Teriyaki Chicken Stir Fry
This easy teriyaki chicken stir fry recipe has broccoli, bell peppers, onions, and tender chicken coated in a sweet and sticky sauce. It's a delicious weeknight meal!
- 4 Boneless skinless chicken breasts
- 1 tsp Garlic Powder
- Pepper to taste
- ½ tsp Salt
- 6 TBSP Cornstarch
- Olive Oil
- Medium Sweet Onion (cut into strips)
- 3 cups Broccoli Florets (cut into small pieces)
- 1½ cups Shredded Carrots
- 1 Red Bell Pepper
- 2 cups Snow Peas
- 1 cup Chicken Broth
- 6 TBSP Mirin
- 4 TBSP Soy Sauce
- 2 tsp Rice Vinegar
- 1/2 cup Dark Brown Sugar
- 2 TBSP Corn Starch
- 2 tsp Grated Fresh Ginger
- 4 Cloves Garlic (minced)
- 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.
- Add the sauce ingredients to a medium bowl and whisk everything together.
- 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.
- In a deep skillet (for best results use an iron skillet), over medium-high heat, add 2 tablespoons of the oil. Let the pan heat up for a few minutes.
- Add the chicken pieces (do not crowd the pan - I recommend doing 2 batches), shaking off the excess cornstarch prior to adding them to the pan. Cook for 4 minutes and then flip and cook another 3-4 minutes or so (I flip using tongs to make it easy). Chicken should be browned and cooked through (165F). For the second batch, I add another tablespoon of olive oil to the pan. Transfer each batch of the chicken to a plate once it's done.
- 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.
- Add in the broccoli, carrots, snow peas, and peppers, and cook for 3 minutes, stirring often. Veggies should be tender-crisp. Give it a little longer if you want them softer.
- 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.