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This low carb chicken stir fry is ready in just 30 minutes!

Teriyaki Chicken Stir Fry

This chicken stir fry recipe is loaded with tender chicken, fresh crisp vegetables, and a healthy stir fry sauce that is low in carbs and perfect for the whole family. 

Close up picture of cooked chicken stir fry in cast iron skillet.

I don’t know about you, but we love Asian food in our house.

Ordering in can be such a life-saver on busy weeknights, and Asian food in my area tends to be pretty budget friendly.

Of course, if you’re following a low carb diet, Asian food from a take out joint is likely to break the bank in terms of your carb count.

I’ve more or less given up on eating at Asian restaurants while watching my carbs. Everything is SO full of sugar. I mean, it’s delicious, but is it worth it?

Not for me!

Near shot of season stir fry in an iron skillet.

I’ve taken to creating low carb Asian food at home.

Full disclosure – I’m a white girl living in the middle of a cornfield in central Illinois. This Asian food is inspired by the restaurants I’ve been to, and I don’t claim my ethnic recipes are authentic. They’re totally delicious, though. 😉

Anyway, this chicken stir fry recipe is loaded with fresh vegetables instead of noodles. I bet you won’t even miss the noodles when you taste all the flavors going on in this quick dish!

I went for a Teriyaki chicken stir fry vibe here.  Packed with flavor, but low on carbs. This is definitely a kid friendly recipe, especially since they can easily pick around the veggies they find offensive. 😉

Zoomed in shot of cooked chicken stir fry in a skillet.

Why we love this chicken stir fry recipe:

The healthy stir fry sauce is super simple to make, just like the rest of the recipe.

You’ll chop up some chicken breasts and cook them in a bit of oil.

While the chicken cooks, dice up your favorite vegetables. We’re using bell peppers (any color works, though green have the fewest carbs), broccoli, and cauliflower. Onions make a great addition as well.

It only takes 30 minutes from start to finish to get this stir fry recipe on the table.

Wooden spoon scooping stir fry.

Special Tools and Ingredients Needed For This Teriyaki Chicken Stir Fry Recipe: 

Sugar Free Honey Substitute: I like using Nature’s Hollow Sugar Free Honey Substitute for cooking. It’s a bit sticky and works like honey to thicken up and sweeten our healthy stir fry sauce. It’s made with xylitol (which is perfectly safe for humans, though toxic for pups) and has great reviews on Amazon. You can order here through my affiliate link.

Wok: A wok definitely isn’t necessary to make this recipe – you can fry it all up in a large skillet. But, we LOVE our wok and use it anytime we make Asian food. It really makes stir-frying easier and is just a great thing to have on hand if you make Asian food often. This is the wok we use, and again that’s an affiliate link. 🙂

teriyaki chicken stir fry in cast iron skillet

More recipes you might like:

If you like this low carb chicken stir fry, you might also like this cauliflower fried rice and this low carb bang bang shrimp! As for me, I’ll be eating all the low carb Chinese food I can find! 🙂

Cooked stir fry ready to serve.

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Teriyaki Chicken Stir Fry

This low carb chicken stir fry is ready in just 30 minutes and will cure those Chinese take-out cravings!
Per serving: 271 calories, 10g fat, 24g protein, 9g carbs, 4g fiber = 5 net carbs

Yield 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons vegetable oil, divided
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 2 cups chopped bell peppers
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • 1/4 cup honey substitute
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon chili paste


  1. Heat a large skillet or wok over medium high heat. Add one tablespoon of vegetable oil to the skillet to heat.
  2. Dice the chicken and add to the skillet. Cook, stirring often, about 6 minutes or until cooked through. Remove to a plate and set aside.
  3. Add another tablespoon of oil to the skillet. Stir in the peppers, broccoli, and cauliflower and let cook for 5 minutes or until tender-crisp, stirring often.
  4. Stir together soy sauce, vinegar, honey, garlic, ginger, and chili paste in a small bowl. Add to pan and stir to coat. Cook 3 minutes, stirring often.
  5. Return chicken to the pan and cook for 2 minutes while stirring.
  6. Serve immediately.


You may swap sriracha for the chili paste, if that's what you have on hand.

Please note: The honey substitute I use contains xylitol, which is perfectly safe for humans but toxic to dogs. Be careful if you have dogs in the house.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 271Total Fat: 10gSodium: 964mgCarbohydrates: 9gNet Carbohydrates: 5gFiber: 4gProtein: 24g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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44 thoughts on “Teriyaki Chicken Stir Fry”

  1. sheila wright

    from and OLD GAL low carber for over 10 years, I say… YOUR RECIPES ARE TOP NOTCH.. keep on keepin on girl…. I love your recipes.. thank you for all you do..
    have a super week

    1. Karly Campbell

      I’m not sure what you mean about common sense, Abs. Sriracha is a pretty common hot sauce, found in the Asian section of the grocery store, if you’re saying that you don’t know what it is. Also called Rooster sauce. 🙂

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