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- 1 lb boneless, skinless chicken breast, sliced into thin strips - 2 tablespoons olive oil - 1 cup broccoli florets - 1 bell pepper (red or yellow), sliced - 1 cup snap peas - 1 carrot, julienned - 3 green onions, 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. It cooks quickly and stays tender when sliced. Broccoli adds crunch and color. Bell peppers bring sweetness and a pop of color. Snap peas add a nice snap. Carrots give a bright look and extra texture. You can dress it all up with teriyaki sauce, which gives a sweet and savory flavor. You can add extra ingredients to make this dish even better. Try adding sliced mushrooms, zucchini, or baby corn for more taste. Nuts like cashews or almonds can add crunch. You might also consider a dash of garlic or ginger for a nice zing. These choices let you put your spin on this simple recipe. Teriyaki chicken stir fry is great with rice or quinoa. Jasmine rice is a classic choice. It soaks up the sauce nicely. Quinoa is a healthy option and adds protein. You could serve the stir fry over either, making a filling and tasty meal. {{ingredient_image_1}} First, you need to prepare the chicken and veggies. Take 1 pound of boneless, skinless chicken breast and slice it into thin strips. This helps it cook quickly. Put the chicken in a large bowl. Add 2 tablespoons of teriyaki sauce to the chicken. Mix it well and set it aside. While the chicken marinates, wash and chop your vegetables. You will need 1 cup of broccoli florets, 1 bell pepper (red or yellow), 1 cup of snap peas, and 1 carrot cut into thin strips. You also want 3 green onions chopped for later. Next, heat 2 tablespoons of olive oil in a large non-stick skillet or wok over medium-high heat. Make sure the oil is hot before adding the chicken. Carefully place the marinated chicken strips into the skillet. Stir-fry the chicken for about 5 to 6 minutes. You want the chicken to be cooked through and lightly golden. Once done, remove the chicken from the skillet and set it aside. This step ensures your chicken remains tender. Now, it’s time to stir-fry the vegetables. In the same skillet, add the chopped broccoli, bell pepper, snap peas, and carrot. Stir-fry these veggies for about 3 to 4 minutes. You want them to be tender but still crisp. After that, return the cooked chicken to the skillet. Pour the remaining teriyaki sauce over everything. Stir well to coat all the ingredients evenly. Cook for another 2 minutes to heat everything through. Finally, remove from heat and sprinkle chopped green onions and sesame seeds on top for a nice touch. Serve the stir fry over cooked jasmine rice or quinoa for a complete meal. Enjoy your quick and tasty teriyaki chicken stir fry! To get tender chicken, start with fresh chicken breast. If you can, use organic chicken for better taste. Slice the chicken into thin strips; this helps it cook faster and stay juicy. Marinate the chicken in teriyaki sauce for about 10 minutes. This adds flavor and helps keep it moist while cooking. To keep your vegetables crisp, don’t overcrowd the pan. Use a large skillet or wok. Heat the oil until it's hot before adding the veggies. Stir-fry them quickly over medium-high heat. This way, they cook fast but stay bright and crunchy. Add harder veggies, like carrots, first. Then, add softer ones, like bell peppers, to avoid overcooking. Making your own teriyaki sauce is simple and rewarding. Combine 1/4 cup soy sauce, 2 tablespoons honey, and 1 tablespoon rice vinegar in a bowl. Add garlic and ginger for extra flavor. Whisk the ingredients together until smooth. This sauce will add a fresh taste to your stir fry and can be stored in the fridge for later use. Pro Tips Marinate for Flavor: Allow the chicken to marinate in the teriyaki sauce for at least 15-30 minutes if time permits. This will enhance the flavor of the chicken significantly. Use High Heat: Stir-frying requires high heat to ensure that the chicken and vegetables cook quickly and retain their crisp texture. Make sure your skillet or wok is adequately heated before adding the ingredients. Veggie Crunch: To keep the vegetables vibrant and crunchy, do not overcook them. Aim for tender-crisp to maintain their color and nutrients. Serving Suggestions: For a complete meal, serve the stir fry over cooked jasmine rice or quinoa and consider adding a side of miso soup or a light salad for balance. {{image_2}} You can switch the chicken for other proteins. Tofu works great for a vegetarian twist. Use firm tofu for the best texture. Just cut it into cubes and marinate like the chicken. Shrimp is another tasty option. It cooks faster, so add the shrimp after the veggies. Sauté until they turn pink, about 3-4 minutes. For beef lovers, use thinly sliced flank steak. Cook it until it’s browned, then add the veggies as you would with chicken. Feel free to change the veggies based on what’s in season. Zucchini and asparagus are delicious in spring. In the summer, try bell peppers and corn for a sweet crunch. In fall, add squash or carrots for warmth. For winter, use hearty greens like kale or Brussels sprouts. The mix of colors will make your dish pop. You can make this stir fry vegan easily. Just use tofu or tempeh instead of chicken. Make sure to check your teriyaki sauce for gluten. Some brands add soy sauce, which contains gluten. To keep it gluten-free, use tamari sauce instead. This is a gluten-free soy sauce that tastes great. By mixing and matching proteins and veggies, you can create a new dish every time. Enjoy experimenting with flavors! To keep your teriyaki chicken stir fry fresh, let it cool first. Once cool, place it in an airtight container. Make sure to store it in the fridge. It will last for about 3 to 4 days. If you notice any weird smells or colors, it's best to toss it out. When you want to enjoy your leftovers, you can reheat them easily. The best way is to use a skillet. Heat it on medium and add a splash of water. This keeps the chicken and veggies moist. Stir occasionally until everything is hot. You can also use a microwave. Just cover your dish to trap moisture and heat in 1-minute intervals. If you want to save your stir fry for later, freezing is a great option. Place the cooled dish in a freezer-safe container. Make sure to label it with the date. It can last for up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Then, reheat it as mentioned above. Enjoy your quick and tasty meal anytime! Yes, you can prepare this dish ahead of time. Cook the chicken and vegetables, then cool them. Store in containers and keep in the fridge for up to three days. When ready to eat, just reheat in a pan or microwave. To save time, you can also chop the veggies the day before. This way, your meal will be quick to finish. The best vegetables for stir fry are colorful and crisp. Here are some great options: - Broccoli - Bell peppers - Snap peas - Carrots - Zucchini - Mushrooms Feel free to mix and match. Choose veggies that you love. Fresh, seasonal produce always makes the dish better. Making teriyaki sauce is simple and fun. Here’s how you can do it: 1. Combine Ingredients: In a bowl, mix together: - 1/4 cup soy sauce - 2 tablespoons brown sugar - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 teaspoon minced garlic - 1 teaspoon minced ginger 2. Heat the Sauce: Pour the mixture into a small pan. Heat it over medium heat. Bring it to a simmer. 3. Thicken if Desired: If you want a thicker sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of water. Add this to the simmering sauce. Stir until it thickens. Now you have a tasty homemade teriyaki sauce ready for your stir fry! To recap, we explored the key ingredients for teriyaki chicken stir fry, focusing on optional add-ins and suggested pairings. You learned step-by-step instructions, cooking tips for tender chicken and crispy vegetables, and variations for different proteins and diets. I also shared storage information and answered common questions. In my view, stir fry is a great way to enjoy healthy meals. It’s quick, easy, and full of flavor. Now, you can make it your way!

Teriyaki Chicken Stir Fry

A quick and delicious stir fry featuring marinated chicken and fresh vegetables in a savory teriyaki sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breast, sliced into thin strips
  • 2 tablespoons olive oil
  • 1 cup broccoli florets
  • 1 bell pepper red or yellow, sliced
  • 1 cup snap peas
  • 1 carrot julienned
  • 3 green onions chopped
  • 1 4 cup teriyaki sauce (store-bought or homemade)
  • 1 tablespoon sesame seeds (for garnish)
  • 1 serving cooked jasmine rice or quinoa (for serving)

Instructions
 

  • In a large bowl, combine the sliced chicken breast with 2 tablespoons of teriyaki sauce. Set aside to marinate briefly while you prepare the vegetables.
  • In a large non-stick skillet or wok, heat the olive oil over medium-high heat.
  • Once the oil is hot, add the marinated chicken strips and stir-fry for about 5-6 minutes, or until the chicken is cooked through and lightly golden. Remove the chicken from the pan and set aside.
  • In the same skillet, add the broccoli, bell pepper, snap peas, and carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
  • Return the chicken to the skillet with the vegetables. Pour the remaining teriyaki sauce over the mixture and stir well to coat all the ingredients evenly. Cook for an additional 2 minutes, allowing everything to heat through.
  • Remove from heat, and sprinkle chopped green onions and sesame seeds on top for garnish. Serve the stir fry over cooked jasmine rice or quinoa for a complete meal.

Notes

Serve in bowls with rice/quinoa at the bottom, topped with the stir-fry mix, and garnished with additional green onions and sesame seeds for a colorful appearance.
Keyword chicken, healthy, quick meal, stir-fry, teriyaki