Easy Teriyaki Chicken with Broccoli and Bell Peppers (a.k.a Crack Chicken)

Growing up, my grandmother always believed in the magic of a well-balanced, colorful plate. While her roots were deeply Italian, she admired Asian cuisine for its harmony of flavors and vibrant presentation. This Easy Teriyaki Chicken with Broccoli and Bell Peppers, lovingly dubbed “Crack Chicken” in our household for how addictively tasty it is, brings that spirit alive. It’s quick to make, loaded with nutrition, and irresistibly flavorful—a perfect blend of savory, sweet, and umami notes. And yes, it’s a dish that’ll have your family coming back for seconds (and thirds)!

Why You’ll Love This Recipe

• One-pan wonder – Easy clean-up and minimal fuss.
• Packed with veggies – Broccoli and bell peppers add crunch and color.
• Versatile – Serve it over rice, noodles, or even wrapped in lettuce.
• Quick to cook – Ready in under 30 minutes.

Ingredients needed

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• Salt and pepper, to taste
• 2 tablespoons vegetable oil

For the Teriyaki Sauce:

• ½ cup low-sodium soy sauce
• ¼ cup honey or brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch + 2 tablespoons water (slurry)

Vegetables:

• 2 cups broccoli florets
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 tablespoon vegetable oil (for stir-frying)

Garnish (optional):

• Sesame seeds
• Sliced green onions

Instructions

1. Make the Teriyaki Sauce

In a small saucepan over medium heat, combine soy sauce, honey (or brown sugar), rice vinegar, sesame oil, garlic, and ginger. Stir until well combined and bring to a gentle simmer.

Add the cornstarch slurry to the saucepan and stir continuously until the sauce thickens (about 2–3 minutes). Remove from heat and set aside.

2. Prepare the Chicken

Season chicken pieces with salt and pepper. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add chicken in batches, cooking until browned and fully cooked (about 6–8 minutes). Transfer to a plate.

3. Stir-Fry the Vegetables

In the same skillet, add 1 tablespoon of oil. Toss in the broccoli florets and cook for about 3 minutes. Add sliced bell peppers and continue to stir-fry for another 2–3 minutes until veggies are tender-crisp.

4. Combine Everything

Return the cooked chicken to the skillet with the vegetables. Pour the teriyaki sauce over and stir everything together until evenly coated and heated through.

5. Garnish and Serve

Top with sesame seeds and sliced green onions. Serve hot over steamed jasmine rice, brown rice, or noodles.

Tips and Variations

• Spicy kick? Add a teaspoon of sriracha or chili flakes to the sauce.
• Low-carb version: Swap rice with cauliflower rice or serve in lettuce cups.
• Meal prep friendly: Stores well in the fridge for up to 4 days; great for weekly lunches.

Pairing Ideas

• Beverage: Pair with a light jasmine tea or chilled sake.
• Side: Steamed dumplings or a fresh Asian cucumber salad.

Why It’s Called “Crack Chicken”

No, there’s nothing illicit in the ingredients—just pure addictive flavor! The blend of sweet, salty, and umami creates that can’t-put-your-fork-down quality. It’s the kind of dish that disappears fast from the table and gets weekly repeat requests.

Share the Love

Tried this recipe? I’d love to hear how it turned out! Tag me on Instagram with your colorful plates or share your twist in the comments below.

More recipes

• How to Cook Rice Perfectly Every Time
• Health Benefits of Broccoli
• Tips for Stir-Frying Like a Pro
• Understanding Umami Flavors