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Teriyaki Chicken Stir Fry

Name: Teriyaki Chicken Stir Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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; 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

Published July 19, 2020 / Updated April 6, 2021 / 40 Comments

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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:

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