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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!
Course Main Course
Cuisine Asian American
Keyword chicken teriyaki stir fry, teriyaki chicken stir fry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 360kcal


  • 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.


Calories: 360kcal | Carbohydrates: 33g | Protein: 27g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 860mg | Potassium: 674mg | Fiber: 2g | Sugar: 19g | Vitamin A: 783IU | Vitamin C: 64mg | Calcium: 44mg | Iron: 1mg