Name: Teriyaki Chicken Stir Fry with Grilled Scallions
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 4 tbsp mirin; 4 tbsp soy sauce (Kikkoman or preferred brand); 4 tbsp rice vinegar; 1 tbsp fresh grated ginger; 2 cloves garlic, pressed; 1/2 tsp red chili flakes; 1 tbsp honey or 2 tsp sugar; 1 lime, juice only; 500g / 1 lb chicken breasts, cut into strips; 2 tbsp vegetable oil; 4 scallions, halved; 2 bok choy, quartered lengthwise; 1 small red onion, sliced; 1 yellow pepper, sliced; 120g / 2 cups snow peas; 2 tsp sesame oil; 1 tsp cornstarch; 1 tbsp sesame seeds

This Teriyaki Chicken Stir Fry with Grilled Scallions is fresh, vibrant, and packed with flavor. I like how the homemade teriyaki marinade infuses the chicken with sweetness, tang, and a little spice, while the crisp vegetables add balance and texture.

Why You’ll Love This Recipe

I enjoy this recipe because it feels light yet satisfying, and it’s ready in no time. The marinade doubles as a sauce, so I don’t waste time making two separate mixtures. I like how the grilled scallions bring a smoky depth that complements the tender chicken and crunchy vegetables. It’s one of those stir-fries that tastes like takeout but fresher and healthier.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the marinade
4 tbsp mirin
4 tbsp soy sauce, I use Kikkoman
4 tbsp rice vinegar
1 tbsp fresh grated ginger
2 cloves pressed garlic
1/2 tsp red chilli flakes
1 tbsp honey or 2 tsp sugar
1 lime, juice only

For the teriyaki chicken stir fry
500g / 1 lbs chicken breasts cut into strips
2 tbsp vegetable oil
4 scallions, cut in half
2 bok choy, cut into quarters lengthwise
1 small red onion, sliced
1 yellow pepper, sliced
120g / 2 cups snow peas
2 tsp sesame oil
1 tsp corn starch
1 tbsp sesame seeds

Directions

I start by whisking together mirin, soy sauce, rice vinegar, ginger, garlic, chili flakes, honey, and lime juice to make the marinade.
I place the chicken strips in a bowl with half of the marinade, reserving the rest for later. I let the chicken marinate for at least 30 minutes.
In a skillet or wok, I heat the vegetable oil over medium-high heat. I grill the scallions first until slightly charred, then remove and set aside.
I stir-fry the marinated chicken until golden and nearly cooked through, then remove it from the pan.
In the same pan, I add the red onion, yellow pepper, snow peas, and bok choy. I stir-fry for 3–4 minutes until tender-crisp.
I return the chicken and grilled scallions to the pan. I whisk the reserved marinade with cornstarch and pour it into the skillet, tossing everything until coated and the sauce thickens.
I finish with a drizzle of sesame oil and sprinkle with sesame seeds before serving.

Servings and Timing

This recipe makes 4 servings. It takes about 15 minutes to prepare and 15 minutes to cook, so the total time is around 30 minutes, plus marinating time.

Variations

I sometimes swap chicken for shrimp or beef strips for a different protein. If I want it spicier, I add extra chili flakes or a touch of Sriracha. For a vegetarian option, I replace the chicken with tofu or tempeh. I also like adding broccoli or mushrooms for more variety.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the stir fry in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. I avoid reheating in the microwave for too long to keep the vegetables crisp.

FAQs

Can I make this dish ahead of time?

Yes, I often prepare the marinade and cut the vegetables a day in advance.

Do I have to marinate the chicken?

I recommend it for best flavor, but if I’m short on time, I just cook the chicken and add the sauce directly.

Can I use chicken thighs instead of breasts?

Yes, thighs work well and stay extra juicy.

Is there a substitute for mirin?

Yes, I use a mix of white wine or dry sherry with a pinch of sugar.

Can I make this gluten-free?

Yes, I swap soy sauce for tamari or a gluten-free soy alternative.

What can I serve with this stir fry?

I like pairing it with jasmine rice, brown rice, or noodles.

Can I add more vegetables?

Yes, I often throw in broccoli, carrots, or mushrooms.

How do I stop the vegetables from overcooking?

I cook them quickly over high heat so they stay crisp.

Can I make the sauce sweeter?

Yes, I add more honey or sugar if I want a sweeter teriyaki flavor.

Can I grill the chicken instead of stir-frying?

Yes, grilling the chicken separately works great, and I just toss it with the stir-fried vegetables and sauce before serving.

Conclusion

I love how this Teriyaki Chicken Stir Fry with Grilled Scallions comes together with bold flavors and a mix of textures. It’s quick, healthy, and versatile, making it a go-to recipe when I want something fresh and satisfying without much effort. Every bite has a perfect balance of sweet, savory, and tangy notes that keep me coming back for more.