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Teriyaki Chicken Stir Fry

This dish is perfect for those nights when you are in a rush, or simply could not be bothered cooking, trust me, we have all been there!

This stir fry is delicious, super quick, easy and absolutely customizable! What sets this stir fry apart is the delicious chicken marinade, and lets face it, sauce is life. This marinade incorporates fabulous Chinese flavours to blend perfectly with the Bok choy and broccolini.

Serve this up in just 30 minutes and simply pair this stir fry with rice or gluten free noodles, what more could you want!

See below for a video tutorial to follow along with!

To make this dish vegetarian, simply remove the chicken and swap it with tofu of your choice.

If you enjoyed this recipe, I would love to hear from you!

Teriyaki Chicken Stir Fry

Serves: 3-4 Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins


500g chicken breast, diced

2x broccolini bunch, coarsely chopped

1 baby Bok choy bunch, coarsely chopped

1 tsp ginger, minced

1 garlic clove, minced

1 spring onion, thinly sliced

1 tbsp teriyaki sauce (I used Ayam)

1 tsp cornflour

½ cup fresh coriander, leave some for garnish

1.5 cup raw basmati rice


2 tbsp sesame oil

2 tbsp teriyaki sauce (I used Ayam)

1 tbsp gluten free tamari

2 tsp rice wine vinegar

1 tsp brown sugar


  1. Firstly marinate the chicken. In a wide baking dish, add the chicken and season with salt and pepper. In a small bowl, add the sesame oil, teriyaki sauce, tamari, rice wine vinegar and sugar. Stir until the sugar has dissolved. Pour the marinade over the chicken and coat thoroughly. Set aside.

  2. In a wok over a medium heat, add the marinated chicken. Cook stirring until the chicken is halfway cooked. Add the broccolini, Bok choy, ginger, garlic and spring onion. Cook stirring until the chicken is cooked through.

  3. Add 1 tbsp of teriyaki sauce and 1 tsp cornflour. Turn the heat off and add the coriander, stir. Set aside.

  4. Cook the basmati rice as per packet instructions. Once cooked, pair with the stir fry. Garnish with additional fresh coriander.

  5. Serve and enjoy!

Store this dish in an airtight container in the fridge for up to 2-3 days.

Nutrition Information (per serve):

Calories: 390

Fat: 10g

Carbohydrates: 40g

Protein: 34g

Nicole Marie


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