Teriyaki Chicken Stir Fry

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.

Teriyaki Chicken Stir Fry

2.) Cook rice according to directions and steam veggies, when veggies are done, gently toss with a little sauce while hot.

Teriyaki Chicken Stir Fry

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.

Teriyaki Chicken Stir Fry

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.

Teriyaki Chicken Stir Fry

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

Teriyaki Chicken Stir Fry

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