This is my favorite Teriyaki Chicken Stir Fry dish I make at home. Made easier when I buy my favorite store bought Teriyaki sauce (yes, I too buy convenience, as long as I like it). We love making our own sauces from scratch, but occasionally I’ll find a really good substitute. Of course if you want to make it a bit healthier with less sodium, you may want to stick with making your own.
Ingredients:
- 4-6 boneless, skinless chicken breasts cut somewhat thinly into about 2 inch long strips
- Teriyaki sauce (my favorite store bought sauce is “P.F. Chang’s)
- 1 bag of fresh or frozen broccoli florets
- 1 bag of fresh or frozen sir fry veggies
- Optional (a fresh red bell pepper thinly sliced)
- 1-2 cups of organic white rice
- One can of pineapple slices in their own juice or fresh pineapple slices
Directions:
1.) Cut Chicken into strips and gently toss about 3/4 of sauce onto chicken to marinate, cover and refrigerate up to 2 hours. FYI: If you don’t have time to let it marinate, it will still taste good.
2.) Cook rice according to directions and steam veggies, when veggies are done, gently toss with a little sauce while hot.
3.) While the rice and veggies are cooking, heat up your griddle, wok, or pan with a little olive oil and cook your chicken until no longer pink. The sauce will caramelize a little.
4.) Toss pineapple on the same pan after removing the chicken, lightly brown on each side. Throw on cut red bell peppers too if you wish, during gardening season, I add various fresh veggies that I like.
5.) When all the food is done, I layer rice, veggies, chicken, and pineapple. Drizzle a little extra sauce if you like or a little soy sauce.
Enjoy!
Teriyaki Chicken Stir Fry
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