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
Scale
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.
