Chicken Teriyaki Stir Fry
I’m pretty sure this Chicken Teriyaki Stir Fry is going to become a regular meal at our house! My husband loved it, I loved it, and it’s super easy to make – my favorite! This stir fry is a perfect weeknight meal because it comes together quickly and is just 361 calories or 8 Green, 5 Blue or 5 Purple myWW SmartPoints per serving! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here! I used broccoli and matchstick carrots this time, but feel free to experiment and add or substitute vegetables like snow peas, water chestnuts, red bell peppers, etc. I like to eat a serving of this Chicken Teriyaki Stir Fry over ¾ cup of sticky Jasmine rice. It’s perfect together and I love when the rice gets coated in the extra sauce. SO good.
Looking for more lightened up Asian-inspired meals like this Chicken Teriyaki Stir Fry? Check out my Teriyaki Steak Lettuce Wraps, Asian Chicken Wonton Cups, Thai Turkey with Carrot Noodles, Asian Sesame Chicken Salad, Slow Cooker Thai Butternut Squash Soup, Lemon Sesame Snow Peas, Cashew and Basil Chicken Lettuce Wraps, Teriyaki Chicken and Rice Casserole, Slow Cooker Korean Beef Tacos, Chicken Fried Quinoa, Thai Peanut Chicken Wonton Cups, Thai Chicken Skewers with Peanut Sauce, Chicken Egg Rolls, Spicy Sesame Noodles with Chicken, and more in the Asian section of my recipe index!
Chicken Teriyaki Stir Fry
- 2/3 cup low sodium soy sauce
- ½ cup + 2 tablespoons water, separated
- 3 tablespoons brown sugar
- 2 teaspoons honey
- 1 teaspoon ground ginger
- 1 tablespoon + 1 teaspoon canola oil, divided
- 1 teaspoon minced garlic
- 2 tablespoons cornstarch
- 1 ½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 3 cups raw bite-sized broccoli florets
- 1 cup matchstick or shredded carrots
- Combine the soy sauce, ½ cup water, the brown sugar, honey, ginger, 1 teaspoon of oil, and the garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
- While waiting for the sauce to come to a boil, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth to form a slurry. Once the sauce is boiling, add the slurry to the saucepan and stir in to combine. Cook for another minute until the sauce starts to thicken and then remove from heat.
- Bring one tablespoon of oil to medium-high heat in a large skillet that has a cover. Add the chicken pieces and stir to coat with the oil. Cook uncovered, stirring and flipping occasionally, for about 5-6 minutes until the chicken is cooked through. Drain any liquid if necessary.
- Add the teriyaki sauce you made from step 2 to the chicken in the skillet and stir to coat. Reduce the heat to medium. Spread the broccoli florets and matchstick carrots over the top of the chicken and sauce (do not mix) and put the cover on the skillet. Cook for 2 minutes to allow the broccoli to steam. Remove the cover (broccoli should be bright green and still firm but slightly softened) and stir everything together. Serve warm.
9 per (1 cup) serving (PP calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)
Does the 5 points count the rice or no?
Rice is not included in the recipe, the points are for the ingredients listed
Was looking for inspiration and your recipe arrived in my inbox-it was delish! My husband I agreed that sauce is our new teriyaki go-to!
I made this and it was a hit with the whole family! Delicious; thank you for all your wonderful recipes! One thing I will mention is that my sauce was a lot darker than yours in your pictures.
This was so good! I think it’s better than the Chinese restaurant!
This was delish! Absolutely better than anything our local Chinese restaurants have to offer!
Made this tonight–everyone loved it. Added some chopped green onions to the chicken saute. There is one error in the recipe. Ingredients include canola oil, but instructions mention olive oil.
In the ingredients list you have canola oil list but in the sauce instructions you say olive oil which one do I use? Looks amazing
Oops! It’s canola oil.
THIS IS SO GOOD! I made it tonight for me and my husband and we both said it was something that we have to make again. The sauce is so tasty. It’s great over rice, and we had servings leftover so that I can have it for lunch later on. This is a must-make, especially for those like myself who are tracking WW Freestyle Points.
I would like to marinate the chicken prior to proceeding with the recipe. Should I just marinate the chicken in the ingredients listed in step 1 and then remove the chicken after marinating & proceed as written? Do you think that there will be enough marinade to cover the chicken or should I double it, for example? How long should I marinate the 1.5 lb of chicken breast? Looking forward to trying this WW friendly recipe. Thanks for sharing it!
I tried doubling this recipe and put the broccoli on the side instead of in the chicken mixture. It was so salty that we could not eat it. Do you know what I might have done wrong?
Did you maybe use regular soy sauce instead of the low sodium kind? I’m not sure what else it could be!