Go Back
In the fast-paced world we live in, finding time to prepare a nutritious and delicious meal can be a challenge. Quick Teriyaki Chicken Stir-Fry is the perfect solution, offering a delightful blend of flavors, vibrant colors, and essential nutrients, all in under 30 minutes. This dish is not only simple to prepare but also customizable, allowing you to incorporate your favorite vegetables. Whether you are cooking for family or hosting friends, this quick and easy recipe promises to impress while delivering a satisfying meal.

Quick Teriyaki Chicken Stir-Fry with Rice

Discover the joy of cooking with this Quick Teriyaki Chicken Stir-Fry! Perfect for busy weeknights, this vibrant dish is ready in under 30 minutes. Marinated chicken combines with colorful vegetables like bell peppers, broccoli, and carrots, all tossed in a savory teriyaki sauce. Versatile and customizable, you can add your favorite veggies or switch up the protein. Serve it over rice or noodles for a satisfying meal that’s both nutritious and delicious!
Print Recipe Pin Recipe

Ingredients
  

1 pound boneless, skinless chicken breasts, thinly sliced

2 cups mixed bell peppers (red, yellow, green), thinly sliced

1 cup broccoli florets, cut into bite-sized pieces

2 medium carrots, julienned

2 tablespoons vegetable oil, divided

1 tablespoon fresh ginger, finely minced

2 cloves garlic, minced

1/4 cup teriyaki sauce, plus extra for serving

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon cornstarch (optional, for thickening)

2 cups cooked jasmine rice

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Prep the Chicken: In a large mixing bowl, toss the thinly sliced chicken breasts with 1 tablespoon of teriyaki sauce and a pinch of salt. Set the mixture aside to marinate for about 10 minutes. This step will infuse the chicken with flavor and ensure a juicy texture.

    Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken slices to the skillet. Cook for approximately 5-7 minutes, stirring frequently, until the chicken is cooked through and lightly browned on the outside. Remove the chicken from the skillet and place it on a plate to keep warm.

      Sauté the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. When the oil is shimmering, add the minced ginger and garlic. Sauté for about 30 seconds until aromatic, then add the sliced bell peppers, broccoli florets, and julienned carrots. Stir-fry the vegetables for about 4-5 minutes, or until they are tender yet still crisp.

        Combine Everything: Return the cooked chicken to the skillet with the vegetables. Pour in the remaining teriyaki sauce, soy sauce, and sesame oil. If you prefer a thicker sauce, dissolve the cornstarch in 1 tablespoon of water and drizzle it into the frying pan. Stir everything together and cook for an additional 2-3 minutes, allowing the sauce to coat the chicken and vegetables nicely.

          Serve: On each serving plate, create a bed of cooked jasmine rice. Top it generously with the teriyaki chicken and vegetable stir-fry. Finish with a garnish of sliced green onions and a light sprinkle of sesame seeds for added crunch and flavor.

            Enjoy your meal!

              Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings

                - Presentation Tips: Consider serving the dish in colorful bowls to highlight the beautiful array of veggies, and pair with chopsticks for an authentic touch!