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Teriyaki Chicken Stir-Fry with Broccoli and Bell Peppers

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Chicken Recipes, Dinner
Cuisine asian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Teriyaki Sauce:
  • ½ cup soy sauce
  • ¼ cup mirin (or substitute with honey or rice wine)
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch
  • ¼ cup water
  • For the Stir-Fry:
  • 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp vegetable oil (for stir-frying)
  • Sesame seeds (for garnish)
  • Green onions, sliced (for garnish)
  • Cooked white rice or brown rice, for serving

Instructions
 

  • Step 1: Prepare Teriyaki Sauce: In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, sesame oil, cornstarch, and water. Set aside.
  • Step 2: Cook Chicken: 2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. 3. Add chicken pieces and stir-fry until lightly browned and cooked through, about 5–6 minutes. Remove chicken and set aside.
  • Step 3: Stir-Fry Vegetables: 4. In the same skillet, add remaining 1 tablespoon of oil. 5. Add garlic and ginger, sauté 30 seconds until fragrant. 6. Add broccoli and bell peppers. Stir-fry for 4–5 minutes until vegetables are crisp-tender.
  • Step 4: Combine Chicken and Sauce: 7. Return chicken to the skillet. 8. Pour in the prepared teriyaki sauce and stir to coat chicken and vegetables evenly. 9. Cook for 2–3 minutes, allowing sauce to thicken and glaze the chicken and vegetables.
  • Step 5: Serve: 10. Serve stir-fry over cooked rice. 11. Garnish with sesame seeds and sliced green onions.