Teriyaki Chicken Stir-Fry with Broccoli

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent chicken thighs glazed with sweet teriyaki sauce, paired with crisp broccoli and bell peppers. This Japanese-inspired chicken recipe, ready in about 45 minutes, pairs 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 380 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.

Prep: 20 min Cook: 25 min Serves 4 Japanese cuisine 380 cal/serving

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Ingredients

1.5 lbs chicken thighs
2 cups broccoli florets
1 medium, sliced red bell pepper
1/2 cup teriyaki sauce
2 tbsp olive oil
3 garlic cloves
1 tbsp soy sauce
1 tbsp sesame seeds

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 2: Add 1.5 lbs chicken thighs, skin-side up, and cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.
Step 3: Add 2 cups broccoli florets and 1 medium red bell pepper to the skillet. Stir-fry for 3-4 minutes until tender-crisp.
Step 4: Return chicken to the skillet. Pour 1/2 cup teriyaki sauce and 1 tbsp soy sauce over the top. Stir to coat.
Step 5: Cook for 2-3 minutes until the sauce thickens and coats the chicken. Sprinkle with 1 tbsp sesame seeds and serve immediately.