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–+ servings

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

Cook Time 20 minutes
Course Dinner
Cuisine Asian
Keyword Easy Teriyaki Chicken with Broccoli and Bell Peppers
Servings 5
Make this easy teriyaki chicken with broccoli and bell peppers in under 30 minutes! Sweet, savory, and perfect for any season.

Ingredients

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

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.

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.

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.

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.

Garnish and Serve

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