One-Pan Teriyaki Chicken Stir Fry

There’s something incredibly comforting about a one-pan meal, isn’t there? It’s like a warm hug after a long day. This One-Pan Teriyaki Chicken Stir Fry is a recipe that has become a staple in my kitchen, not just because it’s delightful but also for the memories it conjures. Picture this: an easy weeknight dinner with flavors that transport you straight to a bustling night market in Tokyo. I still remember the first time I cooked it for my family. They went back for seconds, and I instantly knew it would be a hit!

What makes this recipe special

Let’s dive into why this dish deserves a spotlight on your dinner table tonight. First off, it’s quick—like 30-minutes quick! We all lead busy lives, but you don’t have to sacrifice flavor or nutrition for convenience. The marriage of tender chicken and a symphony of colorful veggies coated in a rich, glossy teriyaki sauce is nothing short of love at first bite. Plus, it’s a one-pan wonder, making cleanup a breeze. That’s always a win in my book!

Not to mention, this stir fry is incredibly versatile. Use whatever vegetables you have on hand! Got leftovers in your fridge? Toss them in! It’s an excellent way to use up odds and ends while still creating something scrumptious. It’s practically begging for a little customization, too—load it up with your favorites!

Gather these ingredients

1. 1 pound chicken breast, sliced: Opt for chicken breast because it cooks quickly and takes on flavors beautifully. Feel free to swap it out with tofu or shrimp if you’re going for a lighter or pescatarian dish!

2. 2 cups mixed vegetables: I love using a medley of bell peppers, broccoli, and carrots for that perfect rainbow of nutrients and crunch. Frozen vegetables work wonderfully here too, which cuts down on prep time!

3. 1/4 cup teriyaki sauce: This is where the magic happens! Look for a high-quality sauce, or make your own for an even deeper flavor profile.

4. 2 tablespoons olive oil: Use this for sautéing but feel free to replace it with sesame oil for a more authentic flavor.

5. 2 cloves garlic, minced: Garlic is the aromatic backbone here. Fresh garlic brings warmth and depth, but if you’re in a rush, garlic powder can save the day!

6. Salt and pepper to taste: Simple seasonings that elevate the dish—don’t skip this!

7. Cooked rice for serving: A fluffy bed of rice is the timeless companion to stir fry! You could also try quinoa or cauliflower rice for a twist.

How to prepare it

Get your apron on because we’re about to roll up our sleeves!

1. Heat the oil: Grab a large skillet or a wok and warm up that olive oil over medium-high heat.

2. Cook the chicken: Add the sliced chicken to the pan. Let it cook until it turns golden brown and is no longer pink—this should take about 5-7 minutes.

3. Incorporate garlic: Time to bring in the minced garlic! Stir it in for just about a minute until it’s aromatic. Trust me, don’t skip this step—the scent alone is magic!

4. Add the veggies: Toss in the mixed vegetables now. Stir-fry them until they’re tender but still have a bit of crunch—around 3-5 minutes should do.

5. Add the sauce: Pour that luscious teriyaki sauce over your chicken and veggies and give it all a good stir to coat everything evenly.

6. Season: Taste and add salt and pepper as needed.

7. Serve it up: Dish this beauty over your prepped rice and watch as everyone gathers around the table!

Best way to enjoy it

Now, it’s time to savor every bite! Not only can you serve it over fluffy white rice, but have you tried it with brown rice or quinoa? It adds an earthy tone that pairs nicely with the sweetness of the teriyaki. You could even throw on some green onions or sesame seeds for that extra flair! Pair it with a simple cucumber salad for crunch or some steamed edamame for a complete meal.

Keeping leftovers fresh

If you happen to have any leftovers (like that’s ever going to happen), store them in an airtight container in the fridge for up to three days. To keep things safe and tasty, make sure the chicken has cooled before sealing it up! When you’re ready to dig back in, a quick reheat in the microwave or a quick sauté on the stovetop is all it takes. Just sprinkle a little water in the pan to keep it moist.

Pro chef tips

• Prep your ingredients: This dish comes together quickly, so having everything prepped and ready to go is crucial. Chop veggies in advance or use pre-packaged mixed vegetables when you’re short on time.
• Don’t overcrowd the pan: If your pan is too full, your chicken will steam instead of sear, and we want that delicious caramelization!
• Experiment with spices: A sprinkle of red pepper flakes can give it a kick if you’re feeling adventurous.
• Try different proteins: Chicken thighs work brilliantly too and can offer richer flavor and juiciness.

Creative Twists

Feeling adventurous? Switch out the teriyaki sauce with kung pao for a spicy kick or add pineapple chunks during the last minute for a sweet and tangy twist! You could even make it a teriyaki beef stir fry if you’re craving something different.

Ingredients

1 pound chicken breast, sliced
2 cups mixed vegetables (such as bell peppers, broccoli, and carrots)
1/4 cup teriyaki sauce
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Cooked rice, for serving

Directions to follow

1. Heat olive oil in a large skillet over medium-high heat.
2. Add sliced chicken and cook until no longer pink, about 5-7 minutes.
3. Stir in minced garlic and cook for an additional minute.
4. Add mixed vegetables and cook until tender, about 3-5 minutes.
5. Pour teriyaki sauce over chicken and vegetables, stirring to combine.
6. Season with salt and pepper as needed.
7. Serve hot over cooked rice.

Your questions answered

• How long does it take to prepare? About 30 minutes from start to finish!
• Can I use frozen vegetables? Absolutely! It’s a great time-saver.
• Is it possible to make this vegetarian? Yes! Substitute chicken with tofu or tempeh.
• Can I make it in advance? You can prep the ingredients ahead and store them, but I recommend cooking it fresh for the best flavor.
• What sides can I serve with it? A light cucumber salad or some spring rolls are perfect accompaniments.

This One-Pan Teriyaki Chicken Stir Fry is not just a dish; it’s a celebration of simplicity, speed, and flavor. I hope you take the plunge and whip this up for your next meal! Don’t be surprised if it becomes a regular in your rotation. Enjoy the process, let your creativity shine, and don’t forget to share your thoughts and modifications in the comments. Happy cooking! 🥢

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One-Pan Teriyaki Chicken Stir Fry

Cooking Method: Sauteing Courses: Dinner, Lunch, Main Course Recipe Keys: C Comfort Food High Protein Non Vegetarian Quick Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Rest Time 3 mins Total Time 33 mins

Cooking Temp: medium-high  C Servings: 4 Estimated Cost: $ 15 Calories: 450

Best Season: Suitable throughout the year

Description

A comforting one-pan meal featuring tender chicken, colorful veggies, and a rich teriyaki sauce.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 pound chicken breast, sliced (Can substitute with tofu or shrimp)
• 2 cups mixed vegetables (Such as bell peppers, broccoli, and carrots)
• ¹⁄₄ cup teriyaki sauce (Use high-quality or homemade for best flavor)
• 2 tablespoons olive oil (Can replace with sesame oil)
• 2 cloves garlic, minced (Fresh is preferred but garlic powder can be used)
• to taste salt and pepper (For seasoning)
• for serving cooked rice (Could also use quinoa or cauliflower rice)

Instructions

Cooking Process

1. Heat the oil

   Grab a large skillet or a wok and warm up the olive oil over medium-high heat.
   Mark as complete

2. Cook the chicken

   Add the sliced chicken to the pan. Let it cook until it turns golden brown and is no longer pink, about 5-7 minutes.
   Mark as complete

3. Incorporate garlic

   Stir in the minced garlic for about a minute until it’s aromatic.
   Don’t skip this step; the scent is important.
   Mark as complete

4. Add the veggies

   Toss in the mixed vegetables and stir-fry until tender but still crunchy, about 3-5 minutes.
   Mark as complete

5. Add the sauce

   Pour the teriyaki sauce over the chicken and veggies and stir to coat evenly.
   Mark as complete

6. Season and serve

   Season with salt and pepper to taste. Serve hot over cooked rice.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 11g17%

Saturated Fat 1.5g8%

Trans Fat 0g

Cholesterol 90mg30%

Sodium 700mg30%

Potassium 600mg18%

Total Carbohydrate 42g15%

Dietary Fiber 4g16%

Sugars 7g

Protein 35g70%

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Vitamin A 200 IU

Vitamin C 60 mg

Calcium 50 mg

Iron 2.5 mg

Vitamin D 0 IU

Vitamin E 2 IU

Vitamin K 15 mcg

Thiamin 0.2 mg

Riboflavin 0.4 mg

Niacin 8 mg

Vitamin B6 0.6 mg

Folate 30 mcg

Vitamin B12 0.5 mcg

Biotin 0 mcg

Pantothenic Acid 1 mg

Phosphorus 350 mg

Iodine 0 mcg

Magnesium 40 mg

Zinc 3 mg

Selenium 30 mcg

Copper 0.2 mg

Manganese 0.7 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Teriyaki, Chicken, Stir Fry, One-Pan, Quick Meal, Weeknight Dinner