Teriyaki Chicken Stir Fry

This vibrant Teriyaki Chicken Stir Fry is a mouthwatering meal you can make in less than 30 minutes! Juicy chicken and tender-crisp veggies are coated in pineapple teriyaki sauce and served over your favorite rice or noodles. Paleo, Whole30, gluten-free and refined sugar-free with keto & low-carb options.

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Updated June 2022

Easy Chicken Stir Fry With Homemade Teriyaki Sauce

The only thing more exhausting than spending hours on dinner is having to deal with the aftermath – a sink full of dirty dishes. With this quick one-pan Teriyaki Chicken stir fry, there’s no need to worry about either! We think that’s why it practically never leaves our weekly menu.

That, plus the fact that it’s such a treat for the whole family. The chicken comes out extra juicy, the broccoli and bell pepper get perfectly tender-crisp, and don’t even get me started on the tangy teriyaki sauce. You won’t be able to put down your fork and you won’t have to leave your house to get takeout! And if you needanother drool-worthy stir fry recipe, you can never go wrong with our favorite Kung Pao Chicken.

Is Chicken Teriyaki Healthy?

Restaurant-style teriyaki dishes tend to be sugar bombs in disguise – but that’s not how we do things around here. This dish is completely free of processed sugar, opting for low-glycemic monk fruit sweetener instead. That means you can enjoy the teriyaki flavor you know and love without doing a disservice to your body.

Soy sauce is known to be a staple ingredient in teriyaki chicken, but unfortunately it contains wheat and gluten. That’s why our version swaps it out for gluten-free tamari! This convenient alternative has a very similar taste and a much more impressive nutritional profile.

What You’ll Need

Since stir-fries come together so quickly, I like to make sure all of my ingredients are prepped and ready to go before I start cooking. The quantities for each item can be found in the recipe card toward the end of this post.

For the Chicken Stir Fry

• Boneless, Skinless Chicken: Cut the chicken into even 1-inch cubes.
• Salt & Pepper: Add these to taste.
• Sesame Oil
• Avocado Oil: Some will be used to cook the chicken and the rest will be used to cook the veggies.
• Broccoli Florets: Rinsed and thoroughly dried.
• Bell Pepper: Rinsed, dried and cut into chunks. You can use any color of your choice.

For the Teriyaki Sauce

• Gluten-Free Tamari: You could also use coconut aminos or low-sodium soy sauce depending on your dietary concerns.
• Apple Cider Vinegar: Rice wine vinegar is another great option.
• Sesame Oil
• Lakanto Golden Monk Fruit Sweetener: If you’re not on the low-carb/keto diet, feel free to use honey or coconut sugar instead.
• Fresh Pineapple Juice: This adds an extra boost of natural sweetness that brings out the other flavors beautifully. If you’re following a strict ketogenic diet plan, leave it out.
• Arrowroot Starch: To thicken the sauce. You can also sub with tapioca starch or cornstarch. Use xanthan gum for low-carb/keto.
• Fresh Minced Garlic
• Grated Ginger
• Chili Garlic Paste (Optional): For those of you who like to spice things up a little. Red pepper chili flakes and Sriracha sauce work well too.

For the Garnish (Optional)

• Roasted Cashews
• Sesame Seeds: Toast them if you’d like to intensify their flavor.
• Chopped Green Onions
• Zucchini Noodles: Or Cauliflower Rice. You could also reach for soba noodles or jasmine rice (unless you’re keto/low-carb).

What Kind of Chicken Should I Use?

We find chicken thighs to be more tender and juicy than breasts. Chicken breasts, however, are often more accessible, so the instructions in this recipe were written with those in mind. If you’re using thighs, you’ll have to cook the chicken for a little longer.

The difference in cook time is due to the varied colors of the meat – breasts are composed of light-meat chicken while thighs are a dark-meat cut. Whichever one you choose, make sure it’s boneless and skinless so you can easily cut it into cubes.

How to make Teriyaki Chicken Stir Fry:

But not just any stir fry. This quick and easy recipe will become your go-to!

• Season Chicken: Season the prepared chicken with salt, black pepper and half a teaspoon of sesame oil. Set the seasoned chicken aside
• Sauté Chicken: Heat a large wok or skillet over medium-high heat. Add 1 1/4 tablespoons of avocado oil and sauté the chicken until it’s cooked through, about 4-5 minutes. Remove it from the heat and transfer it to a plate.
• Sauté Veggies: Add the remaining tablespoon of avocado oil to the same pan you used for the chicken. Add the broccoli and bell pepper. Cook the vegetables until they’re just crisp-tender, about 2-3 minutes.
• Make Sauce: While the veggies are cooking, combine all of the ingredients for the sauce.
• Coat Chicken & Veggies: Stir the sauce into the pan along with the cooked chicken and toss to coat the chicken and veggies well. Add more salt and pepper if desired.
• Garnish & Serve: Garnish the teriyaki chicken stir fry with cashews, green onions and sesame seeds if you’d like. Serve it hot over your preferred noodles or rice.

Tips for the Best Results

As long as you prep your ingredients ahead of time, making this stir fry will be an absolute breeze. Here are a few extra pieces of advice to nudge you in the right direction:

• Cut the Chicken Into Even Pieces: Your chicken won’t cook evenly if some chunks are significantly larger than others. I think 1-inch cubes are the perfect size.
• Season to Taste: All good chefs taste-test their food throughout the cooking process. Whether you want to add more heat or an extra sprinkle of salt and pepper, just trust your palate!
• Check for Doneness: Skip the guesswork and grab your meat thermometer. You’ll know the chicken is cooked through once its internal temperature reaches 165°F.

Variation Ideas

As much as we love this teriyaki chicken stir fry the way it is, sometimes we like to do things a little differently. The flexibility of this recipe is such a perk!

• Use Different Vegetables: Any stir fry friendly vegetable would taste great in this dish – think asparagus, bok choy, zucchini, mushrooms, snow peas, edamame, etc. Just make sure whatever you use is compliant with your dietary needs.
• Make Orange Teriyaki Chicken: Can’t find any fresh pineapples? You can make your teriyaki sauce with fresh-squeezed orange juice instead. It will still taste divine!
• Swap Out the Protein: If you’re not a fan of chicken, you can make this stir fry with beef, shrimp or even tofu. Nothing will change except perhaps the cook time.

What Goes With Teriyaki Chicken?

This flavorful stir fry will taste great alongside just about anything! If you want to keep the cuisine consistent with a Japanese-style side dish, you have to check out these California Sushi Rolls. They’re easy to make with creamy crabsticks, crunchy cucumber, smooth avocado and more.

Air Fryer Zucchini is another fail-proof side dish for this chicken stir fry. I swear that each crispy morsel tastes better than the last! Dip them into this Homemade Ranch for even more lick-your-lips goodness.

How to Store and Reheat Leftovers

Once your stir fry has cooled completely, you can store it in the fridge for up to 4 days. Keep it in a shallow airtight container to help it stay as fresh as possible. Reheat it over a low-heat stove (or microwave individual servings in 15-20 second bursts), adding a splash of chicken broth or water to rehydrate the dish.

Can I Freeze This?

Yes – simply transfer your cooled chicken stir fry to a freezer-safe container and press a piece of plastic wrap on top of the stir fry before you seal the container and freeze it. This stir fry keeps well in the freezer for up to 3 months. Thaw out your leftovers in the fridge overnight before you reheat them.

More Hearty Teriyaki Recipes

Craving more teriyaki flavor? Whip up these dishes next.

• Teriyaki Beef Foil Packets
• One-Pot Teriyaki Zoodles with Chicken

5 from 3 votes

Print

Teriyaki Chicken Stir Fry

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

This vibrant Teriyaki Chicken Stir Fry is a mouthwatering meal you can make in less than 30 minutes! Juicy chicken and tender-crisp veggies are coated in pineapple teriyaki sauce and served over your favorite rice or noodles. Paleo, Whole30, gluten-free and refined sugar-free with keto & low-carb options.

Course: Dinner

Cuisine: Japanese

Keyword: easy stir fried chicken, homemade teriyaki sauce, teriyaki pineapple chicken

Servings: 4

Calories: 269 kcal

Author: Kelly

Ingredients

For the Chicken Stir Fry

• 1 lb or 2 medium boneless skinless chicken breasts cut into 1-inch cubes
• 1/4 teaspoon sea salt or to taste
• 1/8 teaspoon black pepper or to
• 1 teaspoon sesame oil
• 2 1/4 tablespoons avocado oil divided (or olive oil)
• 3 cups broccoli florets
• 1 bell pepper cut into chunks

For the Teriyaki Sauce

• 1/3 cup coconut aminos (you can also sub with gluten free tamari or low sodium soy sauce depending on your dietary concerns)
• 2 tablespoon apple cider vinegar (you can also sub with rice vinegar depending on your dietary concerns)
• 1 teaspoon sesame oil
• 1-2 teaspoons Lakanto golden sugar substitute (I use Lakanto monk fruit) or to taste if you like your sauce sweeter (can also sub with honey, coconut sugar if not low carb or Keto)
• 2 tablespoons fresh pineapple juice OR fresh orange juice optional if not strict Keto (adds an extra fresh sweetness that brings out the other flavors)
• 1 1/2 teaspoons tapioca or arrowroot starch for thickening the sauce. You can also sub with cornstarch or 1/2 teaspoon xanthan gum for low carb / keto
• 2 cloves garlic minced
• 1/2 teaspoon grated ginger
• 1/4 teaspoon chili garlic paste, red pepper chili flakes or Sriracha sauce optional, to taste

For the Garnish (Optional)

• 1/2 tablespoon roasted cashews
• sesame seeds
• chopped green onions

Instructions

1. Season chicken with salt, black pepper and 1/2 teaspoon sesame oil. Set aside.
   

2. Heat a large wok or skillet over medium-high heat. Add 1 1/4 tablespoons avocado/olive oil and saute chicken until cooked through, about 4-5 minutes. Transfer to a plate.

   

3. Add remaining 1 tablespoon avocado/olive oil to the same pan you used for the chicken. Add the broccoli and bell pepper. Cook until the vegetables are just crisp tender, about 2-3 minutes.

4. Meanwhile, combine together the ingredients for the sauce. Stir into pan along with the cooked chicken and toss to coat well. Adjust seasonings with salt and pepper as needed.

   

5. Garnish with optional cashews, green onions and sesame seeds, if desired. Serve hot over zucchini noodles or cauliflower rice.

   If you're not keto, you can serve with Jasmine rice or soba noodles.

   

Recipe Notes

• Nutritional info was calculated without the cashews or pineapple juice
  • • The Orange juice only adds 1g carbs and 4 calories
    • The cashews add 1g carbs and 6 calories
• To Store & Reheat: Refrigerate cooled stir fry in a shallow airtight container for up to 4 days. Reheat over a low-heat stove (or microwave individual servings in 15-20 second bursts), adding a splash of chicken broth or water to re-hydrate.
• To Freeze: Transfer cooled stir fry to a freezer-safe container and press a piece of plastic wrap on top of stir fry before sealing & freezing. Freeze for up to 3 months. Thaw in the fridge before reheating.

Nutrition Facts

Teriyaki Chicken Stir Fry

Amount Per Serving (1 g)

Calories 269 Calories from Fat 117

% Daily Value*

Fat 13g20%

Carbohydrates 10g3%

Fiber 3g12%

Sugar 2g2%

Protein 26g52%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.