Fresh green veggies, tender pieces of chicken, and crunchy cashews meet up in a sweet and salty glossy teriyaki sauce! Learn how to make an easy Japanese Chicken Stir Fry, then customize it with your favorite vegetables. This teriyaki chicken stir-fry recipe is a 30-minute meal, perfect for busy weeknights!
Dinner today could be this oh-so-good, super simple, naturally gluten-free Japanese chicken stir fry with broccoli, bok choy, and peppers. Seriously, this meal can be on your table in 20 minutes. Three cheers for quick, healthy dinners for busy weeknights!
Jump to:
- ❤️ Easy 30-minute meals can be lifesavers!
- 🛒Ingredients
- 🔪Step-by-step Instructions
- 👍🏼 Helpful tips for the best results
- 👍🏼 Best vegetables for stir-fry
- 🍽 What to serve with Japanese chicken stir-fry
- 🍳Storing and reheating teriyaki stir-fry
- 🤔Frequently asked questions
- 🗒More flavourful Asian Chicken Recipes
- More 30-minute meals!
- 📖 Recipe
❤️ Easy 30-minute meals can be lifesavers!
Stir fry dishes like this one or this Lemon Garlic Shrimp and Snow Pea Stir Fry can be life-savers on busy nights. You can feel great about making a nutritious weeknight meal in no time flat!
If you love quick and easy meals, (and who doesn't?) you'll like this collection of Gluten-free Meals in 30 Minutes or Less!
And the best part of this recipe (besides that super tasty teriyaki marinade) is that you can make it your own. Add whatever veggies you like, change the meat (or omit it entirely), serve over rice, noodles, cauliflower rice, or just have it as is.
You can avoid mushy, overcooked vegetables drowned in sauce by following the tips I've included below.
🛒Ingredients
Let's make a grocery list and make this healthy teriyaki chicken stir fry with vegetables! You'll find a complete list of ingredients with quantities in the recipe card below.
- chicken: you can use boneless chicken breasts, boneless thighs or chicken tenders.
- vegetables: broccoli, baby bok choy, white onions, red peppers, fresh garlic (see the list below for more suggestions).
- Teriyaki marinade ingredients: coconut sugar (or brown sugar), soy sauce (or gluten-free tamari or coconut aminos for a paleo diet), mirin (substitute sherry, sake, or white wine if you can't find any), and rice vinegar. The very best teriyaki sauce is the one you make at home! Avoid bottled teriyaki sauces (sometimes with hidden gluten) and make homemade teriyaki sauce.
- garnishes: cashews, sesame seeds, and green onions (scallions)
Here's my advice on how to make an easy Japanese Chicken Stir Fry. This is a super simple recipe, but I've found that my stir-fries consistently turn out beautifully if I follow the steps in this order.
🔪Step-by-step Instructions
- First, whisk the marinade ingredients together and set aside,
- Next, prepare all your vegetables. Cut them into bite-sized pieces, then pat dry. This step is important. If they're wet, the vegetables will steam and turn out limp and soggy. And that is not what you want in a good stir fry!
- Heat a heavy-bottomed pan, like a cast-iron skillet, over high heat. A very hot pan is the key to a good stir fry. Add a small amount of oil and tilt the pan to coat the bottom evenly.
- Add the broccoli and stir fry for 2 - 3 minutes or just until it turns bright green and is beginning to tenderize. Remove from the pan and transfer to a bowl.
- Next, toss in the slices of white onion, baby bok choy, and red pepper strips. Again, stir-fry until bok choy becomes bright green and is beginning to wilt and peppers are starting to blister. Remove from the pan and add to the broccoli in the bowl.
- Drizzle in a tiny bit of oil, and tilt to coat the pan evenly. Stir fry the minced garlic and chicken pieces until browned on all sides.
- Then add the marinade (teriyaki sauce) and stir to coat evenly.
- Transfer the vegetables from the bowl back into the pan, stir to coat with all that yummy marinade (which will thicken slightly).
- Toss in a handful of cashews, sprinkle with sesame seeds and garnish with a few slices of green onion.
Ready to serve!
👍🏼 Helpful tips for the best results
This easy teriyaki chicken stir fry makes a quick and healthy dinner. The glossy, flavor-packed teriyaki-style sauce deliciously coats every element, since the sauce has reduced and thickened slightly.
You may be tempted to leave out the sugar in this recipe. It's a small amount and it's necessary to balance the flavors in this marinade.
If you like a thicker sauce, a cornstarch slurry works well as a thickening agent, but you can get similar results using potato starch or arrowroot (although these last two sometimes make a sauce a little gooey.)
Adding the marinade near the end of the cooking time works best for me. It doesn't need to cook for long, it simply needs to be heated through.
👍🏼 Best vegetables for stir-fry
Make this stir-fry recipe your own and change it up! Substitute your favorite veggies.
You'll start with garlic and onion, two "musts" and add freshly grated ginger if you like. Then choose your veggies!
Try any of the following fresh colorful veggies:
- asparagus spears
- mushrooms, sliced
- carrots, thinly sliced and cut diagonally
- snow peas or sugar snap peas
- cauliflower florets
- broccoli florets
- Brussels sprouts, halved lengthwise
- bell pepper, any color, or add a little of each color cut into thin strips
- green onion, sliced thinly
- water chestnuts, sliced
- edamame
- Baby bok choy or Shanghai bok choy, sliced in half (or even quarters) lengthwise
- zucchini, sliced
- water chestnuts
- bean sprouts (add for a minute or two just before serving)
Remember to cook the more dense vegetables like broccoli, cauliflower or Brussels sprouts separately from leafy greens or quick-cooking peppers, as they will take a little longer.
🍽 What to serve with Japanese chicken stir-fry
Spoon this teriyaki stir-fry over jasmine, basmati or brown rice, or on top of your favorite noodles, (gluten-free if necessary) or rice noodles.
Keep it low-carb by serving it over cauliflower rice.
Or just enjoy it as is, dished out straight from the pan. I like to serve stir-fry in bowls, so it stays hot.
🍳Storing and reheating teriyaki stir-fry
Refrigerate any leftover stir-fry in an airtight container. Stir-fry is best enjoyed hot, straight from the pan. You can, however, reheat leftovers the following day.
The best way to reheat stir-fry is in a skillet on the stovetop. Heating over medium-high heat for a few minutes will perk up any limp or soggy veggies like broccoli or bok choy.
Microwaving leftover stir-fry would be my last choice!
🤔Frequently asked questions
No.
In fact, most modern Western stoves are not designed to use a round-bottomed wok. A heavy-bottomed skillet is my preference. I love my cast iron fry pans for stir fry, as I can heat them to very high heat. If you have a newer nonstick skillet, it will be safe to use at high heat as well.
And if you need more convincing that you don't need a wok to make stir fry, read this: 10 reasons to use a frying pan instead of a wok to make stir fry meals.
Yes! No need to thaw them first. Use sturdier vegetables like carrots, broccoli, cauliflower, sugar snap peas, and edamame. Toss them right into a hot skillet and stir them so they thaw and cook quickly.
🗒More flavourful Asian Chicken Recipes
- Easy Japanese Chicken Yakitori Skewers
- Simple Singapore Chicken Satay with Peanut Sauce
- Asian Glazed Garlic Chicken
- Ginger-Garlic Glazed Korean Chicken Skewers
- 5-Ingredient Hoisin Orange Glazed Chicken Thighs
More 30-minute meals!
This recipe was originally published in 2019. I have updated it with extra information and new photos. The recipe remains the same.
Did you make this teriyaki chicken stir fry recipe? Let me know how you liked it in the comments section below. Please leave a comment and a rating. Thanks in advance! Subscribe to my weekly newsletter and have new recipes delivered straight to your inbox.
📖 Recipe
Easy Japanese Chicken Stir Fry with Broccoli
Equipment
Ingredients
- 1 tablespoon high-heat oil, like avocado or grapeseed oil
- ½ pound chicken breast or chicken tenders, cut in bite-sized pieces
- 2 cups broccoli florets, trimmed
- 4 baby bok choy, sliced in half or quarters, lengthwise
- ½ medium red bell pepper, sliced
- ¼ medium white onion, sliced
- 1 clove garlic, minced
- ¼ cup cashews
- 2 teaspoons sesame seeds
- 1 green onion, thinly sliced
Marinade
- ¼ cup coconut sugar, or brown sugar
- 2 tablespoons mirin (a slightly sweet rice wine) substitute sake, marsala or sweet white wine if you can't find it)
- ¼ cup gluten-free tamari or soy sauce, or coconut aminos for paleo diet
- 2 tablespoons rice wine vinegar
- 1 teaspoon cornstarch (or arrowroot or potato starch) mixed with 3 teaspoons water
Instructions
- Whisk marinade ingredients together and set aside.
- Have all ingredients chopped and ready to add. Pat dry (as you don't want the vegetables to steam.)
- Heat a heavy-bottomed skillet over high heat. Drizzle in a teaspoon of the oil and tilt to coat the whole pan.
- Add broccoli to the hot pan and sauté for 2 - 3 minutes or until bright green and just beginning to become tender. Remove to a bowl.
- Add bok choy, pepper slices and onion slices to pan. Sauté for a few minutes until bok choy starts to wilt and peppers are beginning to blister. Remove to a bowl with the broccoli.
- Add remaining oil, tilt to coat pan. Add minced garlic and chicken pieces. Stir until all chicken pieces are brown. Add marinade, stir to coat completely.
- Add sautéed vegetables back into the pan and stir to coat with the marinade.
- If desired, thicken with a little cornstarch mixed with water. Then, toss in cashews, sprinkle with sesame seeds, garnish with sliced green onions and serve.
Tani
Delicious! I didn't want it to be overly sweet so I adjusted the marinade to 2 tbsp of brown sugar and 2 tbsp soy sauce, everything else the same, I add a bit more soy sauce at the end if i want to increase the flavor. Its really yum!
Elaine
Happy to hear you liked this recipe, Tani!
Lori Ortega
Really enjoyed. First time bok choy tryer...added walnuts also
Kevin
Great dish!!Healthy and delicious. The wife says it's a keeper.
Elaine
Thanks Kevin! Happy to hear you've found a keeper!
Marnie
Just wanted to let you know that this has become our go-to stir fry recipe. The sauce is simply the BEST. I switch this up and use different veggies depending on what's in my fridge. Thanks.
Flavour & Savour
Thanks Marnie! Glad to hear this recipe works for you!
Merelda
The sauce is amazing you can fry absolutely anything in it and it will be a hit
Flavour & Savour
Thanks Merelda! So glad you liked it as much as we do!
Yvonne Langen
Can't wait to try this recipe Elaine! I don't do enough stir fry and could definitely use more broccoli in my life.
Denise from Urb’n’Spice
I often crave recipes like your Japanese Chicken Stir Fry, Elaine, especially after travelling. It is not only pleasing to the eye but it looks so delicious and healthful as well. Thank you also for your helpful tips - I am looking forward to trying it! 😋💗
Flavour & Savour
Hi Denise, I know what you mean about craving healthy food after traveling and eating in restaurants! Thanks for your kind comments!
Flavour & Savour
Thanks Denise! Hope you love it as much as we do!
Colleen
Elaine, this crisp and delicious stir fry is just what is needed after all of the holiday excess. And, I so agree with you about the cast iron pans. I adore mine and use them constantly. Pinning this one!
Flavour & Savour
Thanks Colleen, Yes! Definitely time to get back to eating healthy greens again! Thanks for commenting.
Leanne | Crumb Top Baking
I had kinda forgotten how quick, easy and healthy stir fries could be for weeknight dinners! Thanks for the delicious reminder Elaine! Love the ingredients in this one, particularly the crunchy cashews!
Flavour & Savour
Thanks Leanne--I love that crunch factor, too!
Jo Vanderwolf
Yum! Broccoli and chicken are my favorite... and that marinade? Oh. My. Gosh. Yaaaas! I can't wait to try this. 🙂
Flavour & Savour
Thanks Jo! Yes, this marinade is super flavourful. Hope you love it too!
Sharon
Looks delicious as always Elaine! Your photography is so lovely and bright. 🙂 I gave up on my cast iron and actually invested in a quality non-stick. I found the pan so heavy and cumbersome that I would literally avoid meals cooked in a skillet which started to become so limiting! I get the health aspects, which is why I researched the pan I ended up with pretty thoroughly, but I couldn't 'stick' it out with the cast iron. How do you handle the weight?
Flavour & Savour
Thanks so much, Sharon! I love my cast iron pans. The 12-inch one is not overly heavy, but my larger one (I think it's 14 inch) is definitely heavy! However it has an assist handle on the opposite side from the handle, so it's definitely a 2 handed pan! It works beautifully on a gas range. I didn't like it as much when I had a smooth top cooktop. I like the fact that I can heat cast iron to very hot temperatures, necessary for making a good stir fry. Thanks for commenting!
JustineCelina
Yum! This looks so easy and delicious, Elaine. Love the step-by=step photos to accompany the recipe and the use of a cast-iron skillet -- I also love them for stiryfrys! Gorgeous recipe!
Flavour & Savour
Thanks Justine. My cast iron pans are my BFF's!
Dawn - Girl Heart Food
I could eat stir fry every single day, especially if it looked this good! Love all that vibrant green broccoli in there, just what I'm looking for after the holidays 🙂
Flavour & Savour
Thanks Dawn! Yes--January is definitely a time to focus on healthy greens (and easy meals!)
Carrie
Looks really good. I pinned it to try later.
Flavour & Savour
Thanks Carrie! I'm sure you'll love it.