Teriyaki Chicken Stir Fry is my favorite! It is super easy and quick to make with tender chicken and tender-crisp veggies in a sweet sticky sauce. I serve this over noodles or rice for a delicious, no-fuss weeknight meal.


3 tbsp olive oil, divided

2 chicken breasts, cut into 1-inch pieces

3 tbsp cornstarch

½ medium onion, chopped into fairly small pieces

½ tsp garlic powder

½ red bell pepper, cut into fairly small pieces

2 c. broccoli florets, cut into fairly small pieces

1 c. uncooked rice

Pepper to taste


1 tsp fresh ginger, grated

¼ c. (packed) brown sugar

2 cloves garlic, minced

2 tbsp soy sauce

½ c. chicken broth

3 tbsp mirin

1 tbsp cornstarch

1 tsp rice vinegar (or apple cider vinegar)

How to make Teriyaki Chicken Stir Fry

Step 1: To a medium bowl, add the sauce ingredients and mix well.

Step 2: Into bite-sized pieces, slice the veggies and onion. Into 1-inch pieces, cut the chicken. To a bowl, add the chicken pieces and sprinkle with the garlic powder and pepper. Toss well. Next, add the cornstarch and mix well until everything is coated.

Step 3: Heat 2 tbsp oil in a deep skillet over medium-high heat. Once hot, add the chicken pieces (in batches) and cook for about 4 minutes. Flip the pieces of chicken and continue to cook the other side for an additional 3 to 4 minutes until brown and the internal temperature of the chicken reaches 165 degrees. Before cooking the second batch of chicken, drizzle another tbsp of olive oil into the pan. To a plate, transfer the cooked chicken.

Step 4: Add a little splash of olive oil if the pan is dry. Add the onions and cook for about a minute, stirring often. Next, add the broccoli and peppers. Continue to cook for another 3 minutes, stirring occasionally. At this point, the veggies should be tender-crisp.

Step 5: Return the chicken to the pan and whisk in the sauce. Allow the sauce to bubble until thickened, stirring.

Step 6: Remove the pan from the heat when done and serve the Teriyaki Chicken Stir Fry right away over noodles or rice. Enjoy!


If you cannot find mirin (a sweet Japanese rice wine), you can use the grocery store’s version.

Freeze the fresh ginger before grating. It makes it easier.