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    Home » Chicken & Poultry

    Teriyaki Chicken Stir Fry

    Published: Jul 19, 2020 / Updated: Mar 20, 2022 / 126 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    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!

    easy teriyaki chicken stir fry in a skillet

     

    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. 

    collage (photo of the mirin I use and seared chicken in a skillet)

    stir fry veggies on a white plate

    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! 

    teriyaki chicken stir fry with rice in two bowls

    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

    close-up of the best teriyaki chicken stir fry

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

    easy teriyaki chicken stir fry in a skillet

    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 46 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Course
    Cuisine Asian American
    Servings 4
    Calories 360 kcal
    Prevent 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
    « Easy Creamy Pork Marsala
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    1. Sharon says

      January 26, 2023 at 5:12 PM

      5 stars
      I have made this twice now: once with chicken and once with leftover pork loin. Both absolutely delicious! Easy recipe!

      Reply
      • Natasha says

        January 27, 2023 at 10:18 AM

        Wonderful! Thanks, Sharon! 😀

        Reply
    2. Jean says

      January 5, 2023 at 11:18 AM

      5 stars
      Excellent! Added some cashews, we’ll definitely make it again.

      Reply
      • Natasha says

        January 5, 2023 at 11:45 AM

        Glad to hear it, Jean! 🙂

        Reply
    3. Patty says

      December 1, 2022 at 7:49 PM

      I can't wait to make this. It looks delicious. I'm wondering if I can make a double batch and freeze half?

      Reply
      • Natasha says

        December 1, 2022 at 9:54 PM

        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! 🙂

        Reply
    4. Erica says

      November 21, 2022 at 7:19 PM

      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.

      Reply
      • Natasha says

        November 21, 2022 at 7:28 PM

        I'm so happy you liked it, Erica!! 😀 I appreciate the review!

        Reply
    5. Shana says

      October 29, 2022 at 4:40 PM

      5 stars
      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.

      Reply
      • Natasha says

        October 29, 2022 at 4:42 PM

        I'm so happy it was a hit, Shana!! Thank you!! 🙂

        Reply
    6. Rosie says

      October 5, 2022 at 7:24 PM

      5 stars
      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.

      Reply
      • Natasha says

        October 5, 2022 at 7:36 PM

        I'm so pleased you enjoyed it!! 😀 Thanks for your review!

        Reply
      • Sarah says

        December 13, 2022 at 11:15 AM

        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.

        Reply
    7. Carolyn says

      September 24, 2022 at 4:53 PM

      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!

      Reply
      • Miranda @ Salt & Lavender says

        September 24, 2022 at 5:10 PM

        You're welcome, Carolyn! Happy you and your husband enjoyed it! 🙂

        Reply
    8. Donna says

      August 30, 2022 at 2:48 AM

      Can substitute steak for the checker. And use all same cooking instructions?

      Reply
      • Natasha says

        August 30, 2022 at 10:38 AM

        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.

        Reply
    9. Erin says

      August 25, 2022 at 6:10 PM

      5 stars
      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!!

      Reply
      • Natasha says

        August 25, 2022 at 6:12 PM

        I'm so happy that it worked out!! 😀 Thanks for your nice review!

        Reply
      • E says

        August 25, 2022 at 6:12 PM

        Also, the more you make it, it doesn’t take as long to prepare!!

        Reply
    10. Julia says

      August 21, 2022 at 5:28 PM

      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)

      Reply
      • Miranda @ Salt & Lavender says

        August 21, 2022 at 5:56 PM

        So glad you liked it, Julia! Love those additions.

        Reply
    11. Joan says

      July 5, 2022 at 7:18 PM

      5 stars
      A lot of work and a lot of mess, but it was well worth it YUM served with Jasmine rice

      Reply
      • Miranda @ Salt & Lavender says

        July 5, 2022 at 7:59 PM

        Awesome to hear, Joan! Glad you enjoyed it.

        Reply
    12. Kayla says

      June 27, 2022 at 5:54 PM

      5 stars
      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.

      Reply
      • Natasha says

        June 28, 2022 at 5:22 PM

        I'm so glad you enjoyed it, Kayla!!

        Reply
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