Description
A quick and easy one-pan teriyaki chicken stir fry that combines thin-sliced chicken, colorful vegetables, and teriyaki sauce for a delicious weeknight meal.
Ingredients
- 1 lb chicken breasts, thinly sliced (about 2 small breasts)
- 2 cups mixed vegetables: bell peppers, broccoli florets, and thinly sliced carrots
- 1/4 cup teriyaki sauce (store-bought or homemade)
- 2 tablespoons olive oil or a neutral high-heat oil (canola, vegetable, or avocado oil)
- 1 tablespoon sesame seeds (optional, for garnish)
- Cooked rice or noodles, for serving
- Salt and pepper to taste
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional thickener)
Instructions
- Prep first: Slice the chicken thin against the grain, pat dry, and season lightly with salt and pepper. Cut larger vegetables into bite-sized pieces. Warm your rice or noodles.
- Heat the skillet: Place a large skillet or wok over medium-high heat. Add 2 tablespoons oil and heat until shimmering but not smoking.
- Brown the chicken: Spread the chicken in a single layer. Let it sit undisturbed for 1–2 minutes. Stir and continue cooking until no longer pink, about 5–7 minutes total.
- Stir-fry the vegetables: Push the chicken to one side or transfer briefly to a plate. Add the mixed vegetables and stir-fry for 3–4 minutes until tender-crisp.
- Add the sauce: Pour the teriyaki sauce over the chicken and vegetables. Stir to coat and cook for 1–2 more minutes until heated through.
- Thicken if needed: If the sauce is too thin, mix cornstarch with cold water, stir into the pan, and cook a minute more until glossy.
- Finish and serve: Taste and adjust salt and pepper. Serve over rice or noodles and sprinkle with sesame seeds if desired.
Notes
For a gluten-free option, use tamari or a gluten-free teriyaki sauce. To reduce sugar, look for low-sugar teriyaki or make your own.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian