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
Scale
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.
