This teriyaki chicken stir fry recipe has broccoli, red peppers, onions, and tender chicken coated in a sweet and sticky sauce. A delicious weeknight meal!
You may also like my Easy Teriyaki Chicken Recipe - it's very similar to this but without the veggies.
What is mirin?
Mirin is a sweet Japanese rice wine (similar to sake but with more sugar) that helps give teriyaki sauce its signature flavor. Most grocery stores will carry a version of it (I use Kikkoman brand - it's described as "mirin style sweet cooking seasoning" and sometimes "Aji-mirin"), which is fine for this recipe. If you want something a little more authentic, you may want to check an Asian foods specialty shop. Mirin substitutions: If you don't have mirin, try a dry sherry or sweet marsala wine.
Keys to stir fry success:
- Prep everything beforehand. I am someone who usually cooks as I go along, but with stir fry you need everything to be ready to go!
- Don't over-crowd the pan. I cook the chicken in batches, and I don't add *too* many veggies because they won't sear as nicely and you'll end up with a watery stir fry, which is not as fun.
- You need to maintain a fairly high heat while stir frying. It's ok to reduce the heat a little bit if the pan starts to really smoke/things are burning, but don't turn it down too much. The second batch of chicken tends to cook a little faster because the pan is hotter, so make sure to pay close attention to it so you don't burn it.
- I like using tongs to quickly toss the ingredients while cooking. They're great for turning the chicken quickly. I also love my splatter guard for cooking the chicken - it reduces clean-up.
- The easiest way to store fresh ginger is to keep it in the freezer! That way you never run out, and it's also much easier to grate. I use my Microplane to grate it.
- Feel free to use a wok if you have one!
- You can definitely serve this dish over noodles instead of rice.
- This recipe doesn't make a ton of extra sauce, but it's sweet and rich, so I don't think that's necessary or else it would be a bit too cloying. It coats the chicken and veggies nicely.
Other chicken recipes you'll love:
Made this teriyaki chicken stir fry? Have questions? Leave me a comment below.
Teriyaki Chicken Stir Fry
- 2 boneless skinless chicken breasts
- 1/2 teaspoon garlic powder
- Pepper to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil divided
- 1/2 medium onion
- 2 cups broccoli florets
- 1/2 red bell pepper
- 1 cup uncooked rice for serving, optional
- 1/2 cup chicken broth
- 3 tablespoons mirin see note
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 1/4 cup (packed) brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
- 2 cloves garlic minced
- Prep the ingredients before you start cooking - once the recipe is started, it goes quickly. Cut the veggies into bite-size pieces (make sure that the broccoli is cut quite small) so they cook at a similar rate. Cook rice according to package directions if that's what you plan on serving with this recipe.
- Add the sauce ingredients to a medium bowl and whisk everything together.
- Cut the chicken into 1" pieces and add them to a bowl. Sprinkle the pieces with the garlic powder and some pepper. Stir to combine. Add the cornstarch and stir until the chicken is coated.
- In a deep skillet, over medium-high heat, add 2 tablespoons of the oil. Let the pan heat up for a few minutes.
- Add the chicken pieces (do not crowd the pan - I recommend doing 2 batches), shaking off the excess cornstarch prior to adding them to the pan. Cook for 4 minutes and then flip and cook another 3-4 minutes or so (I flip using tongs to make it easy). Chicken should be browned and cooked through (165F). For the second batch, I add another tablespoon of olive oil to the pan. Transfer each batch of the chicken to a plate once it's done.
- If the pan is dry, add a small splash of olive oil (a teaspoon or so), and then add the onions. Cook for 1 minute, stirring a few times.
- Add in the broccoli and peppers, and cook for 3 minutes, stirring often. Veggies should be tender-crisp. Give it a little longer if you want them softer.
- Add the chicken back to the pan and stir in the sauce (whisk it again quickly prior to pouring it in). Let it bubble until thickened (less than a minute), stirring constantly so everything is coated. Take the pan off the heat. Serve immediately over rice or noodles.
- The rice quantity is my suggestion for 4 people, but feel free to make more/less or whatever you usually make for 4 people.
- Please read the post for stir fry tips - especially if you're not very experienced with this type of recipe.
- Mirin is a sweet Japanese rice wine. For this recipe, it's fine to use the grocery store version (found in the Asian foods aisle near soy sauce etc.). I use Kikkoman brand.
- The fresh ginger is much easier to grate if it's frozen. I always keep some fresh ginger in the freezer and I use my Microplane grater/zester to easily grate it.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information. Nutrition info does NOT include rice for this recipe.
Colleen Collier says
My husband and I enjoyed this so much! Definitely will make this on a regular basis!
Thank you so much!! I'm thrilled to hear it!
Janet Normandin says
This stir fry recipe is fabulous! I followed it word for word except for the Mirren. I couldn’t find it in my grocery store. I added a couple more tablespoons of Soy sauce instead and it turned out fantastic! I love your explicit instructions also! Thanks for sharing a truly great recipe!
I'm so glad you enjoyed it and found the recipe easy to follow! Thank you for your review, Janet! 😀
Thank you so much for sharing this! I made it tonight and my husband said he could eat this 5x a week. It is delicious! I substituted white wine for the Miran (what I had on hand) and threw in some mushrooms. Definitely incorporating as one of our regulars.
Fabulous!! I'm thrilled it was a hit, Leanna. Appreciate your review! 😀
This is delicious. I'm making it for a large group tomorrow night and need to have it all prepped in the morning so I made a test run for my husband & me, prepping everything in the morning. I tossed the chicken with the cornstarch mixture right before sauteing. Because we love vegetables I added 1/2 each yellow & orange pepper along with the red pepper. I increased the sauce for the extra veggies. Besides being delicious it was gorgeous with all the bright colored peppers. Will definitely make this often
I'm thrilled it's a new favorite, Kathie!! 😀 Thanks so much for your review. Love the addition of those extra veggies too!
This recipe is excellent. I’ve made it twice now, second time with water chestnuts and cashews and carrots, and double the sauce. My husband and I loved this recipe.💖💖💖
I'm thrilled you enjoyed it, Lezlie! 😀
Angel Scott says
I added mushrooms!! I would add carrots and pineapples next time! Used yakisoba noodles instead of rice! Yum!
Husband gave a thumbs up and it’s HARD to please him. He said he would add more broccoli and cut up the chicken more.
So good and easy!!! Will def make again!
Glad it was enjoyed, Angel!
Linda V says
I made this stir fry tonight while visiting our son and his family. Our daughter-in-law has celiac. We have 3, 8 and 11 year old granddaughters, all pretty finicky eaters. Our son just loves great food. This was a huge hit for all. My husband’s comment was, “this is the best stir fry that you’ve ever made! Doesn’t eat better than that…I so appreciate Natasha’s recipes. Thank you and keep them coming ❤️
That's wonderful to hear, Linda!! 😀 Thank you for your kind review!
I've made this a few times now. I just made it with 4 boneless chicken thighs and I doubled most of the ingredients (definitely the sauce) and added mushrooms. My family loved it! I used brown rice as well. Delicious! It's a meal you can prep a lot ahead and then throw it together 15 min before you actually want to eat. Yummy!
I'm so happy it was a hit!!
One of the best recipes I’ve made off Pinterest!
Love the recipe, taste very good!!!
Thank you so much, NaZiah!
Super quick and easy. Most of the work is the prep but you could buy pre chopped veggies. Kind of on the sweet side, next time I would add some chili flakes
I am glad you enjoyed it, Connie!
Best stir fry recipe ever! Deeelish! Husband loved it as well. I used sherry and it brought it to the next level. Definitely in the rotation! Thank you.
You're very welcome, Tina!!
Amanda C says
This is the first time in my life that I have ever commented on a recipe. I was looking for a quick lunch idea and happened to have all but the miren on hand. This was such a crowd pleaser! My whole family loved it and we are a picky crew.
I followed the recipe to the letter..except I followed the advice of 2 commenters. I added cashews and I used dry cooking wine and added a bit of sugar.
That's awesome! I'm so glad that it worked out. Appreciate the review - they really help small businesses like mine out. 🙂
I have made this twice now: once with chicken and once with leftover pork loin. Both absolutely delicious! Easy recipe!
Wonderful! Thanks, Sharon! 😀
Excellent! Added some cashews, we’ll definitely make it again.
Glad to hear it, Jean! 🙂
I can't wait to make this. It looks delicious. I'm wondering if I can make a double batch and freeze half?
Hi! So, I suppose you could freeze it, but you'll definitely notice that the veggies are much softer/less crisp once you thaw and reheat it. If you're ok with that or have frozen similar recipes in the past, then you should be ok. I hope you enjoy the recipe, Patty! 🙂
First ever comment/review on a recipe online ever! This was so yummy that my kids devoured it.... and their picky people! 5 stars cause this rocks!
PS... none of my local stores had Mirin so I substituted dry cooking wine and added some sugar. Turned out wonderfully.
I'm so happy you liked it, Erica!! 😀 I appreciate the review!
Made this tonight. Used rice for myself and husband used noodles. This is super yummy and a must try! Teriyaki sauce is wayyyyyy better than store bought and super easy to throw together. Going to make this weekly till we need a break.
I'm so happy it was a hit, Shana!! Thank you!! 🙂
Made this recipe for tonight for Wednesday family night and it was a big hit. Lots of prepping but so much worth it. It is definitely a keeper.
I'm so pleased you enjoyed it!! 😀 Thanks for your review!
This really is a great recipe. The sauce is delicious, and I had all the ingredients on hand luckily. My son is super picky and he absolutely loves this stir fry. I double the sauce, and I use frozen stir fry veggies and it’s great every time.
This was amazing! I used a package of Birds Eye frozen stir fry veggies and I used my Insta Pot for the rice to make sticky rice. While the veggies were cooking the rice was on a slow release stage. This is a hit with my husband. Thanks for the recipe!
Miranda @ Salt & Lavender says
You're welcome, Carolyn! Happy you and your husband enjoyed it! 🙂
Can substitute steak for the checker. And use all same cooking instructions?
For the chicken? You could try. You may have to adjust to ensure you don't overcook the steak, but instructions should stay mostly the same, yes.
This is so, so good! Tonight I was just at a loss of what to make. I had thawed out two chicken breasts, and even though we had this last week or maybe the week before, I made it again and it was just delicious…again. All of your recipes are so tasty, and you are my go-to when I am stumped!!
I'm so happy that it worked out!! 😀 Thanks for your nice review!
Also, the more you make it, it doesn’t take as long to prepare!!
It almost takes 2 to prep and quickly complete. If you follow the tips, i.e., prepping everything, one person can handle it. It is so worth it. Delicious! ( I add thinly sliced carrots and pea pods - so healthy)
Miranda @ Salt & Lavender says
So glad you liked it, Julia! Love those additions.
A lot of work and a lot of mess, but it was well worth it YUM served with Jasmine rice
Miranda @ Salt & Lavender says
Awesome to hear, Joan! Glad you enjoyed it.
I’ve made this twice in the past month. So good! The first time, I thought it would be bland with white rice so I made fried rice. So unnecessary! I just double the recipe for the sauce so I have plenty to top the white rice and it’s perfect.
I'm so glad you enjoyed it, Kayla!!