Teriyaki Chicken Stir Fry is one of those weeknight dinners that looks impressive but comes together faster than takeout. Tender golden chicken, crisp-tender vegetables, and a sweet sticky homemade sauce all in one pan. I started making this after my teenagers declared our local takeout spot “not the same anymore,” and honestly, I take that as the highest compliment.
I still remember the first time I nailed this in my Austin kitchen on a Tuesday night with exactly zero energy to spare. The first batch I ever made, I overcrowded the pan and ended up with sad steamed chicken instead of that golden sear I was after. Once I started cooking the chicken in two separate batches, everything clicked. What really won me over was the cornstarch coating trick. It gives the chicken that restaurant-quality crust without deep frying, and the homemade teriyaki sauce takes maybe two minutes to whisk together. This teriyaki chicken stir fry has earned a permanent spot in our weekly dinner lineup. If you love easy Asian-inspired dinners, you will also want to check out this Honey Garlic Chicken Stir Fry that uses a similar one-pan method.
Table of Contents
Ingredients for Teriyaki Chicken Stir Fry
I have made this teriyaki chicken stir fry enough times to know exactly which ingredients make the biggest difference. Fresh ginger and real mirin are the two I never skip. They are what separate a good stir fry from a great one. Here is everything you will need:
- 2 boneless skinless chicken breasts (cut into 1-inch pieces)
- 1/2 tsp garlic powder
- Pepper to taste
- 3 tbsp cornstarch, for coating the chicken. I always coat the chicken generously for the best golden crust
- 3 tbsp olive oil, divided
- 1/2 medium onion (cut into bite-size pieces)
- 2 cups broccoli florets. My preference is cutting them quite small so everything cooks evenly at the same rate
- 1/2 red bell pepper (cut into bite-size pieces)
- 1/2 cup chicken broth
- 3 tbsp mirin. I recommend Kikkoman brand, found in the Asian foods aisle near soy sauce. It is a sweet Japanese rice wine and not optional here
- 2 tbsp soy sauce (use tamari for a gluten-free version)
- 1 tsp rice vinegar or apple cider vinegar
- 1/4 cup packed brown sugar
- 1 tbsp cornstarch for the sauce
- 1 tsp fresh ginger, grated. Pro tip: freeze your ginger and grate it straight from frozen. It is so much easier and you will never go back
- 2 cloves garlic, minced
Step-by-Step Instructions
In my experience, the biggest mistake people make with stir fry is starting to cook before everything is prepped. This recipe moves fast once the pan heats up, so getting organized first is the move that saves dinner.
Step 1: Prep all your vegetables before anything else. Cut chicken into 1-inch pieces, chop the onion and bell pepper into bite-size pieces, and cut the broccoli florets quite small so everything finishes cooking at the same rate. If you are serving this over rice, start your rice now so both are ready at the same time.
Step 2: Add all sauce ingredients to a medium bowl and whisk together until the cornstarch is fully dissolved. Set aside. Do not skip whisking again right before you add it to the pan since cornstarch settles quickly.
Step 3: Season the chicken with garlic powder and pepper, then toss with 3 tablespoons of cornstarch until fully coated. Shake off any excess before adding to the pan or it can clump and burn in the oil.
Step 4: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Let the pan heat up for a full 2 minutes before adding chicken. Cook the chicken in two separate batches. Overcrowding causes steaming instead of searing and you will lose that golden crust. Cook 4 minutes, flip, and cook another 3 to 4 minutes until browned and cooked to an internal temperature of 165 degrees F. Transfer to a plate and repeat with the remaining chicken, adding the third tablespoon of oil.
Step 5: Add onions to the pan. If it looks dry, add a small splash of oil. Cook for 1 minute, stirring a few times. Add broccoli and red bell pepper and cook for 3 minutes, stirring often, until vegetables are tender-crisp. Cook a minute or two longer if you prefer softer vegetables.
Step 6: Return the chicken to the pan. Give the sauce one more quick whisk to redistribute the cornstarch and pour it in. Stir constantly for about 30 to 45 seconds until the sauce bubbles and thickens and everything is evenly coated. Remove from heat and serve immediately.
What to Serve with Teriyaki Chicken Stir Fry
The best sides for teriyaki chicken stir fry are ones that soak up that sticky sauce and balance the sweet savory flavors with something simple underneath.
Steamed White Rice: The classic pairing. Fluffy white rice soaks up every drop of that teriyaki sauce and keeps things comforting and family-friendly. Start it before you begin cooking the chicken and everything finishes at the same time.
Crispy Garlic Chicken Fried Rice: Want to take things up a notch? This Best Garlic Chicken Fried Rice turns your base into something even more satisfying and works beautifully alongside the teriyaki flavors.
Asian Chicken Fried Rice: Another crowd-pleasing option that pairs naturally here. This Asian Chicken Fried Rice is savory, garlicky, and soaks up the teriyaki glaze perfectly.
Stir Fry Noodles: For a noodle night variation, serve alongside or underneath this Shrimp Stir Fry with Noodles for a full Asian-inspired spread that feels like a proper takeout night at home.
Cauliflower Rice: My go-to when I want to keep the carbs lower without losing any satisfaction. It absorbs the sauce just as well as regular rice and keeps this meal under 400 calories per serving.
Brown Rice: A heartier, nuttier option that adds fiber and makes this a more balanced meal. Great for meal prep containers since it holds up well in the fridge for several days.
Storage and Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. For longer storage, freeze in a freezer-safe container for up to 2 months. I recommend portioning it out before freezing so you can grab individual servings without defrosting the whole batch.
To reheat, warm in a skillet over medium heat with a small splash of water or chicken broth to loosen the sauce back up. The microwave also works well. Heat in 60-second intervals and stir between each round. Pro tip: always store the stir fry and rice separately so nothing gets soggy in the container.
If you love the teriyaki flavor profile, you will want to try these High Protein Low Calorie Teriyaki Salmon Bowls next. Same sweet sticky sauce, completely different protein, and just as meal-prep friendly.
Conclusion
This teriyaki chicken stir fry proves that a genuinely great weeknight dinner does not have to be complicated. One pan, simple ingredients, and a homemade sauce that beats anything from a bottle. It is fast, it is high in protein, and it is the kind of meal your family will actually ask for again. If you are looking for more easy stir fry ideas, this Zucchini Mushroom Chicken Stir Fry is another one-pan favorite worth bookmarking. Give this teriyaki chicken stir fry a try this week and enjoy every bite.
Teriyaki Chicken Stir Fry
Equipment
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Deep skillet
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Medium mixing bowl
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Whisk
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Tongs
Ingredients
- 2 boneless skinless chicken breasts cut into 1-inch pieces
- 1/2 tsp garlic powder
- pepper to taste
- 3 tbsp cornstarch for coating the chicken
- 3 tbsp olive oil divided
- 1/2 medium onion cut into bite-size pieces
- 2 cups broccoli florets cut small for even cooking
- 1/2 red bell pepper cut into bite-size pieces
- 1/2 cup chicken broth
- 3 tbsp mirin Kikkoman brand recommended, found in the Asian foods aisle
- 2 tbsp soy sauce use tamari for gluten-free
- 1 tsp rice vinegar or apple cider vinegar
- 1/4 cup brown sugar packed
- 1 tbsp cornstarch for the sauce
- 1 tsp fresh ginger grated; freeze and grate directly from frozen for easiest prep
- 2 cloves garlic minced
Instructions
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Prep all your vegetables before anything else. Cut chicken into 1-inch pieces, chop onion and bell pepper into bite-size pieces, and cut broccoli quite small so everything finishes at the same rate. If serving over rice, start it now.
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Add all sauce ingredients to a medium bowl and whisk until the cornstarch is fully dissolved. Set aside.
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Season chicken with garlic powder and pepper, then toss with cornstarch until fully coated. Shake off any excess before adding to the pan or it can clump and burn.
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Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat for a full 2 minutes. Cook chicken in two separate batches to avoid steaming. Cook 4 minutes, flip, and cook another 3 to 4 minutes until browned and cooked to an internal temperature of 165 degrees F. Transfer to a plate and repeat with remaining chicken and the third tablespoon of oil.
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Add onions to the pan. Add a small splash of oil if the pan looks dry. Cook for 1 minute, stirring a few times.
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Add broccoli florets and red bell pepper. Cook for 3 minutes, stirring often, until vegetables are tender-crisp. Cook a minute or two longer if you prefer softer vegetables.
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Return chicken to the pan. Give the sauce a quick whisk to redistribute the cornstarch and pour it in. Stir constantly for 30 to 45 seconds until the sauce bubbles and thickens and everything is evenly coated. Remove from heat and serve immediately.
