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Close up of chicken teriyaki stir fry in a bowl.

Easy Chicken Teriyaki Stir Fry Recipe

This Chicken Teriyaki Stir Fry is a quick, satisfying weeknight dinner that’s actually worth cooking at home. It’s bold, saucy, veggie-packed, and made with a homemade teriyaki sauce so you can control the flavor and ingredients from start to finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 234
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 boneless skinless chicken breasts about 1.5 lbs, diced into 1 inch cubes
  • 1 tsp garlic powder
  • 1 tablespoon cornstarch
  • 1 tbsp oil
  • ½ white onion cut into thick pieces
  • 1 red bell pepper cut into thick pieces
  • 1 small head of broccoli broken into florets
  • 1 cup teriyaki sauce

Method
 

  1. Toss the chicken with garlic powder and cornstarch in a bowl until evenly coated. This helps the chicken brown nicely and gives the sauce something to cling to.
  2. Heat a large skillet or wok over medium-high heat and drizzle in a little oil. Once hot, add the chicken in a single layer. Cook for 5–7 minutes, flipping once, until golden and cooked through. Transfer to a plate.
  3. In the same pan, add the onion, bell pepper, and broccoli. Stir-fry for 4–5 minutes, or until the vegetables are crisp-tender. If the pan gets too dry, add a splash of water.
  4. Return the chicken to the pan and pour in the teriyaki sauce. Stir well to coat everything evenly.
  5. Simmer for 2–3 minutes, or until the sauce is hot and slightly thickened.
  6. Serve hot over rice, noodles, or as is!

Nutrition

Serving: 1servingCalories: 234kcalCarbohydrates: 27gProtein: 21gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 36mgSodium: 2876mgPotassium: 943mgFiber: 5gSugar: 15gVitamin A: 1896IUVitamin C: 175mgCalcium: 98mgIron: 3mg

Notes

  • Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
  • Freezer-friendly: Portion the chicken and veggies (without rice) into freezer-safe containers and freeze for up to 2 months. Thaw overnight before reheating.
  • Reheating: Warm in a skillet over medium heat or in the microwave. If the sauce has thickened too much, add a splash of water or broth.
  • Meal prep tip: Pack 1 cup of rice with 1 cup of stir fry in containers for ready-to-go lunches.
Top Tips:
  • Coat the chicken well! The first step of seasoning and coating the chicken with cornstarch is key for that takeout texture!
  • Let the pan get hot. Be patient! Starting with a hot pan prevents sticking and boosts flavor. You want the chicken to get nice and seared, and the vegetables to stay crisp without getting mushy.
  • Add sauce at the end. This keeps it glossy and prevents burning. You just want it to coat the chicken and vegetables!
  • Add water if needed. If your pan gets dry while cooking the veggies, a splash of water creates steam and helps them cook evenly.

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