1-First Step: Chop your vegetables and mix the sauce ahead of time. Cut the 1/2 medium onion, 2 cups broccoli florets, and 1/2 red bell pepper into bite-size pieces for even cooking. In a separate bowl, whisk together the sauce ingredients: 1/2 cup chicken broth, 3 tablespoons mirin, 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1/4 cup packed brown sugar, 1 tablespoon cornstarch, 1 teaspoon grated fresh ginger, and 2 minced garlic cloves. This prep takes about 15 minutes and helps the recipe move fast. For dietary tweaks, use tamari if you’re avoiding gluten.

2-Second Step: Prepare the chicken for cooking. Cut the 2 boneless skinless chicken breasts into 1-inch pieces and season them with 1/2 teaspoon garlic powder and pepper to taste. Coat the pieces with 3 tablespoons of cornstarch, which gives a nice crispy texture. If you want a lower-fat option, consider using chicken thighs instead, but adjust the cooking time slightly to avoid overcooking. This step is crucial for that perfect sear and juicy result.

3-Third Step: Heat your pan and cook the chicken. Warm 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the chicken in two batches to prevent overcrowding, about 4 minutes per side, until it’s browned and no longer pink inside. Transfer the cooked chicken to a plate and set it aside. Cooking in batches ensures even browning and keeps the chicken tender adapt this for pescatarian diets by swapping with shrimp, which might need just 2 minutes per side.

4-Fourth Step: Stir-fry the vegetables. If the pan looks dry, add a splash of the remaining olive oil. Toss in the 1/2 medium onion and cook for about 1 minute until it softens. Then, add the 2 cups broccoli florets and 1/2 red bell pepper, stirring for 3 minutes until they’re tender-crisp. This high-heat method keeps veggies vibrant and nutritious, and you can throw in extra greens like snap peas for more variety. For low-sodium preferences, use a reduced-sodium soy sauce here.

5-Fifth Step: Bring it all together with the sauce. Return the cooked chicken to the pan with the vegetables. Pour in the prepared sauce and toss everything to coat evenly. Cook for less than a minute until the sauce thickens and clings to the ingredients. This final mix creates that irresistible glaze, and if you’re making it spicier, add a pinch of red pepper flakes. Serve right away for the best flavors, perhaps over rice for a complete meal. With a total cooking time of 20 minutes, this teriyaki chicken stir fry is a go-to for busy schedules. For more ideas on stir-fries, check out our simple chicken stir fry guide on the site.