One-pan teriyaki chicken stir fry is the kind of weeknight hero that lands on the table in under 20 minutes and disappears even faster. Tender sliced chicken, crisp-tender mixed vegetables, and a glossy teriyaki glaze come together in a single skillet for minimal cleanup and maximum flavor. If you enjoy quick chicken dinners, try my air fryer bang bang chicken next time for a different quick-weeknight twist.
Why you’ll love this dish
This recipe is fast, forgiving, and adaptable. You can swap vegetables, double the sauce, or make it into a grain bowl. It’s a reliable go-to when you want restaurant-style flavors without the takeout wait.
"Perfect for busy evenings — quick, flavorful, and everyone asks for seconds." — a regular weeknight family favorite
Reasons to make it:
- Ready in about 15–20 minutes from start to finish.
- One skillet means less mess and faster cleanup.
- Balanced: lean protein, vegetables, and carbs when served over rice or noodles.
- Kid- and meal-prep friendly — textures and flavors are crowd-pleasers.
Step-by-step overview
Before you start cooking, here’s the simple flow: slice the chicken, heat the pan, brown the chicken, add the vegetables to get them tender-crisp, and finish by coating everything in teriyaki sauce. Serve hot over rice or noodles and sprinkle with sesame seeds if you like. This sets expectations and helps you move quickly once the pan is hot.
What you’ll need
- 1 lb chicken breast, thinly sliced (about 2 medium breasts) — you can halve or cube if preferred
- 2 cups mixed vegetables (bell peppers, broccoli florets, carrots) — use fresh or frozen mixed stir-fry vegetables
- 1/4 cup teriyaki sauce — store-bought or homemade (see Tips for a quick homemade version)
- 2 tablespoons olive oil or neutral oil (canola, vegetable)
- 1 tablespoon sesame seeds (optional)
- Cooked rice or noodles, for serving
- Salt and pepper to taste
Ingredient notes:
- For gluten-free: choose a gluten-free teriyaki sauce or tamari.
- For more sauce, increase teriyaki to 1/3–1/2 cup and add a splash of water to loosen if needed.
- Swap chicken thighs for juicier meat (see Variations).
Step-by-step instructions
- Prepare: Slice the chicken into thin strips and pat dry. Cut larger vegetables into bite-sized pieces so everything cooks evenly. Heat rice or noodles if using pre-cooked.
- Heat the skillet: Place a large skillet over medium-high heat and add 2 tablespoons olive oil. Let the oil shimmer but not smoke.
- Cook the chicken: Add the sliced chicken in a single layer. Season lightly with salt and pepper. Let it brown without moving for about 2 minutes, then stir and continue cooking until no longer pink, about 5–7 minutes total depending on thickness. Remove chicken briefly if the pan becomes crowded.
- Add vegetables: Toss the mixed vegetables into the same skillet. Stir-fry for 3–4 minutes until they are tender-crisp — broccoli should be bright and slightly fork-tender, carrots still have bite.
- Combine and glaze: Pour 1/4 cup teriyaki sauce over the chicken and vegetables. Stir to coat everything and cook for another 1–2 minutes until heated through and saucy. Taste and adjust seasoning.
- Serve: Spoon over cooked rice or noodles. Sprinkle with sesame seeds if desired.
Quick timing: active hands-on time ~12–15 minutes; total time including rice about 20–25 minutes.
Best ways to enjoy it
- Over steamed jasmine or brown rice for comfort.
- Tossed with udon, soba, or spaghetti for a noodle stir-fry.
- Serve in lettuce wraps for a lighter, low-carb option.
- Garnish ideas: sliced green onions, a squeeze of lime, extra toasted sesame seeds, or a drizzle of chili oil for heat.
- For a meal-prep bowl, pack rice, cooled stir-fry, and a small container of extra sauce to reheat together.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating.
- Freeze: Place cooled stir-fry in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a skillet over medium heat with a splash of water to refresh the sauce, or microwave covered in 30–45 second bursts until heated through. Avoid overcooking to keep veggies from getting mushy.
- Food safety: Reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Dry the chicken well before it hits the pan. Moisture creates steam and prevents a good sear.
- Use a hot skillet and don’t overcrowd it; if you crowd the pan the chicken will steam instead of brown. Cook in batches if necessary.
- Cut vegetables uniformly so everything finishes cooking at the same time. Thicker veg (carrots, broccoli stems) can be sliced thinner.
- For a thicker glaze, stir in 1 teaspoon of cornstarch mixed with 1 tablespoon water to the sauce and simmer until glossy.
- For a quick extra-crunch or kid-friendly swap, try the technique in the air fryer ranch-crusted chicken bites — the crispy contrast is great when serving to picky eaters.
Creative twists
- Teriyaki-thai fusion: Add a spoonful of peanut butter and lime for peanut-teriyaki sauce.
- Spicy: Stir in gochujang or Sriracha to the sauce for heat.
- Vegetarian: Replace chicken with firm tofu or tempeh; pan-fry until golden before adding vegetables.
- Low-sugar: Use a reduced-sugar teriyaki or make your own with low-sodium soy sauce and a sugar substitute.
- Sheet-pan version: Roast chicken strips and vegetables at 425°F on a sheet pan, then toss with warmed teriyaki sauce for hands-off cooking.
Common questions
Q: How long does this take from start to finish?
A: About 15–20 minutes active cooking time; 20–25 minutes total including serving rice or reheating noodles.
Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless skinless thighs are juicier and more forgiving. Reduce cooking time slightly and ensure they reach 165°F internal temperature.
Q: Is store-bought teriyaki sauce OK or should I make it?
A: Store-bought is perfectly fine and saves time. If you want a quick homemade version, mix 3 tbsp soy sauce, 2 tbsp brown sugar or honey, 1 tbsp mirin or rice vinegar, and 1 tsp fresh grated ginger. Simmer briefly to meld.
Q: Can I prepare this ahead for meal prep?
A: Yes — store chicken and vegetables over rice in airtight containers for up to 3–4 days. Keep a little extra sauce to refresh when reheating.
Q: How do I keep the vegetables crisp?
A: Cook vegetables on high heat for a short time and avoid overcooking. If using frozen veggies, don’t thaw completely to prevent sogginess.
Q: Is this recipe gluten-free?
A: It can be. Use tamari or a certified gluten-free teriyaki sauce and check labels on any bottled ingredients.
Enjoy this speedy, flexible stir-fry for a weeknight that tastes like you spent hours in the kitchen — without the mess or time.
One-Pan Teriyaki Chicken Stir Fry
Ingredients
Main Ingredients
- 1 lb chicken breast, thinly sliced (about 2 medium breasts) — you can halve or cube if preferred
- 2 cups mixed vegetables (bell peppers, broccoli florets, carrots) — use fresh or frozen mixed stir-fry vegetables
- 1/4 cup teriyaki sauce — store-bought or homemade
- 2 tablespoons olive oil or neutral oil (canola, vegetable)
- 1 tablespoon sesame seeds (optional)
- to taste salt and pepper
- Cooked rice or noodles for serving
Instructions
Preparation
- Slice the chicken into thin strips and pat dry. Cut larger vegetables into bite-sized pieces.
- Heat rice or noodles if using pre-cooked.
Cooking
- Place a large skillet over medium-high heat and add 2 tablespoons of olive oil. Let the oil shimmer but not smoke.
- Add the sliced chicken in a single layer. Season lightly with salt and pepper. Let it brown without moving for about 2 minutes, then stir and continue cooking until no longer pink, about 5–7 minutes total.
- Toss the mixed vegetables into the same skillet. Stir-fry for 3–4 minutes until they are tender-crisp.
- Pour 1/4 cup teriyaki sauce over the chicken and vegetables. Stir to coat everything and cook for another 1–2 minutes until heated through and saucy. Taste and adjust seasoning.
Serving
- Spoon over cooked rice or noodles. Sprinkle with sesame seeds if desired.