Chicken Teriyaki Stir-Fry with Shredded Cabbage and Carrots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick stir-fry featuring tender chicken glazed in a homemade teriyaki sauce, served over crisp shredded cabbage and carrots for a satisfying weeknight dinner. This japanese-inspired sushi ready in about 25 minutes pairs chicken thighs, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (9 ratings) Prep: 10 min Cook: 15 min Serves 3 Japanese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 4 tbsp soy sauce, 3 tbsp mirin, 2 tbsp sake, and 2 tbsp brown sugar until sugar dissolves to create the teriyaki sauce.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 2 cloves minced garlic and 1 tsp grated ginger, sautéing for 30 seconds until fragrant.
  3. Step 3: Add 400g sliced chicken thighs and stir-fry for 5-6 minutes until the chicken is cooked through and lightly browned.
  4. Step 4: Add 2 cups shredded green cabbage and 1 medium shredded carrot to the skillet, stir-frying for another 3-4 minutes until vegetables are tender-crisp.
  5. Step 5: Pour the prepared teriyaki sauce over the chicken and vegetables, stirring continuously for 2 minutes until the sauce thickens and evenly coats the stir-fry. Serve hot.

Frequently asked questions

How long does Chicken Teriyaki Stir-Fry with Shredded Cabbage and Carrots take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken Teriyaki Stir-Fry with Shredded Cabbage and Carrots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Chicken Teriyaki Stir-Fry with Shredded Cabbage and Carrots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken Teriyaki Stir-Fry with Shredded Cabbage and Carrots for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken Teriyaki Stir-Fry with Shredded Cabbage and Carrots?

Japanese sushi like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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