Teriyaki Chicken Stir-Fry with Vegetables

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A savory and sweet stir-fry with tender chicken, bell peppers, broccoli, and a glossy teriyaki sauce. Serve over rice for a complete meal. This Japanese-inspired chicken recipe, ready in about 30 minutes, pairs chicken breast, bell pepper, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 400g thinly sliced chicken breast
• 1 large, sliced bell pepper
• 1 head, cut into florets broccoli
• 1/2 cup teriyaki sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 3 cloves minced garlic
• 1 tbsp grated ginger
• 2 tbsp vegetable oil
• 1 tbsp sesame seeds

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 large skillet or wok, heat 2 tbsp vegetable oil over medium-high heat. Add 400g sliced chicken breast and cook for 5-7 minutes until browned and nearly cooked through, stirring occasionally.
2. Step 2: Add 1 sliced bell pepper, 1 head broccoli florets, 3 minced garlic cloves, and 1 tbsp grated ginger. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
3. Step 3: Pour in 1/2 cup teriyaki sauce, 2 tbsp soy sauce, and 1 tbsp honey. Simmer for 3-4 minutes until the sauce thickens and coats the chicken and vegetables. Sprinkle with 1 tbsp sesame seeds before serving.