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Teriyaki Chicken Stir Fry

This Teriyaki Chicken Stir Fry recipe is an easy, healthy one skillet dinner that rivals your favorite restaurant! It’s loaded with juicy, undeniably tender chicken and tender-crisp veggies coated in the best sticky, sweet, tangy, salty umami forward homemade teriyaki sauce.  Best of all, the teriyaki sauce can be whisked up in minutes and doubles as the marinade so there isn’t any double work!  This fast-cooking recipe is also very flexible and amendable to whatever veggies you have in your fridge.  Your family will love this teriyaki chicken stir fry with rice or low carb cauliflower rice and if you’re feeling even more gourmet, toss in some pineapple cream cheese wontons!
Course Main Dish
Cuisine Asian
Prep Time 30 minutes
Cook Time 12 minutes
Servings 6 servings



  • 1 pound chicken breasts chopped into 1-inch pieces
  • 1 20 oz. can pineapple chunks in juice
  • 3 cups broccoli florets
  • 2 carrots thinly sliced
  • 1 red bell pepper cut into 1” pieces
  • 3 green onions, chopped, divided
  • vegetable or peanut oil



  • Drain the pineapple through a fine mesh sieve and save the juice.
  • Whisk the Teriyaki Sauce ingredients together in a small bowl. Remove ¼ cup and add it to medium bowl or resealable bag with the chopped chicken. Marinate at room temperature while you prep the rest of the ingredients or up to 30 minutes at room temperature (refrigerate if marinating longer, up to 4 hours then bring to room temperature before cooking). Set the remaining teriyaki sauce aside.
  • Heat a drizzle of vegetable oil in a large nonstick skillet over medium-high heat. Once hot, add pineapple and stir fry until caramelized, about 3 minutes; remove pineapple to a plate.
  • Heat 1 tablespoon vegetable oil in the now empty skillet over medium-high heat. Add the chicken (discard marinade) and stir fry just until the outsides are no longer pink, about 2-3 minutes (chicken will not be cooked through; don’t overcook). Remove chicken to a plate.
  • To the now empty pan (don’t wipe out), heat another drizzle of oil over medium-high heat. Add broccoli, carrots, and bell peppers. Stir fry until vegetables are crisp tender, about 2 minutes. (Don’t over-cook because they will continue to cook in sauce.)
  • Return the chicken and pineapple to the skillet. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened, the chicken is cooked and vegetables are crisp tender, about 2 minutes, taking care not to overcook the chicken.
  • Stir in about half of the green onions. Taste and add additional chili sauce for spicier, vinegar for tangier, or a sprinkle of sugar for sweeter. Serve with rice and garnish with remaining green onions.



Tips and Tricks

  • Asian sweet chili sauceCan be found in the Asian section of your grocery store. Just don’t confuse this sweet Asian chili sauce with traditional (hot) Asian chili sauce!
  • Pineapple juice:   Do NOT use fresh pineapple juice because it contains the enzyme bromelain which will leave your chicken mushy.  In CANNED pineapple, however, the bromelain is extracted.
  • If omitting pineapple: I think the pineapple makes this recipe but if you only have veggies on hand and need to make this recipe now, then skip the pineapple juice and increase the apple cider vinegar to ¼ cup and the sugar to ⅓ cup.
  • To make gluten free:  Use gluten free soy sauce or tamari.  You will also want to double check that your Asian sweet chili sauce is gluten free. 
  • Adjust teriyaki sauce to taste: This is YOUR teriyaki chicken recipe. Make it sweeter by adding more sugar, tangier by adding more cider vinegar, spicier by adding more chili sauce or amp up the ginger or garlic flavor depending on your personal preference.
  • Swap the veggies: You can swap the veggies or omit some altogether. For example, instead of broccoli, add more bell peppers or carrots.  The stir fry would also be tasty with snow peas, mushrooms, zucchini, celery, asparagus, edamame or bok choy.
  • Prep ahead:  The chicken, veggies, sauce and aromatics can be prepped ahead/chopped and stored in separate airtight container in the refrigerator so dinner can come together in minutes. 


This recipe reheats wonderfully for lunches or dinners, just take care to not overcook the chicken initially. 
  • How to store:  Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • How to reheat in microwave: Transfer small portions to a microwave safe dish, heat for one minute, stir then continue to heat at 30 second intervals. 
  • How to reheat on the stove:  Reheat in a skillet over medium-low heat, stirring often. 
  • To freeze:  I recommend removing the bell peppers because they can become mushy.  Let the stir fry cool completely, then transfer to a freezer safe container.  Freeze for up to 3 months.  Thaw overnight in the refrigerator before reheating per above methods.