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!
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Asian American
Servings 4


  • 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)
  • 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.