Description
A vibrant and flavorful Teriyaki Chicken Stir Fry featuring tender chicken pieces cooked to golden perfection with crisp-tender broccoli, red bell pepper, and onions all coated in a sweet and savory homemade teriyaki sauce. This quick and easy stir fry is perfect for a wholesome weeknight dinner and pairs wonderfully with steamed rice.
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 into small pieces
- 1/2 red bell pepper, sliced
Sauce
- 1/2 cup chicken broth
- 3 tablespoons mirin (sweet Japanese 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
- Prepare Ingredients: Cut the broccoli into small florets and slice the red bell pepper and onion into bite-sized pieces to ensure even cooking. Cut the chicken breasts into 1-inch pieces and set aside.
- Make the Sauce: In a medium bowl, whisk together chicken broth, mirin, soy sauce, rice vinegar, brown sugar, cornstarch, grated fresh ginger, and minced garlic until smooth and well combined.
- Season and Coat Chicken: Place the chicken pieces into a bowl, sprinkle with garlic powder and pepper, then toss to combine. Add the cornstarch and stir well to coat each piece evenly.
- Cook Chicken – Batch 1: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Once hot, add half of the chicken pieces, shaking off excess cornstarch before adding. Cook for 4 minutes without disturbing, then flip and cook for an additional 3-4 minutes until browned and cooked through. Remove to a plate.
- Cook Chicken – Batch 2: Add the remaining 1 tablespoon of olive oil to the skillet, then repeat the cooking process with the remaining chicken pieces, ensuring thorough browning and cooking. Transfer to the plate with the first batch.
- Sauté Vegetables: If the skillet appears dry, add about a teaspoon of olive oil. Add the sliced onions and cook for 1 minute, stirring occasionally. Then add broccoli florets and red bell pepper slices, cooking for about 3 minutes until vegetables are tender-crisp. Cook longer if you prefer softer vegetables.
- Combine and Thicken Sauce: Return the cooked chicken to the skillet with the vegetables. Whisk the sauce again briefly and pour it over the chicken and veggies. Stir constantly and cook for less than a minute until the sauce thickens and coats all ingredients thoroughly.
- Serve: Remove from heat and serve immediately. This stir fry pairs beautifully with steamed rice but can be enjoyed on its own or with your preferred side.
Notes
- Serve with steamed rice; typically 1 cup uncooked rice serves 4 people. Start cooking rice first so it’s ready with the stir fry.
- Mirin is a sweet Japanese rice wine; use the grocery store version found in the Asian foods aisle, such as Kikkoman brand.
- For easier grating, freeze fresh ginger before using a Microplane grater or zester.
- Nutrition values do not include rice serving.
- This recipe cooks quickly once started, so have all ingredients prepped before beginning.
