Get your forks (or chopsticks) ready because this tender stir-fried chicken thighs tossed in homemade Teriyaki sauce is my favorite teriyaki chicken stir fry recipe and I know you’re going to love it!
Without a doubt, this is one of the busiest times of the year for me. It’s back to school and every day is packed with dropping kids off, picking them up, to-do’s, calls, and all the activities my life demands. Sound familiar?
Times like this it can be SO easy to opt for the drive-thru or order-in when dinner time rolls around. But not with this recipe. It’s in my back pocket for nights where I need a quick meal.
Do you have nights like that? Where you’re so busy when you get home you look at the freezer and go… “I have some frozen broccoli, now what?” Yeah me too. And I say, grab it!
The Family KickStart Program helps you eliminate processed foods and sugars for 30 days with your family; so you don’t have to make multiple meals when you are trying to reset your health.
In the program, there of our favorite take-out dishes like real chicken nuggets, burrito bowls, and nacho night have been recreated so nobody feels like they are missing out on those favorites just because you’re now eating healthier.
The recipes inside KickStart are family favorites designed to help you feel better in your 30-day journey (and beyond) like today. I always say that if you want to commit to a lifestyle, you need to have the right tools in your back pocket for nights where you’ll be challenged, end up making poor choices, and then feel guilty.
During super busy weeknights, I opt for slow-cooker recipes because they allow me to set it and forget it or skillet recipes, like this Teriyaki Chicken Stir Fry Recipe. It’s basically everyone’s favorite take out for a fraction of the cost and time.
Can you make this recipe ahead of time?
Yes! Clean your chicken and make the sauce ahead of time. I often just freeze my chicken cleaned and ready to go and pre-make a few batches of the teriyaki sauce and freeze them in single-recipe portions. Then, the night before, it’s pull-it-out-of-the-freezer and go!
You can, of course, prep this recipe the night before and keep it in the fridge or, make the sauce up to 4 days ahead.
Can you freeze this teriyaki chicken stir fry?
You can absolutely freeze this teriyaki chicken stir fry in single serve portions. I often make pre-portioned “frozen bowls” for grab-and heat options.
All you have to do is use a quart-size freezer bag and layer the rice, the cooked Teriyaki chicken, and the vegetable of your choosing (usually broccoli or green beans for us).
Can you use chicken breast instead?
You can use chicken breasts for this recipe but thighs are my personal favorite because they are juicier and feel more like takeout. They get that crispy outer fry, cook faster, and they hold up really well.
Hands down the homemade Teriyaki sauce is literally one of the best recipes I’ve tried and can be made gluten-free by using coconut aminos instead of soy sauce.
Is this recipe low carb?
The honey does not make this recipe “low carb” and neither does the rice. You can substitute the honey with a low glycemic sweetener and you’ll be good to go!
In addition, opt for cauliflower rice and BAM! You can still enjoy chicken teriyaki without tipping your blood sugar. Note that the nutritional information below is for the chicken only portion, made as is, without any substitutions.
Honestly, the longest part of this recipe is waiting for the rice to finish cooking! And whether you use white rice, brown rice, or cauliflower rice, it’s one recipe you’re going to love.
What are some of your favorite take-out inspired recipes?
Homemade Healthy Teriyaki Chicken Stir Fry Recipe
- 1 1/2 pounds boneless skinless chicken thighs or breast
- 1/4 cup honey
- 1/2 cup coconut aminos or soy sauce
- 1 small garlic clove, grated
- 1/4 teaspoon grated fresh ginger
- 2 tablespoons oil
- 2 cups cooked white rice
- On a large cutting board pound the chicken to 1/4 inch thickness using a meat tenderizer. Place the chicken in a large gallon size zip bag.
- In a medium bowl, whisk together the honey, coconut aminos, garlic, and ginger. Add the sauce to the chicken and seal. Toss to combine. Refrigerate the chicken for 30 minutes to 2 hours to marinate, or overnight for a stronger flavor.
- In a large skillet, heat oil over medium-high heat. Working in batches, add the chicken and cook about 3 minutes per side. Reserve the marinade. Once the chicken is browned on the outside and cooked through remove from the skillet and set aside onto a plate.
- Pour the reserved marinade in the skillet and bring to a low boil. Reduce the heat to low, and simmer for about 2 minutes or until the sauce is thickened. Remove the skillet from heat and add the chicken. Toss to combine.
- Serve with rice.
- Calories: 336
- Fat: 9.3g
- Carbohydrates: 46.3g
- Protein: 17.1g