Teriyaki Chicken Stir Fry Recipe
This Teriyaki Chicken Stir Fry Recipe is a weeknight champion: bright vegetables, tender chicken thigh bites, a sticky-sweet sauce with a little heat, and crunchy cashews for contrast. It comes together in about 25–30 minutes, and it’s flexible enough to use whatever vegetables you have on hand. The sauce balances savory, sweet, and tangy notes, finished with sesame oil, sliced scallions, and sesame seeds for that restaurant-style look.
Why this recipe works
Using skinless, boneless chicken thighs keeps each bite juicy and forgiving to quick, high-heat cooking. The mix of vegetables—frozen or fresh—adds color and texture without adding hands-on time. A small amount of cornstarch helps the sauce cling to the chicken and vegetables, while cashews bring crunch and a buttery finish. This Teriyaki Chicken Stir Fry Recipe is flavorful, fast, and perfect over rice, noodles, or even in a lettuce wrap for a lighter option.
Ingredients
- 1 – 1 ½ pounds or 4 chicken thighs, skinless and boneless, cut into 1” cubes
- 2 cups stir fry mix of frozen or fresh vegetables
- ½ cup cashews
- 1 Tablespoon avocado or canola oil
- 1/4 cup water
- 1/4 cup low-sodium soy sauce or
- 1/4 cup rice vinegar
- 1/4 cup brown sugar or sugar free alternative
- 1 tablespoon sesame oil
- 2 teaspoons Sriracha hot sauce
- 2 cloves fresh garlic, minced
- 1 teaspoon ground ginger
- 1 Tablespoon cornstarch (optional)
- Scallions, sliced
- Sesame seeds
Prep and notes
Bring your chicken to uniform 1” cubes so everything cooks evenly. If using frozen vegetables, no need to thaw fully—just toss them in straight from the bag for a quick reheat and to preserve texture. Measure the sauce ingredients beforehand and stir the cornstarch into a little water if using, so it dissolves smoothly. This Teriyaki Chicken Stir Fry Recipe is written to be quick and forgiving—feel free to swap the cashews for peanuts or toasted almonds if you prefer.
Rewritten step-by-step directions
- Prepare the sauce: In a small bowl, whisk together 1/4 cup water, 1/4 cup low-sodium soy sauce, 1/4 cup rice vinegar, 1/4 cup brown sugar (or sugar-free alternative), 1 tablespoon sesame oil, 2 teaspoons Sriracha hot sauce, 2 cloves minced garlic, and 1 teaspoon ground ginger until the sugar dissolves and the mixture is smooth. If you plan to use cornstarch, dissolve 1 Tablespoon cornstarch in 1 Tablespoon water in a separate small cup and set aside.
- Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 Tablespoon avocado or canola oil and let it heat until shimmery but not smoking.
- Cook the chicken: Add the 1 – 1 ½ pounds or 4 chicken thighs (skinless and boneless) cut into 1” cubes to the hot pan in a single layer. Let them sear undisturbed for 1–2 minutes to develop color, then stir or toss and continue cooking for 3–4 more minutes until the pieces are cooked through and lightly browned. Remove the chicken from the pan and set aside on a plate.
- Toast the cashews briefly: In the same pan, add the ½ cup cashews and toast for 30–60 seconds, stirring constantly, until fragrant and lightly browned. Transfer the cashews to a bowl and set aside to avoid over-browning.
- Cook the vegetables: Add a splash more oil to the pan if it looks dry, then add the 2 cups stir fry mix of frozen or fresh vegetables. Stir-fry over medium-high heat for 3–5 minutes until the vegetables are crisp-tender. If using frozen vegetables, cook a minute or two longer so any excess water evaporates.
- Combine chicken and sauce: Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the chicken and vegetables, stirring to combine so the sauce coats everything evenly.
- Thicken the sauce (optional): If you dissolved cornstarch earlier, stir that slurry again and then pour it into the pan. Continue to cook and stir for 1–2 minutes until the sauce thickens and becomes glossy. If you skipped the cornstarch, simply let the sauce reduce for a couple of minutes until it reaches your desired consistency.
- Finish and garnish: Stir the toasted ½ cup cashews back into the pan. Remove from heat and drizzle with any extra tablespoon of sesame oil if desired for aroma. Transfer to a serving dish and sprinkle with sliced scallions and sesame seeds.
- Serve: Spoon the Teriyaki Chicken Stir Fry Recipe over steamed rice, cooked noodles, or serve it with lettuce cups for a lower-carb option. Add extra Sriracha at the table for more heat.
Timing and temperature tips
Work over medium-high heat for the best texture: it cooks the chicken quickly while keeping vegetables crisp. If your pan crowding slows browning, cook the chicken in two batches. For frozen vegetables, give an extra minute to let water evaporate before adding the sauce so the flavors don’t get diluted.
Substitutions and variations
- If you don’t have chicken thighs, you can use the same weight of boneless, skinless chicken breast—just be careful not to overcook. Keep the cubes the same size for even cooking.
- Swap cashews for whole or chopped peanuts, toasted almonds, or pumpkin seeds for a nut-free crunch alternative.
- Try swapping the rice vinegar for apple cider vinegar for a slightly fruitier tang, keeping the same amount.
- For a lower-sugar version, replace the 1/4 cup brown sugar with a sugar-free alternative of equal sweetness or reduce the amount slightly and add a teaspoon of honey or maple syrup if you prefer natural sweeteners.
- Make it saucier by doubling the sauce ingredients but keep the optional cornstarch amount the same for the same glossy finish.
Make-ahead and storage
You can prepare the sauce up to 3 days ahead and store it covered in the refrigerator. Cooked stir fry keeps well in an airtight container for 3–4 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second bursts, stirring in between to heat evenly. Cashews are best kept separate and added after reheating to retain their crunch.
How to serve
This Teriyaki Chicken Stir Fry Recipe is classic over steamed jasmine or brown rice. For a lower-carb plate, serve it over cauliflower rice or in crisp lettuce cups. It also plays well with noodles—toss it with cooked soba or lo mein for a hearty meal. Top each serving with extra sliced scallions, a sprinkle of sesame seeds, and a wedge of lime if you like a citrus lift.
Common troubleshooting
- If the sauce is too thin: Stir in the reserved cornstarch slurry a little at a time and simmer until thickened. If you don’t have cornstarch, simmer a few extra minutes to reduce.
- If the chicken is dry: It likely overcooked. Reduce cooking time slightly next time and use thigh meat or slightly larger cubes for better moisture retention.
- If the vegetables are soggy: Cook them at a higher heat for less time and avoid overcrowding the pan. Frozen vegetables may need extra time to release water and reheat—drain any excess liquid before finishing the sauce.
Nutrition snapshot (approximate per serving)
A typical serving of this Teriyaki Chicken Stir Fry Recipe delivers a balanced mix of protein, fats, and carbohydrates. Exact nutrition depends on choices like rice, sauce sweetness, and portion size, but you can expect a protein-forward plate with healthy fats from sesame oil and cashews and a good dose of vitamins from the vegetable mix.
Final thoughts
Simple swaps, short cook times, and vibrant finishing touches are what make this Teriyaki Chicken Stir Fry Recipe a staple for busy nights and casual dinners alike. Once you get the sauce and method down, it’s an easy template to customize: add more heat, more greens, or swap the nuts—this dish adapts and always delivers comfort in a bowl.
Enjoy your meal, and don’t forget to garnish with the sliced scallions and sesame seeds for that final pop of flavor and texture.
Teriyaki Chicken Stir Fry Recipe
Ingredients
Equipment
Method
- Whisk together 1/4 cup water, 1/4 cup low-sodium soy sauce, 1/4 cup rice vinegar, 1/4 cup brown sugar, 1 tablespoon sesame oil, 2 teaspoons Sriracha, minced garlic, and 1 teaspoon ground ginger in a mixing bowl; set the teriyaki sauce aside.
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon oil.
- Add the cubed chicken thighs to the hot pan and stir-fry until mostly cooked through and starting to brown, about 4–6 minutes.
- Add the vegetables and cashews, then cook until vegetables are heated through and tender (about 3–4 minutes for frozen or 5–7 minutes for fresh) and the chicken reaches 165°F internally.
- Pour the prepared teriyaki sauce over the chicken and vegetables and fold to coat; cook briefly until sauce is warmed through.
- To thicken the sauce (optional), whisk 1 tablespoon cornstarch with 1 tablespoon water until smooth, push the stir-fry to one side, add the slurry to the pan, whisk into the sauce, then fold everything together and cook until the sauce reaches the desired thickness.
- Transfer to a serving dish and garnish with sliced scallions and sesame seeds.
Notes
- Use frozen vegetables for a quicker meal.
- Cashews are optional but add crunch.
- Adjust Sriracha to taste for spice level.
- Swap brown sugar for a sugar-free alternative if desired.
- Use cornstarch slurry to thicken the sauce if you prefer a glaze.
