If you’ve been searching for that perfect weekday dinner that’s quick, flavorful, and downright irresistible, this Teriyaki Chicken Stir Fry Recipe is exactly what you need in your kitchen rotation. Imagine tender chicken pieces glazed in a luscious teriyaki sauce, tossed with crisp broccoli and vibrant bell peppers—all coming together in a sizzling skillet to create a harmonious blend of sweet, savory, and tangy flavors. This dish not only dazzles the taste buds but also delivers a colorful, nourishing meal that feels like a warm hug after a busy day.
Ingredients You’ll Need
This Teriyaki Chicken Stir Fry Recipe relies on a handful of simple ingredients that each play a crucial role in building layers of taste and texture. From juicy chicken breasts to fresh vegetables and the perfect medley of sauces, every component is essential to bring this dish to life beautifully.
- Boneless skinless chicken breasts: The star protein, providing a tender and juicy base for this stir fry.
- Garlic powder: Adds a subtle depth of garlicky savor without overpowering the dish.
- Pepper (to taste): Brings a gentle kick to balance the sweetness of the sauce.
- Cornstarch: Used twice—once for coating chicken to create a crispy exterior and again to thicken the sauce.
- Olive oil: Essential for sautéing the chicken and veggies, contributing a light fruity richness.
- Onion: Offers a mild sweetness and crunch that complements the other vegetables.
- Broccoli florets: Adds vibrant green color and a fresh, crisp bite to the stir fry.
- Red bell pepper: Brings sweetness and beautiful color contrast.
- Chicken broth: Enhances the savory flavor and helps create the sauce base.
- Mirin: A sweet Japanese rice wine that is key for authentic teriyaki flavor (apple juice can be a substitute in a pinch).
- Soy sauce: Offers salty umami richness to the sauce.
- Rice vinegar: Adds a mild acidity to brighten up the dish.
- Brown sugar: Gives a deep, caramel-like sweetness that balances soy sauce perfectly.
- Fresh ginger: Provides a zesty warmth and aromatic punch.
- Minced garlic cloves: For fresh, robust flavor that elevates the stir fry.
How to Make Teriyaki Chicken Stir Fry Recipe
Step 1: Prep Your Ingredients
Before you get cooking, prep is your best friend. Chop the broccoli into small, bite-size florets to ensure even cooking alongside the bell pepper and onion. This way, every bite has just the right amount of crispness and sweetness, making the veggie medley a standout part of the dish.
Step 2: Whisk Together the Teriyaki Sauce
In a medium bowl, combine chicken broth, mirin, soy sauce, rice vinegar, brown sugar, cornstarch, grated ginger, and minced garlic. Whisking these together creates the magic behind the glossy, flavorful sauce that perfectly coats the chicken and vegetables.
Step 3: Prepare the Chicken
Cut chicken breasts into approximately 1-inch pieces. Sprinkle them with garlic powder and pepper, then stir to mix. The cornstarch coats each piece, helping to seal in moisture and giving a tasty crisp as it cooks—this simple step makes a significant difference in texture.
Step 4: Heat the Pan and Cook the Chicken
Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat until shimmering. Cook the chicken in two batches for optimal browning. Shake off excess cornstarch before adding to the pan. Sear each side for about 4 minutes, ensuring the chicken develops a golden crust and cooks through. After each batch, transfer cooked chicken to a plate, adding the last tablespoon of oil before the second batch.
Step 5: Sauté the Vegetables
Add a splash of olive oil if needed and toss in the onions. Cook for about a minute, stirring gently. Then add broccoli and red bell pepper. Stir frequently as they cook for around 3 minutes, aiming for tender-crisp veggies that still pack a satisfying bite.
Step 6: Combine and Thicken the Stir Fry
Return the cooked chicken to the skillet and pour in the whisked sauce. Stir continuously as the sauce comes to a gentle bubble, thickening quickly to cling evenly over every piece of chicken and vegetable. Once glossy and luscious, remove the pan from heat and get ready to serve up this beautiful dish.
How to Serve Teriyaki Chicken Stir Fry Recipe
Garnishes
Sprinkle some toasted sesame seeds on top or scatter thinly sliced green onions for an appealing finish. These simple additions bring extra texture and a wonderful nutty or fresh flavor boost that complements the stir fry flawlessly.
Side Dishes
Serve this Teriyaki Chicken Stir Fry Recipe with steamed jasmine rice or fluffy brown rice to soak up every bit of that flavorful teriyaki sauce. For a low-carb option, cauliflower rice or spiralized zucchini noodles are delightful alternatives.
Creative Ways to Present
For a fun twist, try serving this stir fry in lettuce cups for a light, handheld meal. Or layer it over a bed of cooked soba noodles for a Japanese-inspired noodle bowl that adds even more texture and heartiness.
Make Ahead and Storage
Storing Leftovers
Let the stir fry cool completely and transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3 days, making it a perfect next-day lunch or easy dinner option.
Freezing
While the fresh texture of the veggies may soften after freezing, you can freeze the cooked chicken and sauce separately for up to 2 months. Reheat gently to preserve as much flavor and tenderness as possible.
Reheating
Reheat leftovers in a skillet over medium heat, stirring occasionally to warm evenly. Adding a splash of water or broth can help maintain moisture. Avoid microwaving if possible to keep the chicken from becoming rubbery.
FAQs
Can I use other vegetables in this Teriyaki Chicken Stir Fry Recipe?
Absolutely! Feel free to add snap peas, carrots, mushrooms, or baby corn—just adjust cooking times accordingly so everything reaches the perfect tenderness.
What can I substitute for mirin if I don’t have it?
If you don’t have mirin, try a mix of dry sherry or a sweet white wine with a pinch of sugar, or simply use apple juice or water with extra brown sugar. This keeps the sweet balance intact.
Is this recipe gluten-free?
To make it gluten-free, substitute regular soy sauce with a gluten-free tamari variety and ensure your chicken broth doesn’t contain gluten. Cornstarch and vegetables are naturally gluten-free.
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs will actually stay juicier and add a richer flavor to the dish. Just adjust cooking time to ensure they’re fully cooked and nicely browned.
How spicy is this Teriyaki Chicken Stir Fry Recipe?
This recipe is mild and savory with a hint of sweetness. You can add a pinch of crushed red pepper flakes or a dash of sriracha if you want to introduce some heat.
Final Thoughts
This Teriyaki Chicken Stir Fry Recipe quickly becomes a go-to for its unbeatable balance of fresh vegetables, perfectly cooked chicken, and that irresistible glossy teriyaki sauce. It’s a cozy, satisfying meal you’ll love making anytime you want something delicious without fussing over complicated steps. I hope you enjoy preparing and sharing this dish as much as I do!
Print
Teriyaki Chicken Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Description
This Teriyaki Chicken Stir Fry is a vibrant and flavorful dish featuring tender chicken pieces and crisp vegetables tossed in a sweet and savory homemade teriyaki sauce. Ready in under 40 minutes, it’s perfect for a quick weeknight dinner that doesn’t compromise on taste or nutrition.
Ingredients
Chicken
- 2 boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- Pepper, to taste
- 3 tablespoons cornstarch, divided
- 3 tablespoons olive oil, divided
Vegetables
- 1/2 medium onion, sliced
- 2 cups broccoli florets, cut small
- 1/2 red bell pepper, sliced
Sauce
- 1/2 cup chicken broth
- 3 tablespoons mirin
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar or apple cider vinegar
- 1/4 cup packed brown sugar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
Instructions
- Prep Ingredients: Cut all vegetables into bite-sized pieces, ensuring broccoli florets are small to cook evenly and quickly.
- Make Sauce: In a medium bowl, whisk together chicken broth, mirin, soy sauce, vinegar, brown sugar, grated ginger, minced garlic, and 1 tablespoon cornstarch until smooth.
- Prepare Chicken: Cut chicken into 1-inch pieces, season with garlic powder and pepper, then toss with 3 tablespoons cornstarch until evenly coated.
- Heat Oil: Place a deep skillet over medium-high heat and add 2 tablespoons olive oil, heating for a few minutes until hot.
- Cook Chicken in Batches: Cook half the chicken in the skillet for 4 minutes on one side, then flip and cook 3–4 minutes until browned and cooked through. Transfer to plate. Add remaining tablespoon of olive oil and cook the second half of chicken the same way.
- Sauté Onions: Add a teaspoon of olive oil if needed and sauté onions in the skillet for 1 minute, stirring occasionally.
- Cook Vegetables: Add broccoli florets and red bell pepper slices. Stir frequently and cook for 3 minutes until vegetables are tender-crisp. Cook longer if softer vegetables are preferred.
- Combine and Thicken: Return cooked chicken to the skillet, pour in the sauce (whisked again), and stir constantly until sauce bubbles and thickens, about less than a minute. Remove from heat and serve immediately.
Notes
- Mirin is a sweet Japanese rice wine; if unavailable, use a dry sherry with a pinch of sugar as a substitute.
- Shaking off excess cornstarch before frying prevents clumping and promotes better browning.
- For softer vegetables, extend cooking time by a few minutes or cover the pan briefly while cooking.
- This dish pairs well with steamed white rice or noodles.
