Description
An easy and delicious Teriyaki Chicken Stir Fry recipe that you are going to love! Perfect for a busy weeknight dinner!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil, divided
- 3–5 cloves fresh garlic, minced
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 1 cup teriyaki sauce, divided
- 4 large carrots, peeled and cut into 1-inch strips
- 1 head of broccoli, cut into bite-sized pieces
- 8oz mushrooms, sliced
- 8oz can sliced water chestnuts
- 1 orange or red bell pepper, cut into bite-sized pieces
- 1 small yellow onion, quartered
- 4 cups rice, cooked
Instructions
- Sauté: Bring a wok or large cast iron skillet to medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Add 2 cloves minced garlic and move around pan until it becomes fragrant, approx. 30 seconds.
- Cook Chicken: Add chicken. As chicken cooks, add a tablespoon of teriyaki sauce if it gets too dry and chicken starts to stick. Remove chicken once fully cooked, place on plate and set aside. Drain any remaining liquid.
- Cook Veggies: Add remaining garlic and tablespoon olive oil. Stir and cook on medium heat until garlic becomes fragrant. Add broccoli and carrots. Cover and let cook for 3 minutes. Uncover, add water chestnuts and red pepper. Stir and cover for an additional 2 minutes. Uncover, add mushrooms, onion and cooked chicken. Stir and cover for an additional 2-3 minutes.
- Add Sauce: Add approximately 1/2 cup teriyaki sauce and stir thoroughly. Add any additional teriyaki sauce to reach desired amount.
- Serve: Enjoy over rice of your choice!
Notes
- Rice: feel free to make Instant Pot jasmine rice! Or serve with cauliflower rice for some added veggies!
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 6oz
- Calories: 297
- Sugar: 9.2 g
- Sodium: 752.5 mg
- Fat: 5.5 g
- Carbohydrates: 42.1 g
- Protein: 19.3 g
- Cholesterol: 41.4 mg