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- 1 lb boneless, skinless chicken breast, thinly sliced into strips - 2 tablespoons olive oil - 1 cup fresh broccoli florets - 1 bell pepper, sliced into thin strips (red or yellow) - 1 cup snap peas, trimmed - 1 medium carrot, julienned - 3 green onions, finely chopped - 1/4 cup teriyaki sauce (store-bought or homemade) - 1 tablespoon sesame seeds (for garnish) - Cooked jasmine rice or quinoa (for serving) The chicken is the star of this dish. The teriyaki sauce adds a nice sweet and salty touch. Fresh veggies bring color and crunch. This mix makes the dish lively and fun. - Fresh ginger, minced - Garlic, minced or sliced - Red pepper flakes for heat - Extra teriyaki sauce for drizzling These add-ons can boost the flavor. Ginger gives warmth. Garlic adds depth. Red pepper flakes can spice things up for those who like it hot. - Large non-stick skillet or wok - Mixing bowl - Cutting board and knife - Spatula or wooden spoon Using the right tools helps make cooking easier. A non-stick skillet prevents sticking, making clean-up easier. A good knife helps you slice the chicken and veggies well. {{ingredient_image_2}} First, take 1 pound of boneless, skinless chicken breast. Slice it thinly into strips. Place the chicken in a mixing bowl and add 2 tablespoons of teriyaki sauce. Toss the chicken well to coat it with the sauce. Let it sit for a few minutes. This helps the chicken absorb the flavor. Next, heat a large non-stick skillet or wok over medium-high heat. Pour in 2 tablespoons of olive oil. Wait until the oil shimmers. Add the marinated chicken strips to the hot skillet. Stir-fry the chicken for about 5 to 6 minutes. Cook until the chicken is golden and cooked through. Once done, take the chicken out of the skillet and set it aside on a plate. In the same skillet, add your vegetables. Use 1 cup of fresh broccoli florets, 1 sliced bell pepper, 1 cup of snap peas, and 1 medium julienned carrot. Stir-fry these veggies for 3 to 4 minutes. Keep stirring until they are tender-crisp. The colors should stay bright and vibrant. Now, return the cooked chicken to the skillet with the veggies. Pour in the remaining teriyaki sauce. Stir well to coat everything evenly. Cook for another 2 minutes to let the flavors blend. This step makes every bite taste amazing. Remove the skillet from the heat. For a nice garnish, sprinkle 3 finely chopped green onions and 1 tablespoon of sesame seeds over the stir fry. To serve, place a bed of cooked jasmine rice or quinoa in deep bowls. Top it with your colorful stir fry. Enjoy your meal! To cook chicken just right, slice it thin. This helps it cook faster and evenly. Use a non-stick skillet or wok for best results. Keep the heat high. Stir often to avoid burning. Cook until the chicken is golden and no longer pink inside. This usually takes about 5-6 minutes. You can swap vegetables based on what you have. If you don't have broccoli, try using green beans or zucchini. Carrots can be replaced with bell peppers in any color. Snap peas can be switched for edamame or even mushrooms. Just keep the colors bright for a pretty dish. Making your own teriyaki sauce is easy and fun. You will need: - 1/4 cup soy sauce - 2 tablespoons honey or brown sugar - 1 tablespoon rice vinegar - 1 tablespoon cornstarch - 1/4 cup water Mix these in a pot. Heat on low until it thickens. This sauce adds a fresh taste to your stir fry. Plus, you can adjust the sweetness to your liking! Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 15-30 minutes, or even overnight if possible, to enhance the flavor absorption. High Heat Is Key: Stir fry on high heat to achieve that perfect sear on the chicken while keeping the vegetables crisp and vibrant. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever is in season to make the dish your own. Serve Immediately: For the best texture and flavor, serve the stir fry hot and fresh right after cooking. {{image_4}} You can easily swap chicken for tofu. Use firm or extra-firm tofu for the best texture. Cut it into cubes and press it to remove extra water. Marinate the tofu in teriyaki sauce for flavor. Cook it until golden and crispy in the skillet. Add your favorite veggies just like in the chicken version. This makes a delicious and healthy meal. For a tasty twist, add shrimp to your stir fry. Use peeled and deveined shrimp for easy cooking. Shrimp cooks fast, so add it right after the vegetables. Stir-fry until the shrimp turns pink and opaque. This boosts the protein and keeps the dish light and fresh. If you love heat, sriracha or red pepper flakes are great choices. You can mix sriracha into the teriyaki sauce for extra flavor. Start with a small amount, then adjust to your taste. Red pepper flakes can be sprinkled in while cooking. This adds a nice kick to your dish without overpowering it. To store your Teriyaki Chicken Stir Fry, let it cool down to room temperature. Then, place it in an airtight container. This keeps the flavors fresh and prevents spoilage. Make sure to eat it within three to four days for the best taste. When you're ready to enjoy leftovers, reheat them on the stove or in the microwave. For the stove, heat a skillet over medium heat. Add a splash of water or soy sauce to keep it moist. Stir gently until warmed through. In the microwave, use a microwave-safe bowl, cover it, and heat for one to two minutes. If you want to save some for later, freezing is a great option. First, let the stir fry cool completely. Then, pack it in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. Yes, you can make teriyaki chicken stir fry ahead of time. Cook the chicken and veggies, then store them in an airtight container in the fridge. You can keep it fresh for up to three days. When ready to eat, reheat it in a pan. Add a splash of teriyaki sauce to keep it moist. Teriyaki chicken stir fry pairs well with several sides. Here are a few options: - Cooked jasmine rice - Quinoa - Steamed rice noodles - A simple green salad - Fresh fruit for dessert These sides enhance the flavors of the stir fry and make for a balanced meal. Teriyaki chicken stir fry can be a healthy meal option. It offers lean protein from chicken, and you can load it with colorful veggies. The teriyaki sauce adds flavor without many calories. To make it even healthier, choose low-sugar teriyaki sauce. This way, you can enjoy the taste while keeping your meal nutritious. Yes, you can use frozen vegetables in your stir fry. This option saves time and is convenient. Just remember to thaw them first. Drain any excess water to avoid a watery stir fry. Frozen veggies cook faster, so adjust your cooking time. They can be just as tasty and colorful as fresh ones. In this post, we covered how to make a tasty teriyaki chicken stir fry. You learned about the key ingredients, cooking steps, and helpful tips. We also shared variations for different diets and storage info. Experiment with flavors and make it your own. I hope these ideas inspire you to cook delicious meals your way. Enjoy every bite!

Teriyaki Chicken Stir Fry

A delicious and colorful stir fry featuring marinated chicken and fresh vegetables, served over rice or quinoa.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breast, thinly sliced into strips
  • 2 tablespoons olive oil
  • 1 cup fresh broccoli florets
  • 1 bell pepper sliced into thin strips (choose red or yellow)
  • 1 cup snap peas, trimmed
  • 1 medium carrot, julienned
  • 3 pieces green onions, finely chopped
  • 1/4 cup teriyaki sauce
  • 1 tablespoon sesame seeds (for garnish)
  • as needed serving cooked jasmine rice or quinoa

Instructions
 

  • In a mixing bowl, toss the thinly sliced chicken breast with 2 tablespoons of teriyaki sauce. Let it sit for a few minutes to absorb the flavors while you prepare the vegetables.
  • Place a large non-stick skillet or wok over medium-high heat and add the olive oil. Allow the oil to heat until shimmering.
  • Add the marinated chicken strips to the hot skillet. Stir-fry for about 5-6 minutes, or until the chicken is cooked through and shows a light golden color. Remove the chicken from the skillet and set aside on a plate.
  • In the same skillet, add the broccoli florets, sliced bell pepper, snap peas, and julienned carrot. Stir-fry these vegetables for 3-4 minutes, stirring frequently, until they are tender-crisp but still vibrant in color.
  • Return the cooked chicken to the skillet with the sautéed vegetables. Pour in the remaining teriyaki sauce, stirring well to ensure everything is evenly coated. Continue cooking for an additional 2 minutes.
  • Remove the skillet from the heat. Sprinkle the chopped green onions and sesame seeds over the stir fry as a flavorful garnish. Serve this delicious mixture over a bed of cooked jasmine rice or quinoa.

Notes

For an appealing dish, serve the stir fry in deep bowls, layering the rice or quinoa at the base and gently topping it with the colorful stir-fry mixture. Garnish with extra slices of green onion and a sprinkle of sesame seeds to enhance the visual appeal.
Keyword chicken, quick meal, stir-fry, teriyaki