(Fast and Flavorful)
Introduction

If you’re searching for a quick and easy meal that doesn’t compromise on flavor, this 15

Minutes Teriyaki Chicken Stir-Fry will exceed your expectations. Whether you have a busy

weeknight or simply crave a healthier alternative to takeout, this recipe comes with minimal

prep, common pantry ingredients, and just one pan (or wok) on the stovetop.

The star of this dish is a sweet and savory teriyaki sauce that coats tender chicken bites and

crisp vegetables. Plus, the entire cooking process happens so fast, that you’ll be plating

dinner before your takeout order even arrives. By balancing your protein, vegetables, and

sauce in one dish, you’ll have a complete and satisfying meal that can easily be adapted for

various dietary preferences.

In this recipe, you’ll learn how to keep chicken juicy, manage your veggies for the perfect

crisp-tender texture, and whip up a homemade teriyaki sauce that’ll put store-bought bottles

to shame. Ready to stir-fry?

Why You’ll Love This Recipe

1. Super Quick: As the name promises, the entire process—from prepping ingredients

to serving—takes about 15 minutes. Perfect for nights when you’re short on time.

2. Healthy & Balanced: This dish provides lean protein, plenty of vegetables, and a

flavorful sauce without deep-frying or heavy oils.

3. Customizable: Use whichever veggies you have on hand—broccoli, bell peppers,

zucchini, carrots, or snap peas all work wonderfully.

4. One-Pan Cleanup: Everything cooks in a single skillet or wok, which means fewer

dishes and a faster cleanup.

5. Great for Meal Prep: Make a big batch, portion it out, and enjoy it throughout the

week. Simply reheat for a quick lunch or dinner.

Ingredients

Below is a breakdown of the ingredients you’ll need. Most are pantry staples or easy to find

in any grocery store.

For the Chicken & Vegetables● 1 pound boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces

● 1 tablespoon vegetable oil (or canola oil; olive oil also works)

● 2 cups mixed vegetables, sliced or chopped (e.g., broccoli florets, bell peppers,

carrots, zucchini)

● 2 cloves garlic, minced (for extra flavor)

● 1 teaspoon ginger, minced or grated (optional but recommended for authentic

taste)

● Salt and pepper, to taste

For the Teriyaki Sauce

● ¼ cup soy sauce (regular or low-sodium)

● 2 tablespoons brown sugar (or honey for a slightly different sweetness)

● 1 tablespoon rice vinegar (adds tanginess; can substitute apple cider vinegar)

● 1 tablespoon cornstarch (helps thicken the sauce)

● ¼ cup water (adjust for desired sauce thickness)

● 1 teaspoon sesame oil (adds a nutty aroma; optional but highly recommended)

Garnish

● Sesame seeds (for sprinkling)

● Green onions, sliced (for a fresh pop of color and flavor)

Note on Variations: Feel free to swap chicken for tofu or shrimp, and adjust cooking times

accordingly. You can look for coconut aminos or a soy-free teriyaki sauce alternative.

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Because stir-frying is fast, have all your ingredients measured and ready to go before

cooking. Cut the chicken into pieces evenly and do the same with your vegetables. Mince or

grate the garlic and ginger, if using.

Pro Tip: Stir-frying typically happens over high heat, so pre-cutting ensures nothing

overcooks while you scramble to slice vegetables.

Step 2: Make the Teriyaki Sauce

1. Combine Sauce Ingredients: In a small bowl, whisk together soy sauce, brown

sugar, rice vinegar, cornstarch, and water until smooth.

2. Add Sesame Oil (Optional): Stir in a teaspoon of sesame oil if you enjoy that deep,

nutty flavor.3. Adjust Sweetness: Add an extra tablespoon of brown sugar or honey, If you prefer a

sweeter teriyaki. For less sweetness, reduce it.

Pro Tip: Make sure the cornstarch is fully dissolved. Any lumps will thicken unevenly once

heated.

Step 3: Cook the Chicken

1. Heat Oil: Place a wok or large skillet over medium-high heat. Add the tablespoon of

vegetable or canola oil.

2. Season Chicken: Lightly season the chicken pieces with salt and pepper.

3. Stir-Fry Chicken: Add the chicken to the hot oil. Stir-fry for 3–4 minutes, or until the

chicken is browned on all sides and nearly cooked. Set the chicken aside on a plate if

you need veggies space.

Pro Tip: Avoid overcrowding the pan. If your skillet is small, cook the chicken in batches so it

sears rather than steams.

Step 4: Stir-fry the Vegetables

1. Add Veggies: Toss in your chopped vegetables, the same skillet (with leftover oil

and chicken drippings),

2. Garlic & Ginger: Add the minced garlic and ginger (if using) and stir-fry for 1–2

minutes, keeping the heat fairly high.

3. Crisp-Tender Finish: The veggies should be crisp-tender, typically taking 2–3

minutes of stir-frying on medium-high heat. Overcooking can make them soggy.

Pro Tip: If your vegetables aren’t cooking evenly, add a small splash of water to create

steam, then cover for a minute.

Step 5: Combine & Finish

1. Return Chicken: Place the partially cooked chicken back into the skillet.

2. Add Sauce: Give your teriyaki sauce another quick stir, then pour it over the chicken

and vegetables.

3. Thicken the Sauce: Allow the mixture to bubble for 1–2 minutes, stirring often to

ensure every piece is coated. The cornstarch will help the sauce thicken.

4. Taste & Adjust: Sample the stir-fry and adjust seasonings. You can add more soy

sauce for saltiness, brown sugar for sweetness, or water if the sauce is too thick.

Pro Tip: Once the sauce thickens, reduce the heat to low to prevent sticking or burning.Serving Suggestions

● Over Rice or Noodles: Serve your teriyaki stir-fry atop steamed white or brown rice.

For a more robust meal, try soba or udon noodles.

● Cauliflower Rice or Zucchini Noodles: If you’re cutting carbs, spoon the stir-fry

over cauliflower rice or zucchini noodles for a lighter option.

● Garnish: Top with sesame seeds and sliced green onions. This adds both visual

appeal and extra flavor.

● Side Dishes: If you want a well-rounded table, pair this dish with spring rolls or a

soup like miso or egg drop soup.

Meal Prep & Storage

1. Make Ahead: You can pre-mix the sauce and chop the vegetables a day in advance.

This shaves time off your dinner prep and helps keep the recipe under 15 minutes.

2. Refrigeration: Store any leftovers in an airtight container for up to 4 days.

3. Freezing: Freeze-cooked stir-fry for up to 2 months. However, vegetables may lose

some of their crispness upon reheating.

4. Reheating: Warm in a skillet over medium heat. Add a splash of water or chicken

broth to loosen the sauce if it’s too thick.

Variations & Substitutions

● Protein Swaps: Use shrimp, beef strips, or firm tofu. Just adjust cooking times to

avoid overcooking.

● Vegetable Choices: Bok choy, mushrooms, onions, baby corn, and snap peas are

delicious alternatives or additions.

● Gluten-Free: Replace soy sauce with tamari or a certified gluten-free alternative.

Double-check your cornstarch and other ingredients for gluten-free certification.

● Lower Sodium: Use low-sodium soy sauce and reduce or omit added salt. You can

also dilute with more water to stretch the sauce without adding salt.

Common Questions

Q: Can I use store-bought teriyaki sauce instead of making my own?

A: Absolutely. While homemade sauce lets you control sweetness and sodium levels, a

favorite bottled brand works well in a pinch. If the store-bought sauce isn’t thick enough, youmay need to add a little cornstarch slurry

Q: Is fresh ginger necessary?

A: It’s not mandatory, but fresh ginger significantly elevates the flavor. A half teaspoon of

ground ginger can work in a pinch, If you don’t have fresh ginger.

Q: How do I keep my veggies from getting soggy?

A: Use high heat, not overcrowd the pan, and limit steaming time. Stir-fry the veggies just

until they reach a crisp-tender texture.

Q: Can I make this recipe spicy?

A: Yes. Add crushed red pepper flakes, sriracha, or chili-garlic sauce during the stir-fry for an

extra kick.

Q: What if I don’t have cornstarch?

A: You can use arrowroot powder or tapioca starch in the same proportion. Flour is another

option, but it may not give as smooth a consistency.

Conclusion

This 15-minute teriyaki Chicken Stir-Fry proves that a speedy meal can still burst with

flavor. With a balance of protein, vegetables, and a delicious homemade sauce, you’ll have a

complete dinner on the table in record time. By customizing the veggies or protein and

adjusting the sauce to your liking, you can reinvent this dish repeatedly.

Whether juggling a hectic schedule or simply wanting a fuss-free cooking experience,

stir-fries are a dependable go-to. And once you taste how the sweet, savory teriyaki sauce

clings to tender chicken and crisp veggies, you’ll find yourself returning to this recipe

whenever you need a satisfying meal—fast. So fire up your skillet, gather your favorite

veggies, and prepare to serve a stir-fry that rivals any takeout menu.