If you’re craving a vibrant, flavor-packed dinner that comes together quickly yet feels like a special treat, this Teriyaki Chicken Stir-Fry Recipe is exactly what you need. It’s a delightful mix of tender chicken, crisp vegetables, and a homemade teriyaki sauce that strikes the perfect balance of sweet, savory, and tangy. Whether you’re cooking for the family or impressing friends, this recipe transforms simple ingredients into an irresistible dish full of texture, color, and unforgettable flavor.
Ingredients You’ll Need
Every ingredient in this Teriyaki Chicken Stir-Fry Recipe plays a crucial role in building its delicious layers. From the juicy chicken breasts to the crunchy veggies and luscious sauce components, each element is simple, yet essential for achieving that iconic stir-fry magic.
- 2 boneless skinless chicken breasts: The star protein that soaks up the teriyaki glaze perfectly.
- 1/2 teaspoon garlic powder: Adds a subtle earthy note that enhances the chicken’s flavor.
- Pepper (to taste): Provides a gentle kick to balance the sweetness.
- 3 tablespoons cornstarch: Coats the chicken for a crispy bite and helps thicken the sauce.
- 3 tablespoons olive oil (divided): For sautéing and achieving that lovely golden sear on the chicken.
- 1/2 medium onion: Brings sweetness and texture to the vegetable mix.
- 2 cups broccoli florets: Adds vibrant green color and a fresh, crunchy element.
- 1/2 red bell pepper: Bursts with subtle sweetness and brightens up the dish visually.
- 1/2 cup chicken broth: Keeps the sauce rich and savory without overpowering.
- 3 tablespoons mirin: A sweet rice wine that gives the teriyaki sauce its signature depth (can substitute with a sweet cooking wine if needed).
- 2 tablespoons soy sauce: Provides that unmistakable umami kick.
- 1 teaspoon rice vinegar (or apple cider vinegar): Adds a gentle tang that balances the sauce’s sweetness.
- 1/4 cup packed brown sugar: Sweetens the sauce naturally with deep caramel notes.
- 1 tablespoon cornstarch: Helps thicken the sauce into a glossy coat.
- 1 teaspoon grated fresh ginger: Delivers a bright, zingy freshness.
- 2 cloves garlic (minced): Infuses the sauce with aromatic warmth.
How to Make Teriyaki Chicken Stir-Fry Recipe
Step 1: Prepare Your Ingredients
Before the cooking fun begins, make sure everything is prepped and chopped into bite-sized pieces. Cut the broccoli into small florets and slice the red bell pepper and onion to match. This ensures each component cooks evenly and your stir-fry finishes without a hitch.
Step 2: Whisk the Sauce
In a medium bowl, blend together chicken broth, mirin, soy sauce, rice vinegar, brown sugar, cornstarch, freshly grated ginger, and minced garlic. This handmade teriyaki sauce is where the magic starts, offering layers of flavor that will coat every morsel of your dish beautifully.
Step 3: Season and Coat the Chicken
Cut the chicken breasts into roughly one-inch pieces. Sprinkle with garlic powder and pepper, then stir in cornstarch until the chicken is fully coated. This step not only spices the chicken but also helps achieve that deliciously crispy texture once cooked.
Step 4: Heat Your Skillet and Oil
Place a deep skillet over medium-high heat and add two tablespoons of olive oil. Allow the pan to get nice and hot—this is essential for that golden, flavorful sear on your chicken pieces.
Step 5: Cook the Chicken in Batches
To get the best browning without overcrowding, cook the chicken in two batches. Lightly shake off extra cornstarch before placing pieces in the pan. Cook each side for around 4 minutes until golden and cooked through. Transfer the done batch to a plate, add a bit more oil if needed before starting the second batch.
Step 6: Sauté the Onions
If the pan looks dry after removing the chicken, add a splash of olive oil. Toss in the onions and cook for about a minute while stirring, letting their natural sweetness release without losing their crunch.
Step 7: Add the Broccoli and Bell Pepper
Next, toss in your broccoli florets and red bell pepper slices. Stir frequently and cook for about 3 minutes until the vegetables become tender-crisp. Cook longer if you prefer a softer texture, but I love that little crunch contrast against the tender chicken.
Step 8: Bring It All Together with Sauce
Return the cooked chicken to the pan. Give your sauce a quick whisk and pour it in, immediately stirring as it bubbles and thickens—this happens quickly, typically in under a minute. Make sure every bite is gloriously glazed before taking the pan off the heat and serving straight away.
How to Serve Teriyaki Chicken Stir-Fry Recipe
Garnishes
I love topping this dish with a sprinkle of toasted sesame seeds and freshly sliced green onions. These simple garnishes add an exciting crunch and a pop of color that makes the meal feel restaurant-worthy, right at your table.
Side Dishes
Serve your Teriyaki Chicken Stir-Fry Recipe alongside fluffy steamed white or brown rice to soak up every bit of that luscious sauce. Alternatively, try it with noodles or cauliflower rice for a low-carb twist—both pair beautifully and round out the meal with satisfying textures.
Creative Ways to Present
For a fun and casual vibe, present your teriyaki stir-fry in colorful bowls, layering the rice first and topping it with chicken and veggies. For special occasions, serve it on a platter garnished with fresh herbs and including chopsticks for an interactive dining experience that your guests will love.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (though it’s rare!), store them in an airtight container in the refrigerator. They will stay fresh and tasty for up to 3 days, making for an excellent next-day lunch or quick dinner.
Freezing
This Teriyaki Chicken Stir-Fry Recipe freezes well, too. Just transfer cooled portions into freezer-safe containers or bags. Frozen stir-fry will hold best for up to one month—just thaw it overnight in the fridge before reheating.
Reheating
When reheating, warm gently in a skillet over medium heat, stirring occasionally until heated through. This helps maintain the crisp texture of the chicken and vegetables much better than microwaving, keeping the dish as close to freshly made as possible.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and slightly more forgiving during cooking. Just cut them into similar sized pieces and adjust cooking time if needed to ensure they’re cooked through.
What if I don’t have mirin?
If mirin isn’t on hand, you can substitute with a mixture of dry white wine and a pinch of sugar or use a sweet cooking rice wine. This helps maintain the essential balance of sweetness and acidity in the sauce.
Can this recipe be made gluten-free?
Yes! Simply swap soy sauce for a gluten-free tamari or coconut aminos, and double-check that your other ingredients don’t contain gluten. The flavor remains just as delicious.
How do I keep the vegetables crisp?
To preserve that lovely tender-crisp texture, avoid overcooking your veggies. Keep an eye on the cooking times and stir often to ensure even cooking without sogginess.
Is this recipe suitable for meal prep?
Definitely. The Teriyaki Chicken Stir-Fry Recipe is perfect for preparing ahead and enjoying throughout the week. Just store your components separately if possible to maintain freshness, then combine and reheat when ready to eat.
Final Thoughts
This Teriyaki Chicken Stir-Fry Recipe has earned a permanent spot in my go-to dinner rotation because it’s quick, comforting, and endlessly crave-worthy. I really hope you give it a try—you’ll be amazed how these simple ingredients turn into a flavorful, balanced dish that feels so satisfying. Once you make it, I bet it becomes one of your favorites too!
Print
Teriyaki Chicken Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-inspired
Description
This Teriyaki Chicken Stir Fry is a vibrant and flavorful dish featuring tender chicken pieces coated in a homemade teriyaki sauce, stir-fried with crisp broccoli, sweet red bell peppers, and onions. Perfectly balanced with a savory-sweet glaze, this recipe comes together quickly on the stovetop, making it an ideal weeknight dinner that’s both satisfying and wholesome.
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- 1/2 teaspoon garlic powder
- Pepper, to taste
- 3 tablespoons cornstarch
- 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 (Japanese sweet rice wine)
- 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: Chop the vegetables into bite-sized pieces, ensuring broccoli florets are small for even cooking. This speeds up stir fry and ensures all ingredients cook uniformly.
- Make the Sauce: In a medium bowl, whisk together chicken broth, mirin, soy sauce, rice vinegar, brown sugar, cornstarch, grated ginger, and minced garlic until smooth. Set aside.
- Prepare the Chicken: Cut chicken breasts into 1-inch pieces. Season with garlic powder and pepper, then toss with cornstarch until well coated. This coating helps create a slight crispiness when cooked.
- Heat the Skillet: Place a deep skillet over medium-high heat and add 2 tablespoons of olive oil. Allow it to heat for a couple of minutes until shimmering.
- Cook the Chicken in Batches: Add half the chicken pieces (shake off excess cornstarch) to the skillet. Cook for 4 minutes, then turn using tongs and cook another 3–4 minutes until browned and cooked through. Remove to a plate. Repeat with remaining chicken, adding the last tablespoon of olive oil if needed.
- Sauté the Onions: If skillet is dry, add about a teaspoon of olive oil. Add sliced onions and cook for about 1 minute, stirring occasionally until slightly softened.
- Cook the Vegetables: Add broccoli and red bell peppers to the skillet. Stir often and cook for about 3 minutes until veggies are tender-crisp. Cook longer if a softer texture is desired.
- Combine and Finish: Return cooked chicken to the skillet with vegetables. Give the sauce a quick whisk and pour it over the mixture. Stir constantly as the sauce thickens and coats the chicken and veggies, cooking for less than a minute. Remove from heat immediately and serve hot.
Notes
- Mirin adds a subtle sweetness and depth to the teriyaki sauce. If unavailable, a mix of dry sherry and sugar can be substituted.
- Cooking chicken in batches ensures even browning and prevents overcrowding, which can cause steaming instead of searing.
- Adjust vegetable cooking time based on your preferred texture; for softer veggies, cook an additional 1–2 minutes.
- Serve this dish with steamed rice or noodles for a complete meal.
