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Teriyaki Chicken Stir Fry
5 from 226 votes

Teriyaki Chicken Stir Fry

Teriyaki Chicken Stir Fry features bite-sized chicken pieces coated in cornstarch and cooked until browned. The dish includes broccoli, red bell pepper, and onions, all stir-fried quickly. The sauce combines mirin, soy sauce, brown sugar, and fresh ginger for a balanced sweet, savory, and tangy flavor. This stir fry cooks fast and offers a satisfying texture contrast between tender chicken and crisp vegetables.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Calories: 360 kcal
Course: Main Course
Cuisine: Asian-American Fusion

Ingredients

  • 2 chicken breast boneless skinless
  • 1/2 teaspoon garlic powder
  • black 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 brown sugar packed
  • 1 tablespoon cornstarch
  • 1 teaspoon ginger grated fresh
  • 2 cloves garlic minced

Instructions

    Cup of Yum
  1. 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.
  2. Add the sauce ingredients to a medium bowl and whisk everything together.
  3. 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.
  4. In a deep skillet, over medium-high heat, add 2 tablespoons of the oil. Let the pan heat up for a few minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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

  • Serve the Teriyaki Chicken Stir Fry over cooked rice for a complete meal; prepare the rice early so it finishes with the stir fry.
  • Mirin is a sweet Japanese rice wine that provides unique flavor; grocery store brands such as Kikkoman work well.
  • Freeze fresh ginger to make grating easier; a Microplane grater allows quick incorporation of fresh ginger into the sauce.
  • Cook the chicken in two batches for better browning and avoid crowding the pan.

Nutrition Information

Calories 360kcal (18%) Carbohydrates 33g (11%) Protein 27g (54%) Fat 14g (22%) Saturated Fat 2g (10%) Cholesterol 72mg (24%) Sodium 860mg (36%) Potassium 674mg (14%) Fiber 2g (8%) Sugar 19g (38%) Vitamin A 783IU (16%) Vitamin C 64mg (71%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 360

% Daily Value*

Calories 360kcal 18%
Carbohydrates 33g 11%
Protein 27g 54%
Fat 14g 22%
Saturated Fat 2g 10%
Cholesterol 72mg 24%
Sodium 860mg 36%
Potassium 674mg 14%
Fiber 2g 8%
Sugar 19g 38%
Vitamin A 783IU 16%
Vitamin C 64mg 71%
Calcium 44mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.