Easy Teriyaki Chicken Stir-Fry Recipe with Broccoli and Peppers – Best Weeknight Dinner

Introduction

Let me tell you, the aroma of sizzling chicken mingling with sweet teriyaki sauce, crisp broccoli, and colorful peppers is the kind of thing that stops you in your tracks. You know that moment—when the steam hits your face as you lift the lid, and suddenly your kitchen feels like the coziest spot in the world. The first time I whipped up this easy teriyaki chicken stir-fry with broccoli and peppers, I honestly didn’t expect it to be such a hit. I was just trying to clear out my fridge on a busy Thursday night, but as soon as that glossy sauce coated each piece, I paused, took a deep breath, and grinned. I knew I’d stumbled onto something truly special.

This stir-fry recipe is one that brings a whole lot of nostalgia for me. Years ago, my grandma used to make a simple chicken and veggie skillet—nothing fancy, just good food, a little soy sauce, and whatever veggies we had lying around. When I was knee-high to a grasshopper, I’d stand on a stool, watching her toss everything together. These days, I’ve given that old recipe a bit of a makeover with homemade teriyaki sauce and bright crunch from peppers and broccoli. Let’s face it, I wish I’d discovered this exact combo years ago—it’s dangerously easy but tastes like you spent hours.

My family can’t stop sneaking forkfuls straight from the pan (and I can’t blame them). Even the picky eaters are on board, which is saying something. Whether you’re looking to brighten up your Pinterest dinner board, make a sweet treat for your kids, or just need a meal that won’t leave you exhausted, this teriyaki chicken stir-fry with broccoli and peppers fits the bill. I’ve tested it more times than I’ll admit—in the name of research, of course—and it’s become our go-to for busy nights, family gatherings, and even last-minute meal prepping. It’s the kind of dish that feels like a warm hug, and honestly, you’re going to want to bookmark this one.

Why You’ll Love This Easy Teriyaki Chicken Stir-Fry

Having cooked countless stir-fries (and botched a few along the way), I can say with confidence—this easy teriyaki chicken stir-fry with broccoli and peppers is the kind of recipe you’ll wish you had years ago. It’s been chef-tested in my own kitchen, family-approved by hungry kids, and even nutritionist-reviewed for a healthier twist. Here’s why it stands out:

• Quick & Easy: Comes together in under 30 minutes—perfect for those nights when you just want dinner on the table, fast!
• Simple Ingredients: No fancy grocery trips required. Odds are, your fridge and pantry already have everything you need.
• Perfect for Weeknight Dinners: Great for meal prepping, rushing home after work, or feeding a crowd at a potluck.
• Crowd-Pleaser: Gets rave reviews from both adults and kids. It’s picky-eater tested and approved in our house.
• Unbelievably Delicious: The chicken is juicy, the sauce is glossy and sweet, and the veggies stay perfectly crisp-tender—comfort food at its best.

What makes this stir-fry different? For starters, the homemade teriyaki sauce has just the right balance of sweet and savory (no bottled shortcuts here). The chicken gets a quick sear for maximum flavor, and the veggies are added at the perfect moment so they keep their crunch. Honestly, it’s the attention to timing and technique that takes this recipe from good to “wow, can I have seconds?”

This isn’t just another stir-fry—it’s my best version. I blend a touch of honey into the sauce for natural sweetness, use low-sodium soy sauce to keep things lighter, and always add a sprinkle of sesame seeds for that finishing touch. It’s comfort food, but faster, healthier, and way more fun. Whether you’re out to impress guests or just want a cozy dinner that doesn’t require much fuss, this teriyaki chicken stir-fry is the answer. Trust me—one bite and you’ll know exactly what I mean.

What Ingredients You Will Need

This easy teriyaki chicken stir-fry with broccoli and peppers uses wholesome, everyday ingredients to deliver bold flavor and satisfying texture—no fuss, no frills. Most of these are pantry staples or fresh produce you can grab at any grocery store. Plus, you can swap out a few things depending on what you have.

For the Chicken & Veggies

• Boneless, skinless chicken breasts (about 1 lb / 450g), cut into thin strips (you can use thighs for a juicier bite)
• Broccoli florets (2 cups / about 200g) – fresh gives the best crunch, but frozen works in a pinch
• Red bell pepper (1 large), sliced thin (adds color and sweetness)
• Yellow bell pepper (1 large), sliced thin (for extra color and flavor)
• Garlic cloves (2, minced) – fresh is best, but jarred works if you’re in a hurry
• Vegetable oil (2 tbsp / 30ml) – or use avocado oil for a heart-healthier option

For the Teriyaki Sauce

• Low-sodium soy sauce (¼ cup / 60ml) – keeps the saltiness just right
• Honey (2 tbsp / 30ml) – for a natural touch of sweetness (maple syrup works too!)
• Rice vinegar (1 tbsp / 15ml) – adds a gentle tang
• Cornstarch (2 tsp / 6g), mixed with 2 tbsp water – helps thicken the sauce
• Sesame oil (1 tsp / 5ml) – just a drizzle for that classic nutty aroma
• Ginger (½ tsp / 2g, freshly grated) – optional, but adds a lovely warmth

For Garnish & Serving

• Sesame seeds (1 tbsp / 8g) – toasted if you can, for flavor and crunch
• Green onions (2, sliced) – optional, but they add color and zing
• Cooked rice – white, brown, or cauliflower rice for low-carb

Ingredient Notes: If you’re gluten-free, swap soy sauce for tamari. For a vegetarian twist, use firm tofu instead of chicken. I always reach for small, firm broccoli heads—they stay crisp longer. My favorite soy sauce brand is Kikkoman for its balanced flavor, but any low-sodium version works. In summer, toss in fresh snap peas or zucchini if you have them. And if you’re out of honey, brown sugar works in a pinch!

Equipment Needed

Here’s what you’ll need to make this easy teriyaki chicken stir-fry with broccoli and peppers—nothing too fancy, I promise:

• Large skillet or wok: A wok gives you the best heat distribution, but a big nonstick skillet does the trick.
• Sharp chef’s knife: For slicing chicken and veggies thin—makes prep a breeze.
• Cutting board: Separate boards for meat and veggies if you want to play it extra safe.
• Small mixing bowl: For whisking up the teriyaki sauce (a measuring cup works too).
• Measuring spoons: Especially for getting the sauce balance just right.
• Wooden spoon or spatula: For tossing everything together without scratching your pan.

If you don’t have a wok, don’t sweat it—I’ve used heavy-bottomed skillets for years and they work just fine. For a budget-friendly option, I snagged my favorite skillet at a discount store (it’s still kicking after five years). Just keep your nonstick pans clean and avoid metal utensils—they’ll last way longer. If your knife isn’t super sharp, give it a quick hone before starting—makes prep way less frustrating!

Preparation Method

Ready to make the best easy teriyaki chicken stir-fry with broccoli and peppers? Here’s exactly how I do it—with all my favorite tips along the way.

1. Prep the ingredients: Slice the chicken breasts into thin strips (about ½ inch / 1.2cm thick). Chop broccoli into small florets, and slice both bell peppers into thin strips. Mince garlic. This takes about 8 minutes—having everything ready before you start cooking makes stir-frying way less stressful.
2. Make the teriyaki sauce: In a small bowl, whisk together ¼ cup (60ml) low-sodium soy sauce, 2 tbsp (30ml) honey, 1 tbsp (15ml) rice vinegar, ½ tsp (2g) ginger, and 1 tsp (5ml) sesame oil. In a separate bowl, mix 2 tsp (6g) cornstarch with 2 tbsp water until smooth. Set both aside. (If you want a spicier kick, add a pinch of chili flakes now.)
3. Cook the chicken: Heat 1 tbsp (15ml) oil in your skillet or wok over medium-high heat. Add the chicken strips in an even layer, letting them sear without stirring for about 2-3 minutes—this gives them that golden color and locks in juices. Flip and cook another 2 minutes until just cooked through. Remove chicken to a plate (it’s okay if they’re not fully browned; they’ll finish in the sauce).
4. Sauté the veggies: In the same pan, add another 1 tbsp (15ml) oil. Toss in broccoli florets and sauté for 2 minutes, then add peppers and garlic. Stir-fry for 3-4 minutes until veggies are bright and just starting to soften. (They should still be crisp-tender; overcooking leads to mushy veggies—learned that the hard way!)
5. Combine chicken and veggies: Return the chicken to the pan with the veggies. Pour in the teriyaki sauce and stir to coat everything evenly. Cook for 1 minute.
6. Thicken the sauce: Stir the cornstarch-water mixture into the pan. Continue cooking, stirring constantly, for 1-2 minutes until the sauce turns glossy and thick enough to coat the back of a spoon. If it seems too thick, splash in a tablespoon of water. If too thin, let it bubble for another minute.
7. Finish and serve: Remove pan from heat. Sprinkle with sesame seeds and sliced green onions. Serve hot over cooked rice, spooning extra sauce over each portion.

Prep Notes: If you notice the chicken sticking, lower the heat a tad. If your sauce isn’t thickening, double-check your cornstarch mix—it needs to be dissolved before adding. Veggies should stay vibrant—don’t walk away from the pan! I always taste a piece before serving, just in case it needs a touch more soy sauce or honey.

Cooking Tips & Techniques

Here are some tried-and-true stir-fry secrets to help your easy teriyaki chicken stir-fry with broccoli and peppers come out perfect every time:

• High heat, quick cooking: Stir-frying is all about cooking fast over high heat. Don’t crowd the pan—otherwise things get soggy, not crisp. I learned this after one too many mushy stir-fries!
• Prep everything first: Have all your ingredients chopped and ready to go. Once the pan is hot, things move fast.
• Chicken thickness matters: Keep chicken strips thin and uniform so they cook evenly. Thicker pieces stay raw in the center—not fun.
• Veggie timing: Add broccoli first, then peppers. Broccoli needs a tiny bit longer for the perfect tender-crisp bite.
• Homemade sauce wins: Bottled sauces can be overly salty or sweet. Mixing your own lets you control flavor and avoid any weird additives.
• Troubleshooting: If your sauce looks pale or watery, simmer a little longer. If it’s too dark, add a splash of water to lighten it up.
• Leftover magic: Stir-fry is super forgiving. If you’re short on chicken, toss in some extra veggies or even cubes of tofu.

Honestly, the biggest lesson I learned? Don’t walk away from the stove! Stir-frying happens in a flash, and veggies can go from perfect to overcooked in seconds. And if you’re multitasking, set a timer—it’s easy to lose track when you’re juggling rice and sauce at the same time. For consistent results, keep the pan hot, stir often, and taste as you go.

Variations & Adaptations

This easy teriyaki chicken stir-fry with broccoli and peppers is crazy versatile. You can switch things up based on dietary needs, the season, or just what sounds good tonight:

• Vegetarian/Vegan: Swap chicken for firm tofu or tempeh. Just press and cube the tofu, toss in a little cornstarch, and pan-fry until crisp before adding veggies and sauce.
• Low-Carb/Gluten-Free: Use tamari instead of soy sauce, and serve over cauliflower rice. You can also swap honey for a sugar-free alternative if needed.
• Spicy Teriyaki: Add a teaspoon of sriracha or a sprinkle of chili flakes to the sauce for a kick. My teens love it this way!
• Seasonal Veggies: In spring, try snap peas or asparagus. In fall, add sliced carrots or mushrooms. The base sauce pairs with almost anything.
• Different Cooking Methods: This recipe works great in a cast-iron skillet or even on a flat-top griddle for big batches. For extra smokiness, grill the chicken separately then toss with veggies and sauce.
• Allergen swaps: If sesame is a problem, skip the seeds and use olive oil instead of sesame oil.

Personal favorite? I sometimes toss in pineapple chunks for a sweet-tart twist (my kids call it “Hawaiian stir-fry”). Don’t be afraid to get creative—the teriyaki base is super forgiving!

Serving & Storage Suggestions

Scoop this easy teriyaki chicken stir-fry with broccoli and peppers piping hot over steamed rice—it’s the absolute best way. A sprinkle of sesame seeds and green onions looks gorgeous (Pinterest-worthy, honestly) and adds flavor. Serve with a side of miso soup or a crisp cucumber salad if you want to round things out.

For beverages, green tea or a light lager pairs perfectly—balances the sweet, savory notes. If you’re packing up leftovers, let the stir-fry cool, then store in an airtight container in the fridge for up to 3 days. It reheats best in a skillet over medium heat with a splash of water to loosen the sauce. You can freeze portions for up to 2 months, but veggies may soften slightly after thawing.

Flavor tip: Stir-fry is even better the next day. The sauce soaks into the chicken and veggies, giving everything a deeper flavor. If you like a crunch, sprinkle extra sesame seeds just before serving leftovers!

Nutritional Information & Benefits

Each generous serving of easy teriyaki chicken stir-fry with broccoli and peppers offers around 350 calories (without rice), 30g protein, 12g fat, and 25g carbs. Broccoli brings in fiber, vitamin C, and antioxidants, while bell peppers add vitamin A and potassium. The homemade teriyaki sauce is lighter than most bottled versions—less sugar, less sodium.

For gluten-free folks, swap soy sauce for tamari. This dish is naturally low in saturated fat, can be made low-carb with cauliflower rice, and is packed with lean protein. Allergens to watch: soy, sesame, and honey. For me, eating meals like this helps me feel full and satisfied, without a heavy feeling afterward. It’s one of those recipes that actually makes you feel good—inside and out.

Conclusion

If you’re hunting for a quick, healthy, and absolutely delicious dinner, this easy teriyaki chicken stir-fry with broccoli and peppers is worth every bite. It’s fast, flexible, and totally foolproof—even for stir-fry newbies. I love it because it brings my family together (and gets dinner on the table before anyone’s too “hangry” to be polite).

Don’t be afraid to swap in your favorite veggies, spice things up, or make it vegetarian. The teriyaki base is friendly to all kinds of tweaks. Honestly, this recipe is part of my regular rotation—and it feels good knowing I can whip up something so tasty without breaking a sweat.

Go ahead, try it out, and let me know how you make it your own! Drop a comment with your favorite variations, share with a friend who needs a dinner win, or pin it to your Pinterest board for easy weeknight inspiration. Here’s to happy, healthy, and totally delicious home cooking!

FAQs

Can I use frozen broccoli for this stir-fry?

Absolutely! Just thaw and pat dry before adding to the pan. Fresh gives more crunch, but frozen works when you’re in a hurry.

How do I make this gluten-free?

Simply swap regular soy sauce for tamari or coconut aminos. Double-check your cornstarch too—most brands are gluten-free.

Can I meal-prep this teriyaki chicken stir-fry?

Yes! Cook and cool, then portion into containers with rice. Reheat gently in the microwave or on the stove with a splash of water.

What’s the best way to keep veggies crisp?

Use high heat and don’t overcrowd the pan. Add broccoli first, peppers second, and stir-fry quickly to keep that tender-crunch.

Can I make this vegetarian?

You bet! Swap chicken for firm tofu, tempeh, or even chickpeas. The homemade teriyaki sauce tastes great with all plant-based proteins.

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