Fresh green veggies, lean chicken, and crunchy cashews meet up in a sweet 'n salty glossy teriyaki sauce! Learn how to make an easy Japanese Chicken Stir Fry, then customize it with your favourite vegetables. This teriyaki chicken stir-fry recipe is a 30-minute meal, perfect for busy weeknights!
Dinner today will 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!
- ❤️ Easy 30-minute meals can be lifesavers!
- 🔪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 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.
Let's make a grocery list and make this healthy teriyaki chicken stir fry with vegetables!
- chicken: any kind of boneless chicken, breasts, thighs or chicken tenders.
- vegetables: broccoli, baby bok choy, white onions, red peppers, 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 paleo diet), mirin (substitute sherry, sake or white wine if you can't find any) and rice wine vinegar. The very best teriyaki sauce is the one you make at home! Avoid the bottled teriyaki sauces (sometimes with hidden gluten) and make it yourself.
- 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.
- 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, 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 teriyaki chicken stir fry makes a quick and healthy dinner. The glossy, flavour-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 flavours in this marinade.
If you like a thicker sauce, cornstarch 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 favourite 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 vegetables:
- 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 peppers, any color, or add a little of each colour cut into thin strips
- green onion, sliced thinly
- water chestnuts, sliced
- 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 basmati or brown rice, or on top of your favourite noodles, (gluten-free if necessary). 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
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. Definitely not. 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 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.
Easy Japanese Chicken Stir Fry with Broccoli
- 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
- 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
- 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.