Description
This Teriyaki Chicken Stir Fry is a quick and flavorful meal perfect for busy weeknights. Tender, lightly crisp chicken pieces are coated with a savory-sweet teriyaki sauce and tossed with vibrant broccoli, red bell peppers, and onions for a delicious and balanced dish. It comes together in just 35 minutes, making it an ideal choice for a satisfying home-cooked dinner.
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- ½ teaspoon garlic powder
- Black pepper, to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil, divided
Vegetables
- ½ medium onion, sliced
- 2 cups broccoli florets
- ½ red bell pepper, sliced
Sauce
- ½ cup chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar (or apple cider vinegar)
- ¼ cup packed brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
Instructions
- Prep ahead: Cut all vegetables into bite-size pieces, keeping broccoli florets fairly small to ensure even cooking. This will help the cooking process move quickly once started.
- Make the sauce: In a medium bowl, whisk together chicken broth, soy sauce, rice vinegar, brown sugar, cornstarch, grated ginger, and minced garlic until the mixture is smooth. Set aside.
- Prepare the chicken: Cut the chicken breasts into 1-inch pieces. Place them in a bowl and season with garlic powder and black pepper. Toss to coat evenly. Add cornstarch and stir until all the chicken pieces are evenly coated.
- Cook the chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Once hot, add half the chicken pieces, shaking off excess cornstarch before placing them in the pan. Cook for about 4 minutes, then flip and cook another 3–4 minutes until the chicken is browned and cooked through. Transfer chicken to a plate. Repeat the process with the remaining chicken and the last tablespoon of olive oil.
- Cook the vegetables: If the skillet is dry, add a small splash of olive oil. Add the sliced onion and cook for about 1 minute, stirring frequently. Then add the broccoli florets and red bell pepper slices, cooking for about 3 minutes while stirring often, until vegetables are tender-crisp.
- Finish the stir fry: Return the cooked chicken to the skillet. Whisk the sauce once more to recombine and pour it into the pan. Stir constantly as the sauce bubbles and thickens, about 30 to 60 seconds, ensuring everything is coated evenly.
- Serve: Remove from heat and serve immediately. Enjoy on its own or over steamed rice for a complete meal.
Notes
- Ensure the broccoli florets are cut into small, even pieces for quick, uniform cooking.
- Shake off excess cornstarch before adding chicken to the pan to prevent clumping and ensure a crispy coating.
- Adjust brown sugar amount to taste for a sweeter or less sweet sauce.
- This recipe can be served with steamed rice or noodles for a heartier meal.
- Use rice vinegar for a more authentic flavor, but apple cider vinegar works well as a substitute.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
