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teriyaki chicken stir fry with broccoli, red pepper, and mushrooms in a wide horizontal shot, glossy brown sauce, served over white rice in a wide bowl, sprinkled with sesame seeds and green onion, on a warm wooden table, natural light, shallow depth of field, landscape orientation

Teriyaki Chicken and Vegetable Stir Fry

Classic sweet and savory teriyaki chicken with a rainbow of veggies is guaranteed to please adults and picky eaters alike.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast cubed
  • 1/3 cup soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp mirin
  • 1 tsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1 cup broccoli florets
  • 1 red bell pepper sliced
  • 1 cup sliced mushrooms

Method
 

  1. Combine the soy sauce, brown sugar, mirin, ginger, garlic, and cornstarch with 2 tablespoons water in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until browned and cooked through, about 6 minutes. Remove.
  3. Add the remaining oil, broccoli, bell pepper, and mushrooms and stir-fry 5 minutes until crisp-tender.
  4. Return the chicken to the pan and pour in the teriyaki sauce.
  5. Toss everything together and simmer 2 to 3 minutes until the sauce turns thick and shiny.
  6. Serve over rice and top with sesame seeds.

Notes

No mirin? A teaspoon of honey or a splash of rice vinegar works fine.