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.
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!
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
Sharon says
I have made this twice now: once with chicken and once with leftover pork loin. Both absolutely delicious! Easy recipe!
Natasha says
Wonderful! Thanks, Sharon! 😀
Jean says
Excellent! Added some cashews, we’ll definitely make it again.
Natasha says
Glad to hear it, Jean! 🙂
Patty says
I can't wait to make this. It looks delicious. I'm wondering if I can make a double batch and freeze half?
Natasha says
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! 🙂
Erica says
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.
Natasha says
I'm so happy you liked it, Erica!! 😀 I appreciate the review!
Shana says
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.
Natasha says
I'm so happy it was a hit, Shana!! Thank you!! 🙂
Rosie says
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.
Natasha says
I'm so pleased you enjoyed it!! 😀 Thanks for your review!
Sarah says
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.
Carolyn says
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! 🙂
Donna says
Can substitute steak for the checker. And use all same cooking instructions?
Natasha says
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.
Erin says
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!!
Natasha says
I'm so happy that it worked out!! 😀 Thanks for your nice review!
E says
Also, the more you make it, it doesn’t take as long to prepare!!
Julia says
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.
Joan says
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.
Kayla says
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.
Natasha says
I'm so glad you enjoyed it, Kayla!!