If there’s one weeknight meal I keep returning to, it’s this homemade teriyaki chicken stir fry. It’s the sort of dish that hits every checkbox: simple, healthy, adaptable, and best of all—it tastes like you ordered in from your favorite spot, but without the price tag or mystery ingredients.

I started making this years ago when I was trying to break the habit of too much takeout. It turns out you can get that sticky, glossy, sweet-salty sauce with ingredients you probably already have in your kitchen. This version is lower in sugar, full of fresh veggies, and cooks up fast—even on nights when you feel like you’re too tired to cook.

Why I Keep Making This Dish

Quick Enough for Weeknights
I’m often rushing in from errands or helping with homework, but this dinner is on the table in under 30 minutes if you’re organized.
Easy Cleanup
It’s one-pan cooking. Fewer dishes at the end of the day means more time to relax.
Family-Friendly
My kids love it. Even the picky eaters are happy with chicken in a glossy, sweet-savory sauce.
Healthy Without Trying Too Hard
It’s packed with lean protein and veggies, but you’d never call it “diet food.” It just tastes good.

I make this so often I’ve stopped measuring exactly—I just go by feel. It’s one of those forgiving recipes that adapts to what’s in the fridge.

The Homemade Teriyaki Sauce That Makes It Shine

Forget the bottled stuff with ingredients you can’t pronounce. Homemade sauce is not only better, it’s stupidly easy. Here’s what I use:

Low-Sodium Soy Sauce
The salty backbone of the sauce. I always choose low-sodium so it doesn’t get too salty when it reduces.
Honey
Adds that signature sticky sweetness without dumping in refined sugar. I like the subtle floral note it gives.
Rice Vinegar
This is my balancing act—it cuts the sweetness and adds a bright note. I’ve used apple cider vinegar in a pinch, and it works too.
Garlic and Ginger
Fresh is best. I always keep fresh ginger in the freezer so I can grate off what I need. Don’t skip these—they make the sauce pop.
Cornstarch
For that glossy, clingy texture that makes every bite satisfying.
Red Pepper Flakes
Optional, but I add them when I want a little kick.

The first time I made this sauce from scratch, I couldn’t believe how much better it was than anything from a bottle.

My Ingredients for the Stir Fry

This is where I have fun, because it’s so flexible.

Chicken
I usually go with chicken breasts because I keep them in the freezer. Thighs are even juicier and great if you want more richness.
Vegetables
I just use what I have. Bell peppers, asparagus, broccoli, snap peas, carrots—if it can stir-fry, it’s fair game. I’ve even used leftover roasted veg.
Green Onions
For a fresh, oniony bite at the end.
Water Chestnuts
I love the crunch they add. They’re cheap, canned, and they make dinner feel a little special.
Sesame Seeds
They’re optional, but I like the nutty finish.

This recipe is the best for using up those half-forgotten veggies in the fridge. No waste, and every batch can be a little different.

My Way to Cook It

1. Make the Sauce First
I always make the sauce before I start the stir fry. It’s one less thing to worry about when the heat is on. I whisk everything in a small saucepan, let it thicken slightly, and keep it warm.

2. Sear the Chicken
In a hot wok or big pan, I add a bit of oil and let the chicken get nice and golden. Don’t overcrowd the pan—if you need to do it in batches, it’s worth it. Season it with a splash of soy sauce as it cooks for extra depth.

3. Cook the Veggies
I like them crisp-tender, so I don’t overdo it. A couple of minutes in the hot pan is usually enough.

4. Bring It All Together
I add the chicken back in, pour over the sauce, and toss everything until coated and glossy. Add water chestnuts here for crunch.

5. Garnish
Green onions and sesame seeds go on last. It looks good and adds freshness.

A Few Real-World Tips

Prep Everything First
Stir-fry moves fast. I chop everything before the heat goes on.
Don’t Be Afraid of High Heat
You want that sear for flavor. I crank my burner and keep things moving.
Adjust the Sauce
Taste it. Too sweet? A splash more vinegar. Too sharp? A drizzle more honey. Make it yours.
Make Extra Sauce
I sometimes double the sauce so there’s plenty to soak into rice or noodles.

What I Serve It With

This is practically a full meal in a pan, but here are my favorite pairings:

Rice
White or brown rice, depending on what I have. Brown rice makes it extra filling and hearty.
Fried Rice
Great for leftovers. I love tossing in scrambled eggs, green peas, and whatever veg needs using.
Cauliflower Rice
If I’m trying to keep it low-carb, this is my go-to. It soaks up the sauce nicely.
Noodles
Soba, rice noodles, even spaghetti if that’s what’s in the cupboard. Stir them in at the end so they get coated in sauce.
Simple Green Salad
For crunch and a bit of freshness.

We’ve done all of these at my house. It really depends on the mood (and how empty the pantry is).

Storing and Reheating Leftovers

One of the best things about this meal? It keeps well.

In the Fridge
I keep it in an airtight container and it’s good for 3–4 days.
To Freeze
Let it cool completely first. I portion it into freezer-friendly containers. It reheats well, though the veggies might soften a bit.
Reheating
I warm it gently on the stove with a splash of water or broth to loosen the sauce. The microwave works too if I’m in a hurry.

A Few Variations I Love

Gluten-Free
Swap out the soy sauce for tamari.
Vegetarian
Chickpeas or firm tofu work great. I fry the tofu until golden before adding the sauce.
Different Proteins
Pork, beef, shrimp—it all works. Adjust cooking times so nothing overcooks.

Cooking this at home has become second nature. It’s one of those reliable, feel-good meals that you can tweak endlessly.

If you give this a try, I hope it becomes one of those “back-pocket” recipes you rely on, just like it is for me.

Happy cooking!

Yield: 4

Low Carb Teriyaki Chicken Stir Fry

This Teriyaki Chicken Stir Fry is a quick, wholesome dinner packed with flavor and color.

Ingredients

For the Stir Fry:

1 tablespoon extra-virgin olive oil divided
1 (8-ounce) can sliced water chestnuts drained
1 red bell pepper cut into strips
1¼ pounds boneless, skinless chicken breasts cut into bite-size pieces
3 cups chopped mixed vegetables of choice such as asparagus, broccoli, or snap peas
2 medium green onions finely chopped, divided
1 tablespoon sesame seeds optional
Low-sodium soy sauce for serving
Prepared brown rice, quinoa, noodles, or cauliflower rice for serving

For the Sauce:

½ cup water
⅓ cup low-sodium soy sauce
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon minced garlic
1 tablespoon minced ginger
¼–½ teaspoon red pepper flakes
1 tablespoon cornstarch mix with 2 tablespoons water to create a slurry

Instructions

Start by making the sauce. In a small saucepan, combine the water, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Heat over medium-high, stirring until everything blends smoothly.
Bring it to a boil, then stir in the cornstarch slurry and whisk until the sauce thickens, about 1 to 2 minutes.
In a large wok or deep sauté pan, heat ½ tablespoon oil over medium-high heat. Once hot, add the chicken and a few dashes of soy sauce.
Cook until the chicken turns golden and is cooked through, about 4 to 6 minutes. Transfer to a plate and set aside.
Add the remaining ½ tablespoon oil to the pan, then toss in the bell pepper and asparagus. Stir-fry for 3 to 4 minutes until the veggies soften and begin to brown.
Add the water chestnuts and return the cooked chicken to the pan. Pour in the teriyaki sauce and toss well to coat. Let everything simmer for a minute or two until the chicken is warmed through. Stir in half of the green onions.
To finish, sprinkle with sesame seeds and the remaining green onions. Serve hot over rice, noodles, or cauliflower rice, and add more soy sauce or red pepper flakes if desired.

Notes

To make gluten-free: Use gluten-free tamari instead of soy sauce
To make vegetarian: Swap in canned, drained chickpeas or diced extra-firm tofu for the chicken

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 508Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 120mgSodium 1042mgCarbohydrates 51gFiber 8gSugar 19gProtein 52g

All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.