Best 5 Easy Chicken Teriyaki Stir Fry Recipes

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TERIYAKI CHICKEN STIR-FRY



Teriyaki Chicken Stir-Fry image

This stir-fry dinner has it all- chicken, vegetables and rice in a quick meal that's ready in just 15 minutes. Perfect if you love Asian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 5

1 pound cut-up chicken breast for stir-fry
1/2 cup teriyaki baste and glaze
3 tablespoons lemon juice
1 bag (16 ounces) frozen broccoli, carrots, water chestnuts and red peppers (or other combination)
Hot cooked rice, couscous, or noodles, if desired

Steps:

  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center.
  • Stir in remaining ingredients except rice. Heat to boiling, stirring constantly; reduce heat. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with rice.

Nutrition Facts : Calories 215, Carbohydrate 15 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1870 mg

TERIYAKI CHICKEN STIR-FRY



Teriyaki Chicken Stir-Fry image

This teriyaki chicken stir-fry is something to make when you just don't know what to cook.

Provided by ANGIEQ

Time 5h45m

Yield 4

Number Of Ingredients 14

½ cup teriyaki marinade (such as Kikkoman®)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon brown sugar
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
1 bunch scallions, sliced
2 cloves garlic, minced
1 tablespoon sesame oil
1 bunch broccoli, cut into florets
1 cup snow peas, halved
1 medium red bell pepper, diced
½ cup stir-fry sauce (such as Kikkoman®)

Steps:

  • Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
  • Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 27 g, Cholesterol 58.5 mg, Fat 9.3 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 1964.9 mg, Sugar 15.6 g

EASY CHICKEN TERIYAKI RECIPE



Easy Chicken Teriyaki Recipe image

Saucy chicken breast strips, peanuts and brown rice come together for a Chicken Teriyaki recipe that takes just 10 minutes to prepare.

Provided by My Food and Family

Categories     Japanese Recipes

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1-1/2 cups water
1/3 cup teriyaki sauce
1/2 tsp. garlic powder
2 cups instant brown rice, uncooked
2 cups frozen broccoli florets
1/3 cup PLANTERS Salted Peanuts

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until done.
  • Add next 3 ingredients; stir. Bring to boil.
  • Stir in remaining ingredients; cover. Cook on low heat 5 min. Remove from heat. Let stand 5 min. Fluff with fork.

Nutrition Facts : Calories 420, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1070 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 34 g

WEEKDAY MEAL-PREP CHICKEN TERIYAKI STIR-FRY RECIPE BY TASTY



Weekday Meal-prep Chicken Teriyaki Stir-fry Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, garlic, soy sauce, honey, sesame seed, onion, small bell peppers, broccoli, green onion, white rice

Provided by Camille Bergerson

Categories     Dinner

Time 27m

Yield 4 servings

Number Of Ingredients 12

3 chicken breasts, cubed
salt, to taste
pepper, to taste
1 teaspoon garlic, crushed
½ cup soy sauce
⅓ cup honey
1 ½ tablespoons sesame seed, more to garnish
1 onion, sliced
2 small bell peppers, thinly sliced
2 cups broccoli
1 green onion, thinly sliced
white rice, cooked

Steps:

  • In a pan, cook cut chicken over medium-high heat until almost done. Salt and pepper to taste.
  • Reduce heat to medium and stir in the crushed garlic.
  • Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened.
  • Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.
  • Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again.
  • Split the rice, vegetables, and chicken evenly between 4 containers. Top with a sprinkle of sesame seeds and sliced green onion. Refrigerate for up to 4 days.
  • Enjoy!

Nutrition Facts : Calories 404 calories, Carbohydrate 49 grams, Fat 6 grams, Fiber 5 grams, Protein 41 grams, Sugar 36 grams

KEISHA'S TERIYAKI CHICKEN STIR-FRY



Keisha's Teriyaki Chicken Stir-Fry image

Great teriyaki chicken stir-fry recipe that I came up with one day when I bored. Has a wonderful taste and everyone will love it. Serve over rice and drizzle with extra soy sauce if needed.

Provided by karizmatik69

Time 40m

Yield 6

Number Of Ingredients 13

6 (5 ounce) skinless, boneless chicken breasts, cubed
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 medium green bell pepper, cut into strips
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 medium orange bell pepper, cut into strips
1 large onion, chopped
2 cups frozen mixed vegetables, thawed
1 cup fresh bean sprouts
½ cup sliced water chestnuts, drained
¼ cup soy sauce
¼ cup teriyaki sauce

Steps:

  • Season chicken with salt and pepper. Heat oil in a wok over medium-high heat. Saute chicken in the hot oil until browned, about 5 minutes. Transfer chicken to a plate.
  • Add bell peppers and onion to the hot wok and saute for 5 minutes. Add mixed vegetables, bean sprouts, and water chestnuts; saute for 2 minutes. Return chicken to the wok. Add soy sauce and teriyaki, and continue to cook until chicken is no longer pink in the centers, about 5 minutes more.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 19.1 g, Cholesterol 80.6 mg, Fat 6.2 g, Fiber 4.3 g, Protein 34.1 g, SaturatedFat 1.4 g, Sodium 1161.7 mg, Sugar 5.9 g

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