Teriyaki Chicken Stir Fry

4.95 from 134 votes

This easy teriyaki chicken stir fry recipe has broccoli, bell peppers, onions, and tender chicken coated in a sweet and sticky sauce. It's a delicious weeknight meal!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Asian American

Keyword: chicken teriyaki stir fry, teriyaki chicken stir fry

Servings:

Author: Natasha Bull

Ingredients

2 boneless skinless chicken breasts
1/2 teaspoon garlic powder
Pepper to taste
3 tablespoons cornstarch
3 tablespoons olive oil divided
1/2 medium onion
2 cups broccoli florets
1/2 red bell pepper

Sauce:

1/2 cup chicken broth
3 tablespoons mirin see note
2 tablespoons soy sauce
1 teaspoon rice vinegar (or apple cider vinegar)
1/4 cup (packed) brown sugar
1 tablespoon cornstarch
1 teaspoon grated fresh ginger
2 cloves garlic minced

Instructions

Prep the ingredients before you start cooking - once the recipe is started, it goes quickly. Cut the veggies into bite-size pieces (make sure that the broccoli is cut quite small) so they cook at a similar rate.
Add the sauce ingredients to a medium bowl and whisk everything together.
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.
You will cook the chicken in two batches to get the best browning. Add half the chicken to the skillet, shaking off the excess cornstarch prior to adding it to the pan. Cook for 4 minutes and then flip and cook for another 3–4 minutes or so. I flip using tongs to make it easy. The chicken should be browned and cooked through. Transfer to a plate. Repeat for the second batch, adding the third tablespoon of olive oil to the skillet.
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 and serve immediately.

Notes

I love to serve this recipe with rice, but that's totally optional! I typically measure out 1 cup of uncooked rice to serve 4, but feel free to make as much rice as you normally do. Start the rice before the chicken so that it's ready at the same time.
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.
Nutrition info does NOT include rice for this recipe.
This recipe is also in the Salt & Lavender: Everyday Essentials cookbook.

Nutrition