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Teriyaki Chicken Stir Fry in cast iron pan

Teriyaki Chicken Stir Fry with Grilled Scallions

Light and flavourful teriyaki chicken stir fry with charred green onions, bok choy, snow peas and yellow bell peppers.
5 from 5 votes
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Course: Main Course
Cuisine: Asian fusion
Keyword: teriyaki chicken stir fry, teriyaki chicken, teriyaki sauce
Prep Time: 20 minutes
Cook Time: 20 minutes
Marinating Time: 3 hours
Total Time: 35 minutes
Servings: 4
Calories: 367kcal


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
  • ½ tsp red chilli flakes
  • 1 tbsp honey or 2 tsp sugar
  • 1 lime, juice only

For the teriyaki chicken stir fry

  • 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/2cups snow peas
  • 2 tsp sesame oil
  • 1 tsp corn starch
  • 1 tbsp sesame seeds


  • The night before prepare the marinade by mixing mirin, soy sauce, rice vinegar, fresh grated ginger, pressed garlic, red chilli flakes, honey and the juice of 1 lime in a wide and shallow bowl. Add the chicken strips, mix well, cover with plastic wrap and refrigerate until the next day. Alternatively, you can marinade the chicken for three hours. 
  • Before starting on the stir fry cut and slice all vegetables and have them ready to go. 
  • Set a grill pan over high heat or a skillet and char the scallions for 1 minute on each side until you see char marks on it. Watch carefully not to burn delicate scallions. Remove and set aside. 
  • Heat a large pan or a wok over medium high heat, add the vegetable oil. Take the chicken out of the marinade and brown over medium high heat for 2 minutes on each side. Do it in batches to avoid overcrowding and steaming. (Reserve the marinade, you should have approximately ⅔ cup/175 ml of marinade.) Once chicken is seared but not cooked all the way through, put it in a clean bowl and set aside. 
  • To the same pan add sliced red onion, bok choy, yellow or red pepper and snow peas and stir fry oven high heat for 3 minutes until vegetables got a bit of colour on them but still crunchy. 
  • Return chicken to the pan with the reserved marinade and bring to a boil, then add the cornstarch diluted in water and stir until thickened, continue simmering for 5 minutes, then add sesame oil, grilled scallions, stir to combine and take it off the heat. Serve sprinkled with sesame seeds with sticky white rice or noodles. 


Calories: 367kcal | Carbohydrates: 31g | Protein: 34g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 1549mg | Potassium: 1710mg | Fiber: 6g | Sugar: 15g | Vitamin A: 19215IU | Vitamin C: 263.6mg | Calcium: 505mg | Iron: 5.3mg