Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This teriyaki chicken stir fry is the perfect compromise between effort and reward. It cooks fast, tastes like you spent hours, and makes your kitchen smell like a legit restaurant for about five glorious minutes.

I promise it is not fancy. No mystery ingredients. No tuxedo for the chicken. Just crisp veggies, saucy chicken, and a little crunch from cashews. Also, if you want a rice bowl vibe, check out this fun take on teriyaki chicken rice bowls while you scroll through recipes teriyaki chicken rice bowls. You are welcome.

Why This Recipe is Awesome

Why is this recipe awesome? Short answer: it hits all the buttons. Sweet, salty, slightly tangy, with a satisfying crunch. It cooks in one pan which means less mess and more time to pretend you knew what you were doing all along.

It is also pretty forgiving. Cook it a little longer or a little less and it still shines. No drama. No food guilt. If you can chop veggies and press a pan, you can make this. It tastes impressive but is actually idiot proof. Honestly, even I did not mess it up the first time.

This recipe also scales easily. Want to double it for leftovers or halve it for a cozy dinner? Go for it. You can swap in different veggies if your fridge looks like a sad vegetable graveyard. I will tell you how in the substitutions section.

Ingredients You’ll Need

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil, divided
Salt and pepper to taste
2 cups broccoli florets
1 red bell pepper, sliced
1/2 onion, sliced
3 cloves garlic, minced
1/4 cup cashews
2 green onions, chopped
1 tablespoon sesame seeds
1/3 cup low-sodium soy sauce
1/4 cup chicken broth
3 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 tablespoon cornstarch

Yes I wrote honey. No you do not have to apologize. Honey is good. Use real stuff if you have it. And if you do not have cashews, relax. I will give alternatives.

Step-by-Step Instructions

Season the chicken with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 4-5 minutes. Transfer to a plate.
Keep the chicken pieces moving in the pan so they brown evenly. Browning gives flavor so do not crowd the pan.
Add the remaining 1 tbsp olive oil to the skillet. Stir fry the broccoli, bell pepper, and onion until crisp-tender, about 4-5 minutes.
You want the vegetables to still have some bite. Overcooked veggies are sad veggies.
In a small bowl, whisk together the soy sauce, chicken broth, honey, rice vinegar, sesame oil, ginger, and cornstarch to make the teriyaki sauce.
Make sure the cornstarch dissolves completely so your sauce does not end up lumpy. Smooth sauce good. Lumpy sauce not so hot.
Return the chicken to the skillet with the veggies. Add the garlic and cashews and cook for 1 minute. Pour in the teriyaki sauce, stirring well to coat. Bring to a boil, then reduce heat and simmer until the sauce has thickened.
The sauce should cling to everything like it means it. Taste and adjust salt or honey if you want it sweeter or saltier.
Garnish with green onions and sesame seeds. Serve hot over steamed rice and enjoy!
Go wild with garnishes if you like. Extra sesame seeds never hurt anything.

Common Mistakes to Avoid

Not preheating the pan. If your pan is not hot you will steam your chicken instead of getting that nice golden sear. No one wants steamed chicken.
Overcrowding the skillet. Tossing too much at once makes everything soggy. Work in batches if needed.
Adding cornstarch dry to the pan. Mix it into the sauce first or you will have tiny clumps. Clumps are annoying.
Cooking garlic too long. Garlic burns fast and bitter garlic is a mood killer. Add it near the end.
Being stingy with the sauce. This dish wants a glossy coating. If it looks dry, add a splash of broth and simmer a bit.

Alternatives & Substitutions

No chicken breasts? Use thighs. They stay juicier and forgive overcooking better. I am team thighs, but do you.
Want it vegetarian? Swap in firm tofu or tempeh. Press the tofu first and pan sear it for texture.
No broccoli? Use snap peas, green beans, or zucchini. Bell peppers can be swapped for any color you have.
Hate cashews or allergic? Use almonds, peanuts, or skip nuts entirely. For crunch you can add water chestnuts.
No honey? Use maple syrup or brown sugar. Adjust to taste. Honey has a unique flavor but these substitutes work fine.
Low-sodium soy sauce is listed because it keeps salt in check. If you only have regular soy sauce, use a little less and taste as you go.

My hot take? Fresh ginger makes a difference. If you only have powdered ginger, use less and add more at the end if needed.

FAQ

Q Why does my sauce taste flat?
A Did you add the cornstarch properly? Also taste for salt and acidity. A splash more soy sauce or rice vinegar fixes a flat sauce quickly.

Q Can I use frozen veggies?
A Sure. Thaw and pat them dry first. Frozen veggies release water so cook them longer to evaporate the liquid. Crisp is the goal.

Q Can I make this ahead?
A You can make the sauce and chop the veggies ahead. Cooked stir fry stores well in the fridge for 2 to 3 days. Reheat gently so the chicken does not dry out.

Q Is this spicy?
A Not by default. Want heat? Toss in red pepper flakes or a squirt of sriracha. I like a little kick but keep it optional.

Q Can I use margarine or butter instead of olive oil?
A Technically yes, but butter burns faster. Use it on low to medium heat or stick with oil for high heat searing.

Q How do I thicken the sauce if it is too thin?
A Mix 1 tsp cornstarch with 1 tbsp water and whisk into the simmering sauce. It thickens fast so keep an eye on it.

Q What rice pairs best with this?
A Jasmine rice or plain steamed rice both work great. Want lower carb? Serve over cauliflower rice or a bed of greens.

Final Thoughts

You just made a dinner that looks like you know what you are doing even if you were winging it. High five. This teriyaki chicken stir fry balances speed and flavor so you can eat well without staging a full kitchen production.

Remember a few things when you do this again. Keep your pan hot, do not crowd the pan, and taste the sauce and tweak as you go. Those little moves take this from good to wow.

Now go impress someone or yourself with your new culinary skills. You earned it. Maybe save half for lunch tomorrow and act like you meal prepped like a champion.

Conclusion

If you want more takes on this vibe check out these other great recipes and variations for inspiration. Try this version from Teriyaki Chicken Stir Fry • Salt & Lavender for a slightly different spin. For a lighter, family friendly approach see Teriyaki Chicken Stir Fry – Eat Yourself Skinny. If you are hunting for an easy and healthy twist check out Teriyaki Chicken Stir Fry {Easy & Healthy!} – WellPlated.com for more tips and ideas.

Teriyaki Chicken Stir-Fry