This Teriyaki Chicken Stir Fry recipe is easy to make and tastes way better than takeout. The tender and juicy chicken smothered in a sweet and sticky soy free teriyaki sauce, it makes the perfect weeknight dinner or meal prep for the whole family to enjoy.

It is just Perfect! This Chicken Stir Fry has quickly become a fan favorite in the SKS community. Give it a try and share your thoughts in the comments below.

A bowl of tender and juicy chicken with peppers, broccoli and jasmine rice. There is a pair of chopstick on the side.

This healthier version of chicken teriyaki stir fry is one of my favorite easy comfort food recipes lately.

One of my biggest goals this year is to build more savory recipes from my favorite dishes but with a healthy spin all while maintaining great flavors.

And this stir fry recipe came out so darn perfect.

I’m convinced that once you try this recipe you won’t need to order take-out again.


Check out this Step by Step guide on How to Make this simple Chicken Teriyaki Stir Fry 


What Makes This Teriyaki Chicken stir fry Recipe Better?

What is Teriyaki sauce Made of?

Traditionally, teriyaki stir fry sauce has four main ingredients:

  • Soy Sauce
  • Miri (or Sake)
  • Sugar
  • Ginger

Growing up, watching my parents cook, these are the basic Asian seasonings for marinades.

Now, I have kept the basic ingredients but elevated the flavors to the next level with just a few twists.

A pan of teriyaki chicken stir fry with broccoli and bell pepper.

1. Soy and Gluten Free Coconut Aminos

I used coconut aminos in place of soy sauce in this recipe because it’s a great way to omit the use of conventional soy sauce.

2. Sweetener: Fresh Orange Juice

I was able to eliminate the use of white sugar in the recipe by using fresh-squeezed orange juice.

Orange juice is naturally sweet, so I used it to substitute the white sugar in this recipe.

When you are shopping for orange juice, make sure you get the ones with as minimal ingredients and additives as possible.

3. Sticky Teriyaki Sauce: Arrowroot Flour

The key to chicken teriyaki is a decadent, sticky sauce that coats every bit of the chicken. In this recipe, I achieve this sticky sauce with the use of Arrowroot flour.

Arrowroot flour is a type of starch that will lightly gel up liquid when heated.

Therefore, it is important to whisk/dissolve the arrowroot flour in the teriyaki sauce. It will take a minute or two for the sauce to thicken once heated. Keep whisking or stirring to avoid any burning of your sauce.

How to Make the Best Teriyaki Chicken

Why I Love This Chicken Teriyaki Stir Fry

This chicken teriyaki stir fry with broccoli not only tastes way more authentic than takeout but it is also very easy to make.

So there is no excuse for you not to stick to a healthy diet. I always say that eating healthy doesn’t need to be bland or boring! And this recipe sure proves that to be true. 

Tips on How to Make The Best Chicken Teriyaki Stir Fry

  1. Make sure to marinate the chicken before you cook it so it absorbs all the flavors. Marinating overnight is best, but leave at least an hour to marinate in the fridge before cooking for full flavor.
  2. Turn the burner heat to low before adding the teriyaki sauce. The low heat aids in sauce reduction (aka thicker sauce), along with the arrowroot starch that provides thickening qualities as well.
  3. When cooking with arrowroot flour, it’s best to blend arrowroot flour in with the sauce before pouring it into the stir fry.
  4. Serve this dish while it’s hot and fresh. It’s okay to store leftovers in the fridge for a couple of days, but this dish is best served right away. 
Ingredients listed for the soy free teriyaki chicken recipe.

Ingredients for Teriyaki Chicken Stir Fry

To make Stir Fried Teriyaki Chicken from scratch, all you need are a few simple ingredients that are easy to find:

  1. Chicken
  2. Garlic
  3. Green Onion 
  4. Red Bell Pepper

For the Teriyaki Stir Fry Sauce:

  1. Coconut Aminos
  2. Rice Vinegar
  3. Sesame Oil
  4. Juice from half an orange
  5. Arrowroot flour

Feel free to add any other veggies you like, the more the merrier! 😉

What to Serve Chicken Teriyaki Stir Fry With?

A bowl of tender and juicy chicken with peppers, broccoli and jasmine rice. There is a pair of chopstick on the side.

My favorite vegetables to use in this recipe are steamed broccoli, sauteed zucchini and mushrooms, and red bell peppers, but you can use any of your favorite vegetables here.

The sauce in this recipe is super tasty so it’s a great way to add a lot of extra vegetables into your day and make them taste delicious too. 

To balance this meal with some healthy carbs, you could incorporate jasmine rice, spaghetti squash, or even cauliflower rice if you’re looking for a lower-carb option. 

You can find how to make these easy and delicious vegetable alternative to serve with this chicken stir fry here:

  1. How to Make Spaghetti Squash
  2. How to Make Cauliflower Rice

Lastly, I like to top off this stir fry with either fresh cut green onion or cilantro for a bright pop of color and a punch of flavor. Sesame seeds are a great topping choice as well to add some extra healthy fats and fiber to your dish.

What’s your favorite way to eat teriyaki chicken? Leave a comment below!


A bowl of tender and juicy chicken with peppers, broccoli and jasmine rice. There is a pair of chopstick on the side.


A pan of teriyaki chicken stir fry with broccoli and bell pepper.

Get the recipe:30 Minutes Teriyaki Chicken Stir Fry {Soy Free}

This easy Teriyaki Chicken Stir Fry has tender and juicy chicken mixed in a sweet and sticky soy free teriyaki sauce, the perfect quick dinner.
4.50 stars (38 reviews)


Chicken Stir Fry

  • 1 – 1.5 lb chicken breast
  • 1/4 cup olive oil, for stir-frying
  • 1/2 head broccoli, cut into florets
  • 1/2 cup red bell pepper, cut into chunks (optional)
  • 2 stalks green onion
  • 1 clove of garlic, minced
  • 1 tsp fresh ginger, minced
  • 2 -3 tbsp coconut aminos, chicken marinade
  • 1/4 tsp salt, or to taste – chicken marinade*
  • 1 tbsp arrowroot flour, chicken marinade

Teriyaki Sauce



  • Cut the chicken breast into small pieces.
  • In a bowl mix the ingredients for the marinade using 2 – 3 tbsp coconut aminos, salt, ½ tsp ground ginger, and arrowroot flour. Add Chicken and marinate for at least 1 hour.
  • Clean and chop broccoli into small florets, steam for 5 minutes (until they appear to be bright green).
  • In a small bowl, mix together all the ingredients for the Teriyaki sauce. Set aside.
  • Mince the garlic and ginger. Slice up the red bell pepper and green onion (scallion). Separate the white and green parts of the scallion. ***
  • Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add minced garlic, the white part of the scallion and minced ginger, and bell pepper (if using any).
  • Once fragrant, add marinated chicken, cook until internal temperature reaches 165F.
  • Add cooked broccoli and pour in teriyaki sauce. Stir gently until the sauce becomes sticky and thoroughly coat the chicken stir fry.
  • Prepare Jasmine rice as directed on the packaging or cauliflower rice (the direction in this Post).
  • Serve Teriyaki Chicken Stir Fry on a bed of rice and garnish with the green part of the scallion.


* When salting the chicken, take into consideration that the coconut aminos is salty itself ( I personally only need a little bit or none at all)
** Use a little less water or stock if you are working with less chicken. 1/4 cup is for 1.5 lb of chicken breast for this stir fry.
*** Roughly 2/3 of the scallion is white and 1/3 of it is green.
Nutrition facts may vary depending on the rice you choose to use.
Serving: 1serving, Calories: 335kcal, Carbohydrates: 12g, Protein: 36g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 12g, Cholesterol: 96mg, Sodium: 543mg, Fiber: 2g, Sugar: 7g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.