Teriyaki Chicken Stir Fry

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! 

Recipe notes:

• 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:

• Honey Chicken (Asian Style)
• Easy Chicken Stir Fry
• Pineapple Chicken
• Honey Garlic Soy Sauce Chicken

Made this teriyaki chicken stir fry? Have questions? Leave me a comment below.

Teriyaki Chicken Stir Fry

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!

4.98 from 42 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Main Course

Cuisine Asian American

Servings 4

Calories 360 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

• ▢ 2 chicken breasts cut into 1" pieces
• ▢ 1/2 teaspoon garlic powder
• ▢ Pepper to taste
• ▢ 3 tablespoons cornstarch
• ▢ 3 tablespoons olive oil divided
• ▢ 1/2 medium onion chopped into fairly small pieces
• ▢ 2 cups broccoli florets cut into fairly small pieces
• ▢ 1/2 red bell pepper cut into fairly small pieces
• ▢ 1 cup uncooked rice

Sauce:

• ▢ 1/4 cup (packed) brown sugar
• ▢ 1 teaspoon fresh ginger grated
• ▢ 2 cloves garlic minced
• ▢ 3 tablespoons mirin see note
• ▢ 2 tablespoons soy sauce
• ▢ 1 teaspoon rice vinegar (or apple cider vinegar)
• ▢ 1/2 cup chicken broth
• ▢ 1 tablespoon cornstarch

Instructions

 

• For this recipe, it's important to prep your ingredients before you start cooking. If serving with rice, I recommend getting it going prior to starting the recipe. Cook rice according to package directions.
• Add the sauce ingredients to a medium bowl and whisk everything together.
• Cut your veggies and onion into pieces that are bite-size (make sure that the broccoli is cut quite small) so they cook at a similar rate.
• 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.

Notes

• 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.

Nutrition

Calories: 360kcalCarbohydrates: 33gProtein: 27gFat: 14gSaturated Fat: 2gCholesterol: 72mgSodium: 860mgPotassium: 674mgFiber: 2gSugar: 19gVitamin A: 783IUVitamin C: 64mgCalcium: 44mgIron: 1mg

Keyword chicken teriyaki stir fry, teriyaki chicken stir fry

Author Natasha Bull