Skip the takeout tonight. This Teriyaki Chicken Stir-Fry comes together faster than delivery ever could, and it’s healthier to boot — tender seared chicken tossed with crisp, colorful vegetables in a glossy homemade teriyaki sauce. When a weeknight turns chaotic and dinner needs to happen right now, this is the recipe that saves you.

What You’ll Need

• 1 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized chunks
• 2 cups broccoli florets
• 1 large bell pepper (red or yellow), sliced into strips
• 1/2 cup snap peas or carrots, sliced
• 1 tablespoon olive oil (or sesame oil, for extra flavor)

For topping:

• 1 tablespoon sesame seeds
• 2 green onions, sliced

For the quick teriyaki sauce:

• 1/4 cup low-sodium soy sauce
• 2 tablespoons water
• 1 tablespoon honey (or brown sugar)
• 1 clove garlic, minced
• 1/2 teaspoon fresh ginger, grated
• 1 teaspoon cornstarch

How to Put It Together

1. Whisk the quick sauce

In a small bowl, whisk together the soy sauce, water, honey, garlic, ginger, and cornstarch until the cornstarch is fully dissolved — no lumps left sitting at the bottom. Set it right next to the stove; stir-fries move fast, and you won’t have time to go hunting for ingredients mid-cook.

2. Sear the chicken

Heat the oil in a large skillet or wok over high heat. Add the chicken chunks in a single layer and let them sit undisturbed for 2 minutes to build a golden crust. Toss and continue cooking for another 2 to 3 minutes, until cooked through. Remove the chicken to a plate and set aside.

3. Stir-fry the crisp vegetables

In the same hot skillet, add the broccoli, bell pepper, and snap peas. Pour in 1 tablespoon of water to help steam them slightly. Stir-fry vigorously for about 3 minutes, until the vegetables turn vibrant and hit that tender-crisp texture — not soft, not raw.

4. Thicken and combine

Give the sauce a quick stir to redistribute the cornstarch, then pour it directly into the skillet with the vegetables. Drop the heat to medium and let it simmer for 1 minute — it thickens into a glossy glaze faster than you’d expect. Return the chicken and any accumulated juices back into the skillet, and toss everything together for one final minute so the chicken gets fully coated in that glaze.

5. Garnish and serve

Pull the skillet off the heat. Top generously with sesame seeds and sliced green onions. Serve hot over steamed white rice, brown rice, or quinoa.

Prep Note: Cut all your chicken and vegetables to roughly the same size before you start cooking. Uneven pieces cook at different rates, and in a fast stir-fry, that’s the difference between everything landing perfectly and half of it overcooking while you wait on the rest.

Nutritional Information

Per generous serving (serves about 4)

Nutrient	Amount
Calories	285
Protein	28 grams
Total Fat	7 grams
Carbohydrates	19 grams
Total Fiber	3 grams
Cholesterol	72 milligrams
Sodium	640 milligrams