🍗🥦 Teriyaki Chicken with Vegetable Stir-Fry & Rice
Tender chicken, crisp-tender vegetables, fluffy white rice, and a glossy homemade teriyaki sauce come together in this easy takeout-style dinner.
This colorful one-pan meal is packed with savory, sweet, garlicky flavor. The chicken is quickly seared until golden, the vegetables stay vibrant and slightly crisp, and everything gets coated in a rich teriyaki glaze.
It’s perfect for busy weeknights when you want something satisfying without ordering takeout.
⏱️ Recipe Information
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: About 35 minutes
Servings: 4
Difficulty: Easy
Method: Stovetop Stir-Fry
🛒 Ingredients
For the Chicken & Vegetables
- 1½ lb (680 g) boneless, skinless chicken breast, sliced into thick strips
- 2 cups cooked white rice, for serving
- 3 cups green cabbage, roughly chopped
- 1½ cups broccoli florets
- 1 medium carrot, thinly sliced
- 1 medium yellow onion, sliced
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
For the Homemade Teriyaki Sauce
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, finely minced
- 1 teaspoon freshly grated ginger
- ½ cup water
- 1 tablespoon cornstarch
Optional Garnishes
- Sliced green onions
- Sesame seeds
- Red pepper flakes
- Fresh cilantro
- Thinly sliced chili peppers
👩🍳 Instructions
1. Prepare the Teriyaki Sauce
In a small bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, water, and cornstarch.
Whisk until the cornstarch is completely dissolved.
Set aside.
2. Season the Chicken
Place the sliced chicken in a bowl.
Season with salt, black pepper, and garlic powder.
Toss well so the seasoning coats all the chicken pieces evenly.
3. Sear the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken in a single layer.
Cook for approximately 4–6 minutes, turning occasionally, until the chicken is golden brown and cooked through.
Avoid overcrowding the pan. If necessary, cook the chicken in two batches.
Transfer the cooked chicken to a plate and set aside.
4. Stir-Fry the Vegetables
Add the remaining 1 tablespoon vegetable oil to the same skillet.
Add the sliced onion and carrot.
Stir-fry for 2–3 minutes.
Add the broccoli and chopped cabbage.
Continue cooking for another 3–5 minutes, stirring frequently.
The vegetables should be tender but still have a little bite.
For softer vegetables, cook a few minutes longer.
5. Return the Chicken
Return the cooked chicken to the skillet with the vegetables.
Toss everything together.
6. Add the Teriyaki Sauce
Give the prepared sauce another quick whisk because the cornstarch may have settled.
Pour the sauce over the chicken and vegetables.
Stir continuously as the sauce comes to a gentle simmer.
Cook for approximately 2–3 minutes, until the sauce thickens and becomes glossy.
The chicken and vegetables should be evenly coated.
7. Taste and Adjust
Taste the stir-fry.
If you prefer it sweeter, add a small drizzle of honey.
For more savory flavor, add a splash of soy sauce.
For heat, add red pepper flakes or sliced chili.
8. Serve With Rice
Spoon hot cooked white rice into serving bowls.
Top generously with the teriyaki chicken and vegetable stir-fry.
Garnish with sliced green onions and sesame seeds if desired.
Serve immediately while hot.
⭐ Chef’s Tips
Slice the chicken evenly: Uniform pieces cook at the same rate and stay juicy.
Don’t overcrowd the pan: Crowding causes the chicken to steam instead of sear.
Keep the vegetables slightly crisp: Overcooking can make them watery and dull.
Whisk the sauce before adding it: Cornstarch settles quickly, so give it a good stir immediately before pouring it into the pan.
Use high heat: Stir-frying over medium-high to high heat gives the vegetables better texture and flavor.
Don’t boil the sauce too long: Once it becomes glossy and thick, remove the pan from the heat to prevent the sauce from becoming overly thick.
🥦 Easy Variations
Teriyaki Chicken & Peppers
Add sliced red, yellow, or green bell peppers for extra color and sweetness.
Spicy Teriyaki Chicken
Add 1–2 teaspoons sriracha or a pinch of red pepper flakes to the sauce.
Teriyaki Chicken & Pineapple
Add chunks of fresh or canned pineapple during the final few minutes of cooking.
Teriyaki Chicken Noodles
Replace the rice with cooked ramen, udon, or rice noodles.
Teriyaki Shrimp
Replace the chicken with peeled and deveined shrimp. Cook the shrimp just until pink and opaque.
Teriyaki Tofu
Replace the chicken with crispy cubed tofu for a vegetarian variation.
🍚 Rice Options
This stir-fry works beautifully with:
- White rice
- Jasmine rice
- Basmati rice
- Brown rice
- Coconut rice
- Fried rice
- Cauliflower rice
For a restaurant-style presentation, pack the cooked rice into a small bowl, invert it onto the serving plate, and arrange the teriyaki chicken and vegetables around it.
🧊 Storage
Allow leftovers to cool slightly before transferring them to airtight containers.
Refrigerate for up to 3–4 days.
Store the rice separately when possible to preserve its texture.
🔥 Reheating
Reheat individual portions in the microwave until piping hot, stirring halfway through.
For better texture, reheat the chicken and vegetables in a skillet over medium heat with a splash of water.
Warm the rice separately.
❄️ Freezing
The cooked chicken and vegetables can be frozen in an airtight freezer-safe container for up to 2 months.
For best texture, freeze the rice separately.
Thaw overnight in the refrigerator before reheating thoroughly.
🍗🥦🍚 Final Result
This Teriyaki Chicken with Vegetable Stir-Fry & Rice delivers everything you want from a takeout-style dinner: tender golden chicken, colorful crisp-tender vegetables, fluffy rice, and a sweet, savory, glossy teriyaki glaze.
It’s quick enough for a weeknight but flavorful enough to feel like a special homemade dinner.
Skip the takeout and bring that irresistible teriyaki flavor straight to your kitchen! 🥢✨