One-Pan Teriyaki Chicken Stir Fry

One-Pan Teriyaki Chicken Stir Fry
On a crisp autumn evening, the smell of cinnamon and roasting squash drifts from the oven while a sizzling skillet on the stove fills the kitchen with sweet, savory steam — that’s when this One-Pan Teriyaki Chicken Stir Fry became our weeknight hero. It’s cozy, simple, and a reader favorite because it delivers big flavor with minimal fuss. If you’re looking for more inspiration to pair with this, check out our roundup of best chicken stir fry recipes for even more cozy options.

Why this recipe works
This One-Pan Teriyaki Chicken Stir Fry balances tender chicken, crisp autumn vegetables, and a glossy, homemade teriyaki glaze — all ready in under 30 minutes. It’s perfect for home bakers who love seasonal treats but also want a quick savory meal to enjoy between batches of pies and cookies.

Ingredients

  • 1 lb boneless chicken breast, cut into 1-inch pieces
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, sliced
  • 1 small crown of broccoli, cut into florets
  • 1 medium carrot, thinly sliced on the bias
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 1/4 cup chicken broth or water
  • Cooked rice or noodles, for serving

Note: For lighter veggie ideas, this recipe pairs beautifully with a clean eating chicken veggie stir fry approach — swap in sweet potatoes or Brussels sprouts for a fall twist.

Step-by-step instructions

  1. Prep everything first: cut the chicken and vegetables, whisk sauce ingredients (soy sauce, brown sugar, rice vinegar, broth), and make the cornstarch slurry. Having everything ready keeps the cooking smooth.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in a single layer and sear 3–4 minutes until golden and cooked through. Transfer to a plate.
  3. Add the remaining oil to the skillet. Toss in carrots and broccoli first, stir-frying for 3 minutes until they start to soften.
  4. Stir in bell pepper, garlic, and ginger; cook 1–2 minutes until fragrant.
  5. Return the chicken to the pan. Pour the teriyaki sauce over the mix and stir to combine.
  6. Add the cornstarch slurry and cook, stirring, for 1–2 minutes until the sauce thickens and coats everything in a glossy sheen.
  7. Finish with sliced green onions and serve over warm rice or your favorite noodles.

Pro tip: If you prefer a noodle meal, try swapping rice for zucchini noodles or wide rice noodles inspired by our garlic chicken zucchini noodles stir fry for a lighter plate.

Tips for success

  • Dry the chicken: Pat chicken pieces dry with paper towels before seasoning to get a better sear.
  • High heat, quick toss: Stir-fries cook fast. Keep heat high and move ingredients quickly to maintain crisp-tender vegetables.
  • Adjust sweetness and salt: Taste the sauce before thickening and add a dash more sugar or soy sauce to suit your palate.
  • Use a wide pan: A large skillet or wok gives ingredients room to brown rather than steam.
  • Make-ahead sauce: Mix the teriyaki sauce in advance to save time on busy evenings; it keeps well in the fridge for 3–4 days and pairs well with a Mediterranean chicken stir fry for a flavor twist.

Possible variations

  • Gluten-free version: Use tamari or a gluten-free soy sauce and serve over rice or gluten-free noodles; see our quick gluten-free chicken stir fry with veggies for more gluten-free swaps.
  • Vegetarian swap: Replace chicken with firm tofu, sear until golden, and follow the same steps.
  • Extra fall flair — streusel topping: For a playful, seasonal dessert-meets-dinner finish, serve this stir fry over roasted sweet potato mash and top a small sprinkle of savory maple-streusel (oats, toasted nuts, a touch of maple syrup and cinnamon) at the edge of the plate for contrast. It’s unconventional but delightful for autumn gatherings.
  • Spicy option: Add 1/2 teaspoon chili flakes or a drizzle of chili oil to the sauce.

Storage recommendations

  • Refrigerator: Cool to room temperature, then store leftovers in an airtight container for up to 3 days.
  • Freezer: This dish is best eaten fresh, but you can freeze the cooked chicken and vegetables for up to 1 month. Thaw overnight in the fridge and reheat gently in a skillet over medium heat, adding a splash of water or broth to refresh the sauce.
  • Reheating tips: Warm in a skillet rather than a microwave to help veggies retain texture; add a teaspoon of oil or a splash of broth if the sauce looks dry.

Conclusion

This One-Pan Teriyaki Chicken Stir Fry is an easy, cozy recipe that fits right into fall meal plans — quick to make, big on comfort, and flexible for dietary preferences. If you like sheet-pan or hands-off teriyaki ideas, try this sheet pan chicken teriyaki recipe for another simple option.

FAQs

  1. Can I use chicken thighs instead of chicken breasts?
    Yes — boneless, skinless chicken thighs work beautifully and stay extra juicy. Reduce cooking time slightly if pieces are thinner.
  2. How do I make the sauce less sweet?
    Reduce the brown sugar by half and add a splash more rice vinegar or a squeeze of lime to balance sweetness with acidity.
  3. Is this recipe freezer-friendly?
    Yes, you can freeze cooked components for up to a month. Thaw overnight in the fridge and reheat gently to preserve texture.
  4. Can I use bottled teriyaki sauce instead of making it from scratch?
    Absolutely — bottled teriyaki saves time and works well. Taste before adding cornstarch, as pre-made sauces can vary in thickness and saltiness.
Delicious one-pan teriyaki chicken stir fry served with colorful vegetables

One-Pan Teriyaki Chicken Stir Fry

A cozy and simple dish that combines tender chicken and crisp autumn vegetables with a glossy, homemade teriyaki glaze — ready in under 30 minutes.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Asian, Japanese
Servings 4 servings
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 1 lb boneless chicken breast, cut into 1-inch pieces Use thighs for a juicier option.
  • 2 tablespoons vegetable oil Divided into two parts for cooking.
  • 1 medium red bell pepper, sliced Adds color and sweetness.
  • 1 small crown broccoli, cut into florets Can substitute with green beans.
  • 1 medium carrot, thinly sliced on the bias For crunch and color.
  • 3 pieces green onions, sliced Used as garnish.
  • 2 cloves garlic, minced Adds depth of flavor.
  • 1 teaspoon fresh ginger, grated For warmth and aroma.
  • 3 tablespoons soy sauce Use low-sodium for less salt.
  • 2 tablespoons brown sugar Adjust sweetness according to taste.
  • 1 tablespoon rice vinegar For acidity to balance the sweetness.
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) To thicken the sauce.
  • 1/4 cup chicken broth or water For sauce consistency.
  • Cooked rice or noodles for serving Your choice of side.

Instructions
 

Preparation

  • Cut the chicken and vegetables, whisk the sauce ingredients (soy sauce, brown sugar, rice vinegar, broth), and prepare the cornstarch slurry.

Cooking

  • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3–4 minutes until golden and cooked through. Transfer to a plate.
  • Add the remaining oil to the skillet. Toss in carrots and broccoli first, stir-frying for 3 minutes until they start to soften.
  • Stir in bell pepper, garlic, and ginger; cook for 1–2 minutes until fragrant.
  • Return the chicken to the pan. Pour the teriyaki sauce over the mix and stir to combine.
  • Add the cornstarch slurry and cook, stirring, for 1–2 minutes until the sauce thickens and coats everything in a glossy sheen.
  • Finish with sliced green onions and serve over warm rice or your favorite noodles.

Notes

Refrigerate leftovers for up to 3 days. Freeze for up to 1 month. Warm leftovers in a skillet to maintain texture.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 8gSaturated Fat: 1gSodium: 700mgFiber: 3gSugar: 6g
Keyword One-Pan Meal, quick dinner, stir fry, Teriyaki Chicken
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