Teriyaki Chicken Stir Fry with Cashews

Teriyaki chicken stir fry for fast weeknights

This teriyaki chicken stir fry is built for speed: thinly sliced chicken, crisp vegetables, and a glossy sauce that clings to every bite. It is balanced, savory-sweet, and easy to pull together in one pan.

Why this recipe works

Cornstarch gives the chicken a light coating that helps it brown quickly and keeps it tender. The teriyaki sauce uses a simple ratio of soy sauce, vinegar, and honey so it thickens in minutes without tasting heavy.

Ingredients overview

Chicken breast keeps the stir fry lean, while bell pepper, broccoli, and carrot add color and crunch. Cashews are optional but add a warm, nutty finish.

How to make teriyaki chicken stir fry

Prep the chicken and whisk the sauce while the pan heats. Stir-fry the chicken first, then cook the vegetables just until crisp-tender. Add the sauce at the end so it thickens quickly and stays glossy.

Tips, variations, and storage

Serve with jasmine rice or noodles for a full meal. Leftovers keep well for up to 3 days in the fridge and reheat best in a skillet with a splash of water to loosen the sauce.

Stir-Fry Notes

Prep everything before you start cooking because the pan moves quickly once the chicken goes in. Keep the vegetables slightly crisp rather than fully soft so the finished stir fry has better texture and the cashews stay distinct.

Serving Tip

Add the cashews at the end or sprinkle them over at the table if you want to preserve their crunch.