Everyone needs a really good, easy chicken and veggie stir fry recipe in their back pocket…and this one is mine. Oodles of colorful vegetables, tossed in an easy homemade teriyaki sauce, done in 35 minutes (start to finish)… it’s the *perfect* weeknight dinner that has minimal clean up and is super adaptable and can make with whatever veggies are hanging out in your crisper drawer.

A skillet filled with Teriyaki Stir Fry—chicken, snow peas, broccoli, red bell peppers, and carrots—all garnished with sesame seeds and green onions. A hand holds a spoon, ready to serve this colorful medley. Rice and toppings are nearby.

Not every recipe needs a veggie-loaded makeover.

Some recipes are already doing a lot of things right. And the classic chicken and veggie stir fry is totally one of them. Now, there are oodles of versions out there on the internet. And I’m sure many of them are lovely. But this…this is my favorite version. It’s quick to make on a Tuesday night when you are tired and over making decisions. But its also packed with vegetables and protein so you feel like you are making a very legit dinner….even if you are running on fumes. Now, these veggies in this are pretty dang obvious, but I find the flavors to be very family friendly and a great way to use up whatever is hanging around in your crisper drawer. No reinventing it for the sake of being different…just my version that I love and think you will too.

And I made it with a homemade teriyaki sauce because I’m that girl that never has a bottle sitting around the house but I do have the ingredients for this sauce and it is silly easy to make. But if making the sauce feels like too much for after a loooong day of adulting and you ARE someone who has a bottle of teriyaki sauce on hand….omg please grab that! Use it. Make dinner easier. I love my sauce recipe here but just get dinner on the table with you sanity intact! Priorities! Also, know that veggies here are more of a blueprint than a strict set of “rules”must uses. Broccoli and carrots are always in my house so its always in mine, but after that I usually let the produce drawer make the decisions. I added bell peppers and snow peas because thats what I grab when I intentionally plan to make this…but mushrooms, zucchini have also been known to get added in. So whatever slightly forgotten vegetable needs to be used up has a home in this skillet.

Because we are friends and I want you to have as much success as me with this one, I’m going to share that you don’t overcrowd the pan when cooking the chicken. Especially if you want those nice browned edges and if you are using a smaller skillet. Just do it in 2 batches. It’ll be fast and worth the 4 extra minutes. We almost always serve this over rice, but noodles or quinoa are also a solid pairing. And if you need more *really good* veggie-loaded dinners that are weeknight friendly, my Extra Veggie Turkey Egg Roll in a Bowl and Chickpea and Ground Chicken Shawarma Bowls are two I always make when I am running on fumes.

Let’s make dinner together. Just you and me….

A hand pours sauce into a glass measuring cup containing a white powder and light liquid, preparing the base for a delicious Teriyaki Stir Fry. Surrounding bowls are filled with shredded carrots, snap peas, sliced green onions, and sesame seeds.
Start by combining the ingredients for the homemade teriyaki dressing.
A hand whisks a savory Teriyaki Stir Fry sauce in a glass measuring cup, surrounded by bowls of sliced green onions, shredded carrots, and snow peas on a marble surface.
Whisk them together and set aside.
A person seasons raw, cubed chicken in a white bowl, preparing for a delicious Teriyaki Stir Fry. Surrounding the bowl are dishes of sliced green onions, shredded carrots, sesame seeds, and a glass measuring cup filled with marinade and a whisk.
Season the chicken.
Chunks of raw chicken are spread in a white skillet on a stovetop, beginning to cook for a Teriyaki Stir Fry. Some pieces are starting to brown slightly while others remain mostly pink, promising delicious flavor in every bite.
And cook in a hot skillet with a little oil. Once cooked, remove to a plate.
Colorful vegetables including broccoli, snap peas, carrots, and red bell peppers are being stirred with a wooden spatula in a skillet on a stovetop, creating a vibrant Teriyaki Stir Fry.
Add some more oil to the now-empty skillet and add the veggies. Cook until tender.
A skillet on a stove with broccoli, snap peas, carrots, and red bell peppers sizzles as a savory Teriyaki Stir Fry sauce is being poured over the vibrant vegetables.
Add the sauce…
A hand stirs a vibrant Teriyaki Stir Fry with broccoli, snap peas, and red bell peppers in a skillet on a stove using a wooden spoon.
Stir to coat the veggies and let the sauce thicken up a bit in the heat.
A hand stirs a skillet filled with cooked chicken pieces, broccoli, red bell peppers, and snap peas on a stove, creating a vibrant Teriyaki Stir Fry.
Add the cooked chicken back and stir together.
A plate of white rice topped with Teriyaki Stir Fry chicken, broccoli, red bell pepper, and snap peas, garnished with sliced green onions and sesame seeds. A black fork rests on the side. Hands hold the plate.
Serve over rice and garnish with green onions or sesames seeds.
A skillet filled with Teriyaki Stir Fry—chicken, snow peas, broccoli, red bell peppers, and carrots—all garnished with sesame seeds and green onions. A hand holds a spoon, ready to serve this colorful medley. Rice and toppings are nearby.
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Teriyaki Chicken and Veggie Stir-Fry

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Cuisine: Asian
Course: Main Course
Author: Taesha Butler
Everyone needs a really good, easy chicken and veggie stir-fry recipe in their back pocket…and this one is mine. Oodles of colorful vegetables, tossed in an easy homemade teriyaki sauce, done in 35 minutes (start to finish)… it's the *perfect* weeknight dinner that has minimal clean up and is super adaptable and can make with whatever veggies are hanging out in your crisper drawer.
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Ingredients
 

For homemade sauce

  • ¼ cup low-sodium soy sauce, or coconut aminos for gluten free
  • ¾ cup low sodium chicken broth, or water
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons honey, or brown sugar
  • 1 teaspoon toasted sesame oil
  • 3 cloves garlic, grated or finely minced
  • 1 teaspoon freshly grated ginger, or ginger paste or ¼ teaspoon dried ground ginger
  • 1 teaspoon Asian-style hot sauce, or to taste. Optional
  • 2 tablespoon cornstarch , or arrowroot powder

For stir-fry

  • 1½ pounds boneless, skinless chicken breast , cut into 1-inch pieces
  • ¼ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons avocado oil, or neutral oil. Divided
  • 9 ounces broccoli florets , bite size. About 3 cups
  • 6 ounces snow peas, or sugar snap peas. About 2 cups
  • 1 medium red bell pepper, sliced into ¼ inch strips
  • 3 ounces matchstick carrots , or 1 large carrot peeled and grated. About 1 cup.
  • 3 tablespoons water or chicken broth
  • toasted sesame seeds, optional garnish
  • green onions, thinly sliced, optional garnish

Instructions
 

  • Start by making the sauce. Combine all of the sauce ingredients in a liquid measuring cup or small bowl. Whisk together. Set aside.
  • Add the the chicken pieces in a medium bowl and sprinkle the the pepper and garlic powder overtop. Toss to coat.
  • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the chicken pieces on each side until browned and cooked through with an internal temperature of 165℉. About 5 to 7 minutes.
    You don’t want to overcrowd the pan, so you may have to do this in 2 batches if you have a smaller pan. Once cooked, remove the chicken to a plate.
  • Turn the heat down to medium and add the remaining tablespoon of oil to the pan. Add the vegetables and 3 tablespoons water or broth to help steam. Sauté until tender, 8 to 10 minutes.
  • Whisk the sauce one more time to make sure it’s mixed then pour over vegetables in the skillet, starring to coat. Allow the sauce to start to thicken over the heat for about 2 to 3 minutes
  • Add the cooked chicken back to the pan with the veggies and sauce. Stir to coat the the chicken and let everything cook together to let the flavors sink in for out 1 to 2 minutes.
  • Serve the stir fry over cooked rice, cooked quinoa or cooked pasta. Garnish with green onions and sesames seeds, if you like.
    Let leftovers cool complete before storing in an air-tight container in the fridge for up to 4 days.
Serving: 1.5cups or 335g, Calories: 407kcal, Carbohydrates: 31g, Protein: 42g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 851mg, Potassium: 1168mg, Fiber: 4g, Sugar: 18g, Vitamin A: 5397IU, Vitamin C: 125mg, Calcium: 79mg, Iron: 3mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.