Sticky Teriyaki Chicken Stir-Fry

There’s something about a good stir-fry that just makes weeknight dinners easier. You get your protein, your vegetables, and that sweet-savory sauce all in one pan. Plus, it cooks up fast enough that I’m not standing over the stove for an hour while everyone waits around the table.

I started making teriyaki chicken stir-fry when I needed something the whole family would actually eat without complaining. It’s got that familiar takeout flavor, but I can control what goes in it. The trick is getting the chicken nice and crispy on the outside while keeping it tender inside. A little cornstarch does wonders for that.

The best part? Once you’ve got your prep done, this whole thing comes together in about twenty minutes. Slice your vegetables while the rice cooks, and you’ve got dinner on the table before anyone has time to start snacking on chips.

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What Kind of Chicken Should I Use?

For this stir-fry, boneless, skinless chicken breasts are your best bet since they cook quickly and evenly in a hot pan. If you prefer dark meat, chicken thighs work great too and tend to stay a bit more juicy during the high-heat cooking process. You can use fresh or frozen chicken, just make sure frozen chicken is completely thawed and patted dry before you start cooking. When cutting your chicken, slice it against the grain into bite-sized pieces about the same size so everything cooks at the same rate.

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Options for Substitutions

This stir-fry is pretty forgiving when it comes to swapping ingredients:

• Chicken breasts: You can easily use chicken thighs instead – they’re actually more forgiving and stay juicier during cooking. Pork tenderloin or shrimp also work great if you want to switch up the protein.
• Mirin: Don’t have mirin? Mix 3 tablespoons of rice vinegar with 1 tablespoon of sugar as a substitute. You can also use dry sherry or even white wine with a pinch of sugar.
• Vegetables: The broccoli and bell pepper can be swapped with whatever you have on hand – snap peas, carrots, mushrooms, or zucchini all work well. Just keep the cooking times in mind since harder veggies like carrots need more time than softer ones.
• Brown sugar: White sugar or honey work just fine here. If using honey, start with 3 tablespoons and adjust to taste.
• Rice vinegar: Apple cider vinegar or white vinegar can step in if needed. Use a bit less since they’re slightly stronger than rice vinegar.
• Fresh garlic and ginger: In a pinch, you can use 1/2 teaspoon of garlic powder and 1/2 teaspoon of ground ginger, though fresh really does make a difference in stir-fries.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stir-fry is overcrowding the pan, which causes your chicken and vegetables to steam instead of getting that nice sear – cook the chicken in batches like the recipe suggests and use high heat to get a good color on everything.

Another common error is adding all the vegetables at once, but since broccoli takes longer to cook than bell peppers, toss the broccoli in first and give it a head start before adding the softer vegetables.

Don’t skip coating the chicken in cornstarch, as this step creates a light crust that helps the teriyaki sauce cling to the meat instead of pooling at the bottom of the pan.

Finally, make sure your sauce ingredients are mixed and ready to go before you start cooking – stir-fry moves fast, and you don’t want to burn your vegetables while you’re scrambling to measure out soy sauce.

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What to Serve With Teriyaki Chicken Stir-Fry?

The best way to serve teriyaki chicken stir-fry is over a bed of steamed white or brown rice, which soaks up all that sweet and savory sauce. If you want to switch things up, try serving it with fried rice, rice noodles, or even cauliflower rice for a lower-carb option. I also like to add a side of edamame or a quick cucumber salad with rice vinegar to balance out the richness of the dish. For extra crunch, you can sprinkle some sesame seeds or chopped green onions on top right before serving.

Storage Instructions

Store: Keep your leftover teriyaki chicken stir-fry in an airtight container in the fridge for up to 4 days. The flavors actually get even better as they sit together, so it makes a great meal prep option for busy weeknights.

Freeze: This stir-fry freezes pretty well for up to 2 months. Just know that the broccoli and peppers might be a bit softer when you thaw them, but the taste is still there. Let it cool completely before transferring to a freezer-safe container.

Reheat: Warm it up in a skillet over medium heat with a splash of water or chicken broth to keep it from drying out. You can also microwave it, but I find the stovetop method keeps the chicken more tender and the veggies from getting mushy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-950
• Protein: 60-70 g
• Fat: 28-34 g
• Carbohydrates: 80-90 g

Ingredients

For the chicken:

• 3 chicken breasts (sliced into 1-inch strips for even cooking)
• 3/4 tsp garlic powder
• freshly ground black pepper
• 4 tbsp cornstarch (tossing chicken in this creates a crispier golden crust)
• 4 tbsp olive oil (I prefer Bertolli for high-heat sautéing)

For the sauce:

• 3/4 cup chicken broth (I always use Swanson for the best savory base)
• 4 tbsp mirin
• 3 tbsp soy sauce
• 1.5 tsp rice vinegar
• 1/3 cup brown sugar
• 1.5 tbsp cornstarch
• 1.5 tsp fresh ginger, grated
• 3 garlic cloves (freshly minced for best aroma)
• 1 tsp sesame oil

For the vegetables:

• 1 small onion
• 3 cups broccoli (cut into small bite-sized florets)
• 1 red bell pepper
• 1/4 cup green onions, sliced

Step 1: Prepare Mise en Place and Season Chicken

• 3 chicken breasts, sliced into 1-inch strips
• 3/4 tsp garlic powder
• freshly ground black pepper
• 4 tbsp cornstarch

Slice the chicken breasts into 1-inch strips for even cooking.

In a shallow bowl, combine the garlic powder, black pepper, and 4 tablespoons cornstarch—this coating will create a golden, crispy crust on the chicken.

Toss the chicken strips in this mixture until evenly coated, shaking off any excess.

While the chicken rests, dice the onion into bite-sized pieces, cut the broccoli into small florets, and slice the red bell pepper into 1-inch pieces.

Having everything prepped and ready will keep the cooking process smooth and fast.

Step 2: Build the Teriyaki Sauce

• 3/4 cup chicken broth
• 4 tbsp mirin
• 3 tbsp soy sauce
• 1.5 tsp rice vinegar
• 1/3 cup brown sugar
• 1.5 tbsp cornstarch
• 1.5 tsp fresh ginger, grated
• 3 garlic cloves, freshly minced
• 1 tsp sesame oil

In a small bowl, whisk together the chicken broth, mirin, soy sauce, rice vinegar, and brown sugar until the sugar begins to dissolve.

Add the minced garlic, grated ginger, 1.5 tablespoons cornstarch, and sesame oil, stirring until the cornstarch is fully incorporated and there are no lumps.

This sauce will thicken beautifully once it hits the hot pan, so I like to taste it now and adjust the sweetness or saltiness to your preference before cooking begins—it’s easier than fixing it later.

Step 3: Sear the Chicken in Batches

• 4 tbsp olive oil
• seasoned chicken from Step 1

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers—this high heat is essential for achieving that crispy golden crust.

Working in batches to avoid overcrowding, add half the seasoned chicken strips and cook undisturbed for 4 minutes until golden brown on the first side.

Flip and cook for another 4 minutes until the second side is equally golden and the chicken is cooked through.

Transfer the cooked chicken to a clean plate and repeat with the remaining 2 tablespoons of oil and the second batch of chicken.

Step 4: Stir-Fry the Vegetables

• 1 small onion, diced
• 3 cups broccoli, cut into small florets
• 1 red bell pepper, sliced into 1-inch pieces

In the same skillet (no need to clean it—those browned bits add flavor), add the diced onion and cook for 1 minute, stirring occasionally until it becomes fragrant and slightly softened.

Add the broccoli florets and red bell pepper slices, tossing everything together, and cook for 3 minutes, stirring frequently, until the vegetables are tender-crisp and beginning to caramelize at the edges.

This quick cooking preserves the vegetables’ fresh texture and vibrant color.

Step 5: Combine Everything and Finish with Sauce

• cooked chicken from Step 3
• stir-fried vegetables from Step 4
• teriyaki sauce mixture from Step 2

Return the cooked chicken from Step 3 to the skillet, nestling it among the vegetables.

Pour in the teriyaki sauce mixture from Step 2, stirring gently to combine all components.

Increase the heat to medium-high and cook, stirring constantly, for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze that coats the chicken and vegetables.

The cornstarch in the sauce will continue to thicken as it cooks, so don’t walk away—constant stirring prevents lumps and ensures even cooking.

Step 6: Plate and Garnish

• 1/4 cup green onions, sliced

Remove the skillet from heat and transfer the teriyaki chicken stir-fry to serving plates or a serving bowl.

Scatter the sliced green onions over the top as a fresh garnish—they add a bright onion flavor and visual pop that complements the rich sauce.

Serve immediately while everything is hot and the sauce is still glossy.

Sticky Teriyaki Chicken Stir-Fry

Delicious Sticky Teriyaki Chicken Stir-Fry recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 4 servings

Calories 900 kcal

Ingredients

  

For the chicken::

• 3 chicken breasts (sliced into 1-inch strips for even cooking)
• 3/4 tsp garlic powder
• freshly ground black pepper
• 4 tbsp cornstarch (tossing chicken in this creates a crispier golden crust)
• 4 tbsp olive oil (I prefer Bertolli for high-heat sautéing)

For the sauce::

• 3/4 cup chicken broth (I always use Swanson for the best savory base)
• 4 tbsp mirin
• 3 tbsp soy sauce
• 1.5 tsp rice vinegar
• 1/3 cup brown sugar
• 1.5 tbsp cornstarch
• 1.5 tsp fresh ginger, grated
• 3 garlic cloves (freshly minced for best aroma)
• 1 tsp sesame oil

For the vegetables::

• 1 small onion
• 3 cups broccoli (cut into small bite-sized florets)
• 1 red bell pepper
• 1/4 cup green onions, sliced

Instructions

 

• Slice the chicken breasts into 1-inch strips for even cooking. In a shallow bowl, combine the garlic powder, black pepper, and 4 tablespoons cornstarch—this coating will create a golden, crispy crust on the chicken. Toss the chicken strips in this mixture until evenly coated, shaking off any excess. While the chicken rests, dice the onion into bite-sized pieces, cut the broccoli into small florets, and slice the red bell pepper into 1-inch pieces. Having everything prepped and ready will keep the cooking process smooth and fast.
• In a small bowl, whisk together the chicken broth, mirin, soy sauce, rice vinegar, and brown sugar until the sugar begins to dissolve. Add the minced garlic, grated ginger, 1.5 tablespoons cornstarch, and sesame oil, stirring until the cornstarch is fully incorporated and there are no lumps. This sauce will thicken beautifully once it hits the hot pan, so I like to taste it now and adjust the sweetness or saltiness to your preference before cooking begins—it's easier than fixing it later.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers—this high heat is essential for achieving that crispy golden crust. Working in batches to avoid overcrowding, add half the seasoned chicken strips and cook undisturbed for 4 minutes until golden brown on the first side. Flip and cook for another 4 minutes until the second side is equally golden and the chicken is cooked through. Transfer the cooked chicken to a clean plate and repeat with the remaining 2 tablespoons of oil and the second batch of chicken.
• In the same skillet (no need to clean it—those browned bits add flavor), add the diced onion and cook for 1 minute, stirring occasionally until it becomes fragrant and slightly softened. Add the broccoli florets and red bell pepper slices, tossing everything together, and cook for 3 minutes, stirring frequently, until the vegetables are tender-crisp and beginning to caramelize at the edges. This quick cooking preserves the vegetables' fresh texture and vibrant color.
• Return the cooked chicken from Step 3 to the skillet, nestling it among the vegetables. Pour in the teriyaki sauce mixture from Step 2, stirring gently to combine all components. Increase the heat to medium-high and cook, stirring constantly, for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze that coats the chicken and vegetables. The cornstarch in the sauce will continue to thicken as it cooks, so don't walk away—constant stirring prevents lumps and ensures even cooking.
• Remove the skillet from heat and transfer the teriyaki chicken stir-fry to serving plates or a serving bowl. Scatter the sliced green onions over the top as a fresh garnish—they add a bright onion flavor and visual pop that complements the rich sauce. Serve immediately while everything is hot and the sauce is still glossy.