok. Stir-fry for 4-6 minutes, or until the vegetables are tender-crisp with a slight char on the edges.
- Combine and Thicken: Return the cooked chicken to the wok with the vegetables. Pour the prepared Creamy Sesame Glaze over the mixture and bring to a gentle simmer. Once simmering, slowly 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.
- Garnish and Serve: Remove from heat and serve immediately over a bed of cooked white rice. Garnish generously with toasted sesame seeds and sliced spring onions before serving.
Notes
For best results, chop all vegetables into uniform sizes and ensure the wok is very hot before stir-frying to avoid steaming. Prep all ingredients before you start cooking, as stir-frying moves quickly. If the sauce becomes too thick during reheating, add a small splash of water to thin it out.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: stir-fry
- Cuisine: asian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 80 mg