I love the warm hum of a skillet on the stove while the house settles into evening. The kind of meal that makes you breathe a little easier and puts a real smile on everyone’s face. In those moments I reach for a quick, bright sauce and whatever vegetables I have on hand. One-Pan Teriyaki Chicken Stir Fry is exactly the kind of weeknight comfort that feels special without fuss. It’s fast, forgiving, and gives you that sticky-sweet aroma that fills the kitchen and lingers on your fingers.

This recipe is great whether you’re feeding hungry teens, a sleepy partner, or just yourself after a long day. The textures tender chicken, crisp-tender veggies, and glossy teriyaki glaze make each bite a little celebration. I’ll walk you through tools, tips, and variations so you can make this your new go-to. Grab a bowl, set the rice on to steam, and let’s make dinner feel like a warm, homey hug.

Kitchen Essentials You’ll Need

You don’t need a fancy set of cookware to pull this off. A sturdy pan and a good spatula make all the difference. Quality tools help you get a nice sear on the chicken and keep the vegetables bright and crisp. I keep things simple so this recipe can be accessible on busy nights.

Large skillet or sauté pan, preferably 12 inches, for even cooking and space to toss.
Wooden spoon or heatproof spatula for stirring and scraping up browned bits.
Chef’s knife and cutting board for quick, clean slicing.
Measuring spoons and a small bowl for mixing the teriyaki if you are adding extras.

A lid for the skillet can be handy if your veggies need a touch of steam. A thermometer is optional but useful to ensure chicken hits 165°F for safety. Little things like a good nonstick pan and an absorbent paper towel to pat chicken dry will make the final dish look and taste better.

Why You’ll Love This One-Pan Teriyaki Chicken Stir Fry

This dish is the epitome of weeknight magic. It hits so many comforting notes — sweet, savory, and umami — while staying light and balanced. The sauce clings to the chicken and vegetables, creating glossy, flavorful bites. Here’s why it becomes a favorite in my kitchen.

Speed and simplicity. Ready from pan to plate in under 30 minutes.
Texture play. Tender chicken paired with crisp-tender vegetables keeps every bite interesting.
Deep, homey flavor. Garlic and ginger build an aromatic base while the teriyaki brings that familiar caramelized sweet-salty finish.
Flexible and forgiving. Use whatever veggies you have. Swap sauces or protein if you need to.

Imagine the sound of veggies sizzling and that sweet, glossy teriyaki bubbling around the chicken. The aroma alone can make you set the table faster. It’s practical for busy nights because everything cooks in one pan, so cleanup is quick. Whether you’re feeding a crowd or making a little bowl for one, this recipe honours the craving for comfort without a lot of fuss.

One-Pan Teriyaki Chicken Stir Fry Ingredients

1 pound chicken breast, sliced, 2 cups mixed vegetables (bell peppers, broccoli, carrots, etc.), 3 tablespoons teriyaki sauce, 2 tablespoons olive oil, 2 cloves garlic, minced, 1 teaspoon ginger, minced, Salt and pepper to taste, Cooked rice or noodles for serving

In addition to the ingredients above, keep a few pantry staples handy. A pinch of sugar or a splash of soy sauce can deepen the teriyaki if needed. If you like a little more gloss, a teaspoon of cornstarch mixed with a tablespoon of water will thicken the sauce quickly. Freshness matters here. Pat the chicken dry so it browns, and cut vegetables into similar sizes so they cook evenly.

Step-by-Step Instructions

Heat the skillet over medium-high and pour in the olive oil. Wait until the oil shimmers and moves easily across the pan. You should see a faint ripple and the oil smell warm, not smoky.
Add the sliced chicken in a single layer. Let it sit for the first minute to develop color. Cook, stirring occasionally, until the pieces are golden-brown on the outside and no longer pink inside, about 5 to 7 minutes depending on thickness. The chicken will feel firm and slightly springy when done.
Push the chicken to one side and add the minced garlic and ginger to the hot oil. Stir constantly for about a minute until the aroma becomes fragrant and slightly sweet. Watch closely so the garlic does not brown too much.
Toss the mixed vegetables into the skillet with the chicken. Keep the heat up so the pan sizzles. Cook, stirring every 30 seconds, until the vegetables turn vivid in color and are tender-crisp, about 3 to 5 minutes. Broccoli should be bright green and slightly crisp; peppers should be softening but still snap.
Pour the teriyaki sauce over the chicken and vegetables, and give everything a good stir so the sauce coats each piece. Let the sauce bubble and reduce just a touch for 1 to 2 minutes so it becomes glossy and clings to the food.
Taste and season with salt and pepper as needed. Toss everything together so the flavors meld and the sauce is evenly distributed. If the sauce feels too thin, simmer another minute; if it’s too thick, splash a teaspoon of water.
Turn off the heat and serve the stir fry immediately over bowls of hot cooked rice or tender noodles. Garnish with sliced green onions or sesame seeds if you like, and enjoy the steam and sticky-sweet aroma rising from the plate.

Fun Variations You Can Try

Swap the protein. Use thinly sliced pork, firm tofu, or shrimp instead of chicken. Adjust cooking times — shrimp cooks fast and tofu benefits from a little extra sear.
Make it sticky-sweet. Add 1 teaspoon of honey or maple syrup to the teriyaki for extra glaze and depth.
Add heat. Stir in a pinch of red pepper flakes, a drizzle of chili oil, or a spoonful of sriracha to brighten the flavor.
Veggie swaps. Try snap peas, baby corn, or mushrooms in place of or alongside the listed vegetables.
Make it gluten-free. Use a gluten-free teriyaki or tamari sauce, and check labels for any hidden gluten.
Try a different finish. Stir in a small pat of butter at the end for extra silkiness, or finish with lime juice for brightness.

If you’re curious about a different cooking method, this flavor profile adapts beautifully to an air fryer if you want even crispier edges — I sometimes bake the chicken pieces first and toss them into the skillet at the end for a crunchy bite. For a helpful comparison, check an air-fryer take on this flavor at air fryer teriyaki chicken.

How I Love to Serve It

There’s a cozy ritual I keep when serving this stir fry. I pile steaming rice into shallow bowls, spoon the glossy teriyaki chicken and vegetables on top, and let the juices sink into the grains. A sprinkle of sesame seeds and a scattering of green onions makes the dish feel finished, even if the table is chaotic.

I love serving it with simple sides:

A small bowl of miso soup or warm broth to sip alongside.
Quick pickled cucumbers or a handful of kimchi to cut the sweetness.
Steamed edamame tossed with a pinch of flaky salt for a crunchy, green side.

At home, we eat around a table with mismatched plates and a lot of laughing. The textures are what I love most — the sticky teriyaki against chewy rice, the pop of bell pepper, the soft bite of chicken. It’s the type of meal that brings people together without demanding too much planning.

Helpful Tips from My Kitchen

Pat the chicken dry before slicing. Moisture prevents a good sear and makes the pan steam instead of brown.
Keep everything prepped and within arm’s reach. Stir-fries move fast once the pan is hot.
Cut veggies into uniform pieces so they cook at the same rate. If you’re short on time, start with heartier vegetables like carrots and broccoli, then add quick-cooking ones like peppers last.
Don’t overcrowd the pan. If you add too much at once, the food will steam instead of getting that pleasant browned flavor.
Taste as you go. Teriyaki sauces vary in sweetness and salt. A little extra soy or a squeeze of lime can balance things beautifully.
If your teriyaki is store-bought and thin, thicken with a teaspoon of cornstarch mixed into cold water, then stir into the hot pan and let it bubble until glossy.

A thermometer is great for peace of mind — chicken is safe at 165°F. If you’re making this ahead, slightly undercook the vegetables; they’ll finish in the reheating and keep a pleasant texture. When reheating, a quick sauté or a minute in the microwave covered will bring back that gloss without drying the chicken.

Important Cooking Reminders

Use a thermometer to ensure chicken reaches 165°F for safety.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat or in the microwave covered; add a splash of water to revive the sauce.
Do not overcrowd the pan; overcrowding causes steaming instead of browning.
Pat chicken dry before searing to achieve a nice golden color.
Taste the teriyaki sauce before adding salt; many store-bought sauces are already salty.

Nutritional Information (Estimated)

This is an approximate estimate for one serving when the recipe is divided into four portions and served with rice. Calories will vary based on the amount of rice or noodles you serve and the type of teriyaki sauce you use. Roughly, a serving without rice is about 300–400 calories. Carbohydrates come mainly from the vegetables and any rice served alongside. Expect moderate protein from the chicken and modest fat from the olive oil.

calories: ~350 per serving (without rice)
carbs: ~15–25 g (vegetable-heavy; add rice for more)
fat: ~10–12 g (primarily from olive oil)
protein: ~30–35 g

Recipe Details

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 3–4 servings

Common Questions You Might Have

How do I make this gluten-free? You can make the dish gluten-free by choosing a gluten-free teriyaki sauce or using tamari instead of regular teriyaki. Check the labels on any bottled sauces and use a gluten-free cornstarch or potato starch if you need to thicken the sauce.

Can I prep this ahead of time? Yes. Slice the chicken and chop the vegetables and store them separately in the fridge for up to a day. If you want to save even more time, make the sauce in advance and refrigerate. For best texture, avoid pre-mixing the chicken with the sauce until you cook it.

What’s the best way to get crisp-tender vegetables? Start with a very hot pan and keep the vegetables moving so they cook evenly. Add heartier vegetables first, then quicker ones. Don’t cover the pan unless a vegetable needs a moment of steam. Removing vegetables from the pan a touch earlier than you think will preserve their color and bite.

Conclusion

There’s a simple joy in a dish that feels both homey and a little bright. One-Pan Teriyaki Chicken Stir Fry has that comforting sweetness and a lively snap from fresh vegetables that makes it feel like a small celebration every time I cook it. The kitchen smells of garlic and ginger, the sauce glistens, and the whole family gathers faster than I expect. I hope this recipe becomes one of those easy, dependable meals in your rotation — the kind you turn to when you want something cozy, quick, and honestly delicious. Keep a few pantry staples on hand, trust your instincts with seasoning, and don’t be afraid to make it your own. Cooking it should feel like receiving a warm hug at the end of the day.

One-Pan Teriyaki Chicken Stir Fry

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Gluten-Free

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Description

A quick and comforting dish featuring tender chicken, crisp vegetables, and a glossy teriyaki sauce, perfect for weeknight dinners.

Ingredients

Scale

1 pound chicken breast, sliced
2 cups mixed vegetables (bell peppers, broccoli, carrots, etc.)
3 tablespoons teriyaki sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ginger, minced
Salt and pepper to taste
Cooked rice or noodles for serving

Instructions

Heat the skillet over medium-high and add olive oil until it shimmers.
Add the sliced chicken in a single layer and cook until golden-brown, about 5 to 7 minutes.
Push the chicken to one side and add garlic and ginger, stirring for about a minute.
Add mixed vegetables, cooking until tender-crisp, about 3 to 5 minutes.
Pour teriyaki sauce over chicken and vegetables, stirring to coat.
Let the sauce bubble for 1 to 2 minutes until glossy.
Season with salt and pepper as needed and serve over rice or noodles.

Notes

Pat chicken dry for a better sear. Use whatever veggies you have on hand.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 600mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 30g
Cholesterol: 60mg

Keywords: teriyaki, chicken stir fry, quick dinner, healthy meal, weeknight recipe