Name: Easy Teriyaki Chicken Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tablespoon cornstarch (plus 2 tablespoons water to make a slurry); 60 ml soy sauce; 2 tablespoons dry sherry; 1 tablespoon rice vinegar; 4 tablespoons water; 1 tablespoon neutral oil; 1 lb boneless chicken thigh (cut into 1-inch cubes); 2 large garlic cloves (minced); 1 tablespoon fresh ginger (grated); 1/2 teaspoon red chili flakes; 1 tablespoon brown sugar; Salt and freshly ground black pepper to taste

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This easy teriyaki chicken stir fry has golden chicken thighs coated in a sticky homemade teriyaki sauce that thickens right in the pan, so dinner is done in about 25 minutes.

And if you're looking for more delicious fakeaway recipes, check out my Sesame Ground Chicken Stir Fry and Crispy Sweet Chilli Chicken next.

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Ever since I learned how to make teriyaki sauce, I've stopped buying the bottled stuff altogether. That's because the homemade version takes about ninety seconds to whisk together, and mine comes with a little trick built in.

The cornstarch goes straight into the sauce, so the moment it hits the hot pan it turns into a glossy glaze that clings to every piece of chicken.

This means that you don't have to simmer a separate sauce or juggle your cornstarch slurry at the last minute.

Why you'll love this teriyaki chicken stir fry

I use chicken thighs instead of the usual breast you see in many teriyaki chicken stir fry recipes for extra juiciness.
It only has 1 tablespoon of added sugar, unlike other versions that use three or four times that, so this is sticky without being candy.
It's genuinely on the table in 25 minutes and lighter than takeout!

What you'll need

Chicken thighs - Boneless, skinless and cut into 1-inch cubes. Teriyaki chicken thighs stay juicy in a way breast can only dream of, though breast does work if you prefer it (see substitutions).

Cornstarch - Whisked straight into the sauce with a splash of water, so the glaze thickens in the pan.

Soy sauce - The backbone of the teriyaki flavor. Use low-sodium if you're watching salt.

Dry sherry - My stand-in for mirin, which you can also use if you have it on hand.

Rice vinegar - Brings a little sharpness to the sauce.

Neutral oil - Anything with a high smoke point like vegetable, canola or sunflower oil. It needs to get the chicken properly golden.

Garlic + ginger - Fresh is really best here.

Brown sugar - Just one tablespoon, added with the sauce so it melts into the glaze and caramelizes over the golden chicken.

Pro tip

Give the sauce a quick whisk right before you pour it into the pan because the cornstarch settles at the bottom as it sits.

How to make teriyaki chicken stir fry

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Stir the cornstarch and water into a slurry, then whisk in the soy sauce, dry sherry, rice vinegar and water. Set the sauce aside.

teriyaki chicken stir fry making instructions

Heat the oil in a large skillet or wok over medium-high heat and fry the chicken until cooked through.

Add the garlic, ginger and chili flakes and cook for another couple of minutes.

Give the sauce a quick whisk and pour it into the pan along with the brown sugar. Let it bubble for a few minutes until it thickens into a sticky glaze then season and serve straight away over rice.

Substitutions and variations

Chicken breast works if that's what you have, but cut into slightly larger pieces so it stays juicy. Pull it off the heat as soon as it's golden and cooked through because breast dries out faster than thighs.
To make this gluten-free, use tamari instead of soy sauce. The cornstarch and sherry are already fine.
You can add some vegetables to the pan if you like. Broccoli florets, snap peas or sliced peppers all work great. Stir-fry them for 2 to 3 minutes with the aromatics before the sauce goes in, or if a veg-packed dinner is really the goal, my Chicken and Broccoli Stir Fry was built for exactly that.

Recipe tips and notes

Get the pan properly hot and don't crowd it. If your skillet is on the smaller side, fry the chicken in two batches.
Use a wide skillet or wok so the sauce has room to reduce.
Have your rice ready before the sauce goes in. Thanks to the built-in cornstarch, the glaze comes together in just a few minutes, and this dish is at its best served immediately.

What to serve with teriyaki chicken stir fry

Fluffy white or jasmine rice is the classic pairing! Noodles are another great option.
Brown rice or cauliflower rice work too if you want to lighten things further.
Some steamed broccoli or quick cucumber salad on the side are perfect for an easy, fresh dinner.
For a proper fakeaway spread, serve it alongside my Chicken Shrimp Fried Rice!

Leftovers and storage

Leftovers make brilliant rice bowls the next day! Store in an airtight container in the fridge for 3 to 4 days.
Reheat gently in a skillet over low heat with a splash of water to loosen the glaze. The microwave works too in short bursts.
Freeze in portions for up to 3 months. Thaw overnight in the fridge and add a splash of water when reheating.

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