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 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
- 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.
- 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.