This Sticky Teriyaki Chicken with Colorful Veggies is everything a great stir-fry should be—sweet, savory, glossy, and packed with fresh flavor. Tender strips of chicken are seared until golden, then tossed with vibrant vegetables in a rich homemade teriyaki sauce that clings beautifully to every bite. Faster and better than takeout, this dish is perfect for busy weeknights while still feeling satisfying and complete.
Ingredients
Chicken & Vegetables
- 1 lb boneless chicken thighs or breasts, thinly sliced
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- ½ cup snap peas
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
Sticky Teriyaki Sauce
- ⅓ cup teriyaki sauce
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp cornstarch
- 2 tbsp water
Garnish
- Sesame seeds
- Sliced green onions
Step-by-Step Instructions
- Prepare the Sauce
In a small bowl, whisk together the teriyaki sauce, soy sauce, honey, cornstarch, and water until completely smooth.
Set aside so it’s ready to thicken quickly once added to the pan.
- Cook the Chicken
Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken in a single layer.
Stir-fry for 4–5 minutes, turning occasionally, until the chicken is golden and fully cooked through.
Transfer the chicken to a plate and set aside.
- Sauté the Aromatics
Add the remaining tablespoon of oil to the same pan.
Stir in the minced garlic and grated ginger.
Cook for about 30 seconds, just until fragrant—do not let them brown.
- Stir-Fry the Vegetables
Add the bell peppers, broccoli florets, and snap peas to the pan.
Stir-fry for 3–4 minutes, keeping the vegetables moving, until they are vibrant in color and slightly tender while still crisp.
- Combine and Glaze
Return the cooked chicken to the pan with the vegetables.
Pour in the prepared teriyaki sauce.
Stir continuously for 2–3 minutes as the sauce thickens, becoming sticky, glossy, and evenly coating the chicken and vegetables.
- Finish and Serve
Remove from heat and garnish with sesame seeds and sliced green onions.
Serve immediately while hot and glossy.
Tips, Variations & Storage
Tips
- Slice the chicken thinly and evenly for quick, uniform cooking.
- Keep the pan hot to achieve a good sear without steaming the ingredients.
Variations
- Add carrots, zucchini, or baby corn for extra color and crunch.
- Swap honey for brown sugar or maple syrup for a slightly deeper sweetness.
- Make it spicy by adding chili flakes or a splash of sriracha to the sauce.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat or in the microwave until warmed through.
Pairings
- Rice: Steamed jasmine rice, brown rice, or fried rice
- Noodles: Lo mein or rice noodles
- Sides: Cucumber salad, edamame, or simple steamed dumplings
- Drinks: Green tea, light lager, or a crisp Sauvignon Blanc
Quick Info
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: ~415 kcal per serving
- Cuisine: Asian-Inspired / Stir-Fry
