Chicken Teriyaki Stir-Fry with Broccoli and Bell Pepper

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Juicy chicken pieces stir-fried with crisp broccoli and red bell pepper, coated in a glossy homemade teriyaki sauce for a quick and satisfying meal. This Japanese-inspired sushi recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, broccoli florets, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into bite-sized pieces boneless skinless chicken thighs
• 2 cups broccoli florets
• 1, sliced into strips red bell pepper
• 1/4 cup soy sauce
• 2 tbsp mirin
• 2 tbsp sake
• 2 tbsp brown sugar
• 2 cloves, minced garlic
• 1 tbsp, grated ginger
• 2 tbsp vegetable oil
• 1 tsp (optional, for thickening) cornstarch
• 2 tbsp (optional, for thickening) water

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, mix 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp sake, and 2 tbsp brown sugar until sugar dissolves to make the teriyaki sauce.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 1 lb chicken thigh pieces and cook for 5-6 minutes, stirring occasionally, until golden and cooked through.
3. Step 3: Add 2 minced garlic cloves and 1 tbsp grated ginger to the chicken and sauté for 1 minute until fragrant.
4. Step 4: Toss in 2 cups broccoli florets and 1 sliced red bell pepper, stir-frying for 3-4 minutes until vegetables are tender-crisp.
5. Step 5: Pour the prepared teriyaki sauce over the chicken and vegetables, stirring to coat everything evenly.
6. Step 6: If a thicker sauce is desired, mix 1 tsp cornstarch with 2 tbsp water in a small bowl, then add this slurry to the skillet and cook for another 1-2 minutes until the sauce thickens and coats the ingredients.
7. Step 7: Remove from heat and serve immediately with steamed rice or noodles.