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!