Teriyaki Chicken Stir Fry is a quick dinner the whole family will love! Perfectly seasoned tender chicken served over stir fried vegetables in a sweet and savory teriyaki sauce.
Teriyaki Chicken Stir Fry Recipe
Skip take out tonight and impress your family with this quick and simple dinner. This quick dinner has become one of my families most requested meals. After multiple recipe tests and trying all the tricks for tender moist stir fried chicken, I am sharing all my secrets for the best teriyaki chicken.
This budget friendly meal is perfect for using up leftover vegetables in the fridge! My favorite vegetables to use for this stir fry are cabbage, carrots and onions. All of these veggies have a long shelf life so I stock up when they are on sale and can prep this cost effective meal any day of the week!
Secret to Tenderize Chicken for Stir Fries (Velveting Method)
Ever wonder why stir fried chicken is so tender, moist and velvety when you order take out? The secret is a method called 'velveting'. This method involves mixing corn starch and baking soda into the marinade for your chicken (or beef or other protein of choice).
The cornstarch adds a protective coating to the slices of meat, locking in moisture and flavor from the marinade. While the baking soda tenderizes the meat. Combine these two and you have the perfect stir fried chicken.
What is in Teriyaki Chicken Stir Fry?
Chicken Ingredients
- Chicken Breast - thinly sliced boneless skinless chicken breast is my favorite for this stir fry. You can also use chicken thighs.
- Ginger, Garlic, Chili Flakes, Soy Sauce - a quick marinade for the chicken is made. Ginger and garlic are two of my favorite aromatics. The chili flakes add a bit of spice. Soy sauce adds the ultimate umami flavor.
- Shaoxing Wine, Chinese Cooking Wine - is added into the marinade for the chicken to tenderize the chicken as well as add an deep aromatic flavor, his can be omitted from the recipe and does not need to be substituted.
- Cornstarch and Baking Soda - as mentioned above the secret to tender and moist chicken reminiscent of your favorite Chinese takeout, the thinly sliced chicken goes through the velveting process. The cornstarch and baking soda do not add any flavor to the dish and do not impact the sauce in any way. The two ingredients are simply to tenderize and coat the chicken in a protective barrier that locks in the moisture.
Stir Fry Ingredients
- Cabbage - one of my favorite winter vegetables is cabbage. With endless possibilities of cooking with cabbage from soup to salads and stir fries this is an amazing and cost effective ingredient that is often underrated! You can use any variety of cabbage - green, purple, savoy, nappa, or Chinese cabbage.
- Carrots - I love the color carrots bring to this stir fry. If you are trying to incorporate more vegetables into your diet this dinner is a great option! The mix of colors makes this a fun dish that the whole family will enjoy and you won't even release half the dish is veggies.
- Onions - white, yellow or red onions can be used for this stir fry.
- Bean Sprouts - optional but highly recommended. The bean sprouts add a freshness to this dish that is simply amazing. They are added in the last minutes of cooking and remain with a bit on crunch.
- Green Onion - thinly sliced green onions are used to garnish this dish. I just love the flavor and color they add!
- Teriyaki Sauce - homemade or store bought teriyaki sauce can be used for this recipe
- Tip - control exactly what goes in your teriyaki sauce by using my Teriyaki Sauce Recipe (linked here)! I make a double batch and keep it in the fridge for easy weeknight dinners
How to make Teriyaki Chicken Stir Fry
Full Recipe at Bottom of Page
Prep
1 Slice your chicken into thin slices. Place the chicken breast flat on a cutting board. Lay your hand on top of the chicken and firmly press down to hold the chicken in place. Slice thin pieces.
Optional: place chicken in the freezer for 15 minutes. this will firm up the chicken making it easier to slice.
2 Combine all marinade ingredients with sliced chicken and mix well. I suggest mixing by hand to ensure each piece of chicken is separated and coated in marinade.
3 Slice the cabbage and onions into strips/ribbons. For the carrots to cook quickly slice very thin rings by hand or using a mandolin.
Cook
4 Heat a large frying pan and add oil. Add chicken and spread into a thin layer. Press the chicken flat against the pan to get maximum contact for a good sear. Cook 3-4 minutes and then flip. Once fully cooked spoon 2-3 tablespoons of teriyaki sauce over the chicken, stir to combine. Then remove chicken from pan and cover with foil.
5 Add 1 tablespoon of oil to the frying pan. Depending on the size of your frying pan add cabbage, onion and carrots to frying pan and fry 5-10 minutes until fully cooked, or fry the vegetables one at a time remove each vegetable when done.
6 Once all vegetables have been cooked, stir in the bean sprouts, pour remaining teriyaki sauce over vegetables and stir. Simmer 2-3 minutes until beansprouts are cooked.
7 To Serve, add vegetables to the bottom of a serving platter with high edges. Top with teriyaki chicken, sliced green onions and sesame seeds (optional), or serve in the same large frying pan used for cooking. Serve with a side of rice.
This recipe can be made with store bought teriyaki sauce or homemade.
Check out my Teriyaki Sauce Recipe Linked Here.
Teriyaki Chicken Stir Fry Variations
This is just one of many variations of this dish. Get creative with the vegetables and create your own combinations. Add in:
- Broccoli
- Zucchini
- Mushrooms
- Cauliflower
Mix in a few more proteins:
- Shrimp
- Sliced strips of beef
- Sliced strips of pork
- Use chicken thighs rather than chicken breast
The possibilities are endless!
I hope you enjoy this recipe and it becomes a highly requested dish in your home too.
Looking for More at Home Take Out Recipes:
- Sesame Chicken - the ultimate combination of crispy chicken in a sweet and tangy sesame sauce! Serve with fried rice for an easy home made takeout style dinner!
- Wonton Soup - one of the most well known soups and one of my personal favorites! So quick and easy to make at home. Perfect for a quick lunch or side dish for your next dinner!
- Crab Rangoons - the perfect two bite (one bite when I’m really hungry) sweet and savory appetizer. Fried wontons filled with cream cheese, crab and green onion.
Enjoy!
- Sab
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.
Teriyaki Chicken Stir Fry
Ingredients
Chicken Marinade
- 4 chicken breast (boneless skinless)
- 6 cloves garlic (minced or grated (approx. 1 tablespoon))
- ½ tablespoon ginger (fresh grated (or ¼ teaspoon dry ginger powder))
- 1 teaspoon chili flakes
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (Chinese cooking wine, optional see notes)
- 1 tablespoon cornstarch (optional (see notes))
- 1 teaspoon baking soda (optional (see notes))
Vegetables
- ½ medium cabbage (sliced into strips)
- 2 medium onions (sliced into strips)
- 2 medium carrots (very thinly sliced into rings)
- 2 cups bean sprouts (approx. half a bag)
- 1 green onion
- 1 teaspoon sesame seeds (for serving (optional))
- 1 tablespoon oil (for cooking)
Teriyaki Sauce
- 1.5 cups teriyaki sauce (store bought or homemade (my Teriyaki Sauce Recipe Linked Here))
Accompaniments
- Cooked rice
Instructions
- Thinly slice chicken breast against grain. Place in large bowl and add all marinade ingredients. Marinate 10 minutes - overnight.
- If using homemade teriyaki sauce prepare teriyaki sauce according to recipe. If using store bought teriyaki sauce skip this step.
- Heat a large nonstick frying pan and add 1 tablespoon of oil. Add marinated chicken to frying pan and spread chicken out into a thin layer. Press the chicken pieces flat down against the frying pan to get maximum contact with the pan for a good sear.
- Let the chicken fry 3-4 minutes without touching. Flip chicken pieces and fry another 3-4 minutes. Pour 2-3 tablespoons of teriyaki sauce over chicken and toss to coat. Remove chicken from pan and cover with tinfoil to keep warm while frying the vegetables.
- Add 1 tablespoon of oil to the frying pan. Depending on the size of your frying pan add cabbage, onion and carrots to frying pan and fry 5-10 minutes until fully cooked, or fry the vegetables one at a time remove each vegetable when done.
- Once all vegetables have been cooked return all vegetables to frying pan, gently stir in the bean sprout, pour remaining teriyaki sauce over vegetables and stir. Simmer 2-3 minutes until beansprouts are cooked.
- To serve, add vegetables to the bottom of a serving platter with high edges. Top with teriyaki chicken, sliced green onions and sesame seeds (optional). Or serve in the same large frying pan used for cooking.
- Serve with rice.
Mary says
This recipe is soooo amazing! I'll never get takeout again thats for sure. Thanks. Love all your recipes 🙂
Heather says
Wow! This is thenway I will meet chicken stirfry from now on. Simple, delicious and a great way to use up veggies in the fridge.
Marlene says
I made this recipe without many adjustments (did velvet the chicken) except did not add bean sprouts (didn't have them on hand). My family equated this meal to one that was as tasty as at a Chinese Restaurant! High praise from discerning tastes in my family! I did use coconut aminos instead of soy sauce for soy allergy in the house. I also used home made Teriyaki sauce by the same chef and it was excellent (also soy free). Only tweak is maybe add a little more red pepper flakes. A winner recipe for our family. Simple and straight forward.