When it comes to quick and satisfying dinners, stir-fry is hard to beat. This Grilled Teriyaki Chicken Stir-Fry takes that weeknight staple to the next level by adding a smoky depth from grilled chicken and coating everything in a glossy, homemade teriyaki sauce.
The star of the dish is the chicken, marinated in a simple mix of soy sauce, ginger, garlic, and a splash of honey or brown sugar. Let it soak up those flavors for at least 30 minutes before tossing it on the grill. The slight char from the grill adds a smoky contrast that balances perfectly with the sweetness of the sauce.
While the chicken grills, prep your vegetables. Bell peppers, broccoli, snap peas, and carrots are all excellent choices, adding crunch and color. A quick stir-fry in a hot pan ensures they stay vibrant and crisp-tender. For extra flavor, sauté the veggies with a bit of sesame oil and fresh garlic.
Once the chicken is grilled and sliced, toss it back into the pan with the veggies and pour in your teriyaki sauce. You can use store-bought sauce for ease, but making your own is simple and so much better — just a blend of soy sauce, mirin or rice vinegar, honey or brown sugar, garlic, and ginger, simmered until thickened.
Let everything bubble together for a minute or two so the sauce coats every bite. Serve it over steamed rice, noodles, or even cauliflower rice if you’re going low-carb. A sprinkle of sesame seeds and sliced green onions on top adds a fresh, nutty finish.
This dish checks all the boxes, quick, healthy, and bursting with flavor. It’s ideal for busy weeknights and easily customizable based on what’s in your fridge. Plus, the grilled chicken makes it feel a little special, without any extra fuss.
Whether you’re cooking for your family or meal prepping for the week, this Grilled Teriyaki Chicken Stir-Fry brings bold flavor to the table in under 30 minutes.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1/4 cup teriyaki sauce
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp garlic minced
- 1 tsp ginger minced
- 1 tbsp vegetable oil
- 1 bell pepper thinly sliced
- 1 red onion thinly sliced
- 1 cup broccoli florets
- 1 carrot grated
- 1/2 cup snap peas
- 2 Green onions chopped
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, whisk together teriyaki sauce, soy sauce, honey, minced garlic, and minced ginger.
- Place chicken breasts in a large zip-top bag and pour half of the marinade over the chicken. Seal the bag and let the chicken marinate for 10-15 minutes.
- Grill chicken for 6-8 minutes per side or until cooked through. Remove from grill and let rest for 5 minutes. Slice chicken into strips.
- Meanwhile, heat vegetable oil in a large skillet or wok over medium-high heat. Add bell pepper, red onion, broccoli, carrot, and snap peas. Cook, stirring frequently, until vegetables are tender-crisp, about 5-6 minutes.
- Add sliced grilled chicken and remaining marinade to the skillet. Cook for 2-3 minutes, until heated through and coated in sauce.
- Serve the stir-fry over cooked rice and sprinkle with chopped green onions.
- Enjoy!
Honestly, I don’t get why people grill chicken then throw it in a stir-fry—just feels like extra steps. But yeah, it tasted decent.
This is good. Like, real good. Definitely saving this one.
Yummy! The snap peas were a nice touch. Thank you for sharing!
Ok not gonna lie the ingredient list is pretty intense 😅 but it worked. I had no ginger so I used ground ginger and it was still fine. Sauce was glossy.
Ingredient list IS a lot 😅 but honestly the mix of soy + honey + ginger is the secret sauce. Good call using ground ginger.
I love when it turns out glossy like that! 😄 I’ve made teriyaki stir-fry before and it’s always hit or miss—yours sounds spot on.
I don’t have fresh ginger, so I used ground ginger and it turned out okay. Also used a store-bought teriyaki sauce—lazy but tasty.
I’m not sure about grilling then stir-frying. The chicken was tasty, but I felt like I lost some of the char and it ended up kind of mixed. Next time I might just cook the chicken in the wok instead.
I get what you mean—grill gives great flavor, but once it’s back in the wok the “char moment” can get diluted. Cooking the chicken fully in the wok like you said might keep the sauce coating nicer.
The honey in the marinade made it kinda sticky on the grill. I think my heat was too high, but flavor was great.
Could be better—my marinade didn’t really thicken or coat much at the end. Might be because I didn’t let it reduce. Still tasty though.
Totally with you—if the marinade doesn’t reduce, it won’t cling like a glaze. Next time I’d simmer it a few minutes before tossing it in the pan (or just cook the remaining marinade longer in the wok). Glad it was still tasty though!
I didn’t really like this. The teriyaki sauce was too sweet for me.
Simple and quick recipe! Love it! Great for a busy weeknight meal. 🌟
Really good but I added some pineapple for sweetness. It really elevated the dish!
Followed it pretty much exactly, except I used low-sodium soy sauce. Flavor was still solid and the chicken stayed juicy. 10/10 for weeknights.
That’s awesome—low-sodium soy sauce is my go-to too. Glad it didn’t mess up the juicy chicken or flavor! 🙌
This is solid, but 1/4 cup teriyaki sauce + 2 tbsp soy + 1 tbsp honey felt a little too sweet for me. Next time I’ll cut the honey in half. Still, the chicken stayed juicy.
Loved it! My kids ate all their veggies for once. Thanks for sharing!
Loved it! But why do we need graded carrot? Just cut them in squares! My way is easier!
Might be good for some people, but chicken always drys out on me. Tried this but it was dry like the sahara. 2/5
I think if you avoid overcooking the chicken it won’t dry out. Maybe try lower heat next time? 4/5
Honestly, I don’t trust the chicken grilling methods. Sometimes it’s just better to bake it in the oven, less chance of desert chicken! 3/5
I think I left out the ginger by accident. It still turned out decent. 🤷♂️
I followed it pretty closely but my veggies took a bit longer to get tender-crisp. Still really good—especially the ginger garlic combo.
The marinade balance is on point (sweet-salty-gingery). Only change I made: I used chicken thighs and cooked a touch longer—still juicy. Great overall.
Yes!! That sweet-salty-gingery combo is exactly what makes it work. Glad the thighs stayed juicy too—might try that next time.
Made this last night and it was a hit. The sauce actually tastes sweet-salty instead of just “teriyaki-y.” Chicken stayed juicy too!
Teriyaki on the grill + stir-fry is genius. The garlic and ginger make it taste way more expensive than it is. Five stars from me.
This recipe is hard! I don’t understand how to grill chicken. What’s the difference between teriyaki and soy sauce?
Needs more spice. Like add chili flakes or sriracha. Otherwise it’s kinda bland to me. Sorry!
Why grill the chicken then finish it in a skillet? Seems like extra steps. I just cooked it all in the pan and it worked.
I hear you, it does sound like extra steps. But if you cook chicken fully in a skillet, you might not get the same char/sizzle. Also sometimes folks undercook or overcook when trying to rush it in one pan, so the grill-to-skillet is kind of insurance I guess.
Good question—grilling first helps get that smoky flavor and nice texture on the chicken, then the skillet step is basically for finishing + coating everything with the remaining teriyaki. If all-pan worked for you, that’s totally valid!
Amazing! Teriyaki actually tastes like teriyaki, not just soy sauce. My kids asked for seconds (which is rare).
Eh. Not my cup of tea. Chicken was too chewy for me. Maybe I overcooked it?
Is teriyaki sauce and soy sauce the same thing? I’m confused. Can I just use one?
Teriyaki sauce has soy sauce in it, but they’re not exactly the same. It’s sweeter and thicker. Use both for the best flavor!
The instructions say grill the chicken then toss it back in the skillet—ok fine—but I feel like that extra step thins the sauce. Next time I’ll reduce the marinade first.
This turned out way better than I expected—sweet, savory, and the chicken stayed juicy. The veggie timing was perfect too.
Not gonna lie, 6-8 minutes per side on medium-high grill sounds risky. Mine cooked faster and I almost overdid it. Still yummy though.
Yeah, 6–8 min/side on medium-high feels like it depends a LOT on grill temp and chicken thickness. I like to go by internal temp—165°F—then it’s not a gamble.
Yum!! I added some sesame seeds and it was a hit! Definitely making this again.
Sesame seeds? That’s a cool idea! I should try that next time. Thanks for the tip!
Followed it mostly, but I used bottled minced garlic/ginger. Still came out tasty. I’d maybe cut the honey slightly next time since my teriyaki sauce was already sweet.
Nice! I’ve done the bottled garlic/ginger swap too—still tastes great. Cutting the honey makes sense since teriyaki can already be sweet.
I’m not sure about grilling and then finishing in a skillet—seemed like extra steps. But the sauce did reduce nicely and the chicken stayed tender.
Not gonna lie, I thought grilling chicken and then stir-frying would make it dry, but it didn’t. The rest time really helps.
Same! I was convinced grilling would turn it into leather, but the honey/teriyaki glaze must’ve kept it juicy. The 5 min rest is clutch.
I tried this and mine was a lil dry though 😅 I think I overcooked it—next time I’ll pull it sooner. Also, does anyone else use more sauce? (my chicken needs more lol)
I marinated the chicken a bit longer (closer to 30 min) and it was still great. Next time I’ll double the sauce though—want more coating.
Totally agree—double sauce is the move. I love when it actually clings to everything, especially the broccoli and carrots.
My marinade smelled amazing, but I think I marinated too long (like 30 min) and the chicken got a little “soft” texture. Otherwise tasty and easy.
Grilled chicken stir fry? Sounds fancy but really easy. Great for weeknights!
Sounds kinda fancy, but can I just use any sauce? Like, what if I don’t have teriyaki?
This sounds delicious! I’ll definitely try it this week. Thanks for sharing!
This is such a solid weeknight recipe. The combo of honey + teriyaki makes the chicken taste way more “restaurant” than I expected. I added a little chili garlic sauce and it was perfect.
I tried to make this but failed. My chicken burnt. Anyone got tips?
Made this last night and it was a total hit—sweet-savory balance is perfect. The ginger/garlic really comes through without overpowering. Will grill again for sure!
Uhm… I don’t get why you grill then cook in the wok. Seems like extra steps. But my girlfriend liked it, so whatever lol.
Easy and tasty! Great recipe for busy weeknights. Thanks!
Grilled chicken and veggies? Sounds like a diet food! Not my style. Where’s the cheese? 1 star.
You can always add cheese yourself! Cheese makes everything better. 😄
This was super tasty and the marinade actually caramelized a bit on the chicken. Loved the sweet-salty combo with the crisp veggies!
I dont like ginger so I didn’t put any and used peanut butter instead. It still tasted good, I guess!
This recipe is amazing! The teriyaki sauce gives it such a great flavor. Definitely a keeper!
I dunno… the sauce seems too sweet for my taste. I might try it without honey next time.
I tried this recipe last night and it was so good! My family loved it, too! Thanks for sharing!
My chicken came out kinda dry 😕 I think I overcooked it on the grill. Next time I’ll check earlier than 6-8 minutes per side.
Dry chicken is basically the story of grilling chicken breast 😅 I usually pound them a bit thinner so the timing is more forgiving. Also, letting it rest helps a lot—5 min is good.
Ugh, I hate when that happens. 6–8 min per side can totally dry out chicken breasts depending on thickness and how hot the grill runs. I’d temp it next time (165°F in the thickest part) and marinate closer to 15 min.
I used teriyaki sauce that was already sweet and then added honey—oops. Still ate it, but it was like candy chicken lol. I’ll dial back the honey next time.
This recipe is fantastic! The chicken was so juicy and full of flavor. My whole family loved it! 5 stars!
5 stars. Easy and fast. Will cook again.
Easy to make but I used way too much garlic 😅. Gonna try it again with less!
Garlic can definitely overpower things! Maybe try just a pinch next time. 😄
Followed it pretty much exactly—marinated 15 minutes, grilled as directed, then tossed everything in the wok. Flavor was great, and the veggies stayed crisp. Would make again.
I thought the marinade was too sweet. Next time, I’ll reduce the honey. Still good though.
Made it for dinner and it came out pretty decent. I didn’t have fresh ginger so I used powdered and it still worked, though not as bright.
My marinade leaked out of the bag a bit (zip-top fail 😅). Even so, it turned out okay. Would be perfect if the bag seals better.
I’m confused about the measurements—1/4 cup teriyaki sauce plus soy and honey is kinda salty for me. I used less soy sauce and it was better.
Totally get you—soy + teriyaki + honey can be a lot. I’ve started doing a splash of soy and using more honey/garlic to balance it. Glad it worked when you cut back!
I had the same issue. Next time I’ll use unsalted soy sauce or reduce the teriyaki a bit. Love the flavor though—just needs tweaking.
Grilling chicken then finishing in a skillet is genius. Also I used low-sodium soy sauce and it didn’t ruin anything.
Tastes great but doesn’t look as pretty as the pic. It was still a hit at the family gathering.
2 tbsp soy sauce + 1/4 cup teriyaki sauce seems like a lot of salt? I used 1 tbsp and it was better for me. Still yummy.
Good flavor, but 6–8 minutes per side on the grill felt like too much for my thin breasts. I overcooked one batch. Still tasty!
It’s OK, but the chicken was kinda dry. I think I overcooked it.
This is kinda mid. Too sweet for me, and I’m not sure if I used the right honey amount. Might try less honey next time.
Why do people grill chicken? It’s meant to be baked, like my mama did it!
Grilling chicken gives it a smoky flavor that baking just can’t match! But I get your mama’s way, it’s classic! 🌟
I dunno, who even grills chicken? Bakin it is way better, trust me! Just taste of good ol’ mama’s recipe. 🤷♂️
This was amazing! The chicken was juicy and the flavors were perfect! Will make again!
This recipe is too complicated with all the chopping and grilling. I just want simple!
I was skeptical at first, but this stir-fry turned out really good. Will make again, but with less honey next time.
The instructions are clear, and the timing worked. My vegetables got tender-crisp like they should. Also, grilling chicken and then rest time is a nice touch.
Agreed—my timings were spot on too. The chicken rested and stayed juicy, and the veggies kept that tender-crisp bite.
Yum! I added some pineapple tidbits, and it made it 100x better! 😍
The sauce tasted great, but mine got a little too thick in the skillet. Maybe my honey was more runny? Still delicious though.
Pretty good, but I think 6-8 minutes per side might be too long for thinner chicken breasts. Mine dried out slightly. Next time I’ll check temp and pull earlier.
This is not really a stir-fry if you grill first… I know, I know. But it still tasted like stir-fry vibes, so I’ll allow it.
The instructions say “preheat grill to medium-high” but no clue on temps. Also grilled chicken for 6-8 mins per side depends on thickness—mine got close to overdone.
My bell pepper was kind of raw at first (oops cut thicker). Easy fix though—just gave the pan more time. Would make again.
The veggies were perfect tender-crisp at 5-6 min. I served it over rice and it was gone fast. Will make again for sure.
Rice makes it better for sure. I might try adding a little extra honey next time because my sauce feels a bit thin sometimes. Still—looks great, will make again.
Yes!! Tender-crisp veggies is the way to go. I’m always worried they’ll go mushy, so your 5–6 min timing helps a lot. Glad it was gone fast—this one’s a keeper.
The flavor’s fine, but my sauce didn’t really coat well. I think I didn’t use enough of the marinade in the skillet. Also, I should’ve let the chicken rest longer.
I used a thinner chicken breast and it cooked faster, so keep an eye on it. Sauce clung to it and the garlic/ginger smell is amazing.
Loved how quick this came together. The ginger/garlic combo really pops, and the honey balanced the soy nicely. I ended up cooking the veggies a tiny bit longer for my taste but still great.
Totally agree—this one moves fast. I also noticed the honey + soy combo makes it taste way more “restaurant” than expected.
I followed it pretty exactly and it was good, but my grill chicken didn’t get much char flavor. Maybe my heat was wrong. Flavor was there though.
I thought the cook time was way too long for the chicken. Mine ended up dry. Maybe I did it wrong?
Not gonna lie, I was skeptical about grilling then finishing in a skillet, but it actually makes the chicken stay juicy. Veggies stayed crisp too—nice combo.
5 stars? maybe. But my bell pepper was still crunchy lol—could be my pan. Sauce coated everything and tasted good, so I’m not mad.
So good! My kids loved it, especially the snap peas. Happy mom here!
That’s awesome! My kids loved it too. I think the snap peas are a winner!
Looks good but will my kids really like the veggies? They are picky eaters…
lol i didnt have ginger so i used extra garlic. tasted okay but not the same. still was good for a quick dinner.
Simple and delicious! I served it over rice and it disappeared. My picky eater even asked for seconds. 10/10 would cook again.
This sounds awesome—quick, flavorful, and not fussy. I love teriyaki with grilled chicken. Definitely trying it this week!
I followed most steps but my grill time might’ve been off—chicken was slightly dry. Veggies were great, just wish I’d marinated longer.
Oh no—yeah, grill time can make or break chicken. Next time I’d pull it when it’s just at temp and let it rest like the recipe says. Glad the veggies still rocked though!
Kinda time-consuming with the marinating + grill + stir-fry, but it’s worth it. Next time I’ll marinate longer and cut the chicken thinner for faster cooking.
I kinda skipped the marinate step last time (oops) and it still tasted okay, but I believe you about cutting thinner—mine took forever on the grill.
Totally agree—by the time you’re done marinating, grilling, then stir-frying it feels like a lot. But the flavor payoff is real. Next time I’ll try longer marinating too.
This was edible, but I found it a little sweet for my taste. Could cut honey down or add more soy/ginger. I’ll tweak and try again.
This recipe is fantastic! I made it for dinner and my family loved it. The flavors were spot on. Will definitely make again!
I’m so glad you enjoyed it! It’s one of my favorites too. The marinade really makes a difference!
IDK, my chicken was a bit dry. Maybe I cooked it too long? Not sure I’d make it again… but glad you liked it.
Ok but why not just stir-fry the chicken instead of grilling? I respect the grill, it’s just not my vibe. Flavor was decent though.
This was surprisingly good on the grill—nice sweet-savory teriyaki. The veggies stayed crisp too. Will make again!
I guess I don’t get why marinate only 10-15 minutes—maybe it’s fine, but I wanted more flavor. Next time I’ll do 1-2 hours.
Teriyaki always turns out too salty for me, and this was close. I’ll probably use low-sodium soy next time. Chicken was cooked through, which is a win.
Glad it was close! Low-sodium soy really helps—also next time you might cut the soy down a bit or add a splash of water/extra honey to balance the saltiness.
I dunno… 2 tbsp soy sauce in there seems like a lot compared to just 1/4 cup teriyaki. I’d try using less soy or a teriyaki that’s not salty. But chicken being cooked through is definitely good.
This was surprisingly good—sweet-salty teriyaki flavor actually stuck to the chicken. I marinated the full 15 minutes and it grilled up juicy. The veggie mix was perfect for crunch too.
Not gonna lie, 10-15 minutes of marinating feels too short. I’d try at least 30 next time. But the flavor was still solid.
Too much soy sauce for my taste, honestly. It became kinda salty fast, but I think that’s just me. If you like bold soy flavor, you’ll probably love it.
The marinade ratios are solid. I wish it said if you should reserve some marinade (I accidentally used all of it). Still, it tasted great and didn’t burn.
Totally agree—if you don’t reserve some marinade it’s easy to use it all. I’ll keep half aside next time too. Glad it still turned out great though!
I followed it mostly, but used a store-bought teriyaki that was sweeter and it turned out kinda sticky/sweet. Still tasty though, just adjust honey maybe.
I like the recipe, but “preheat grill to medium-high” is vague—my grill runs hot, so I’d lower temp next time. Also, don’t forget to rest the chicken!
I didn’t have ginger so I used a pinch of ground ginger. Not the same, but it was still delicious. Loved the honey/garlic combo.
Honestly that makes sense—ground ginger can stand in when fresh isn’t available. Glad the honey/garlic still came through!
Did you use the whole pinch right away or add it to the marinade? I feel like fresh ginger gives a brighter kick, but this sounds like it’d still work.
Flavor is solid, but my vegetables never got “tender-crisp”—they went a little soggy. I think I stirred too much.