One-Pan Teriyaki Chicken Stir Fry
A quick and flavorful weeknight meal that comes together in one skillet, featuring tender chicken and crisp-tender vegetables coated in a glossy teriyaki glaze.
Ingredients
Main Ingredients
- 1 lb chicken breast, thinly sliced (about 2 medium breasts) — you can halve or cube if preferred
- 2 cups mixed vegetables (bell peppers, broccoli florets, carrots) — use fresh or frozen mixed stir-fry vegetables
- 1/4 cup teriyaki sauce — store-bought or homemade
- 2 tablespoons olive oil or neutral oil (canola, vegetable)
- 1 tablespoon sesame seeds (optional)
- to taste salt and pepper
- Cooked rice or noodles for serving
Instructions
Preparation
- Slice the chicken into thin strips and pat dry. Cut larger vegetables into bite-sized pieces.
- Heat rice or noodles if using pre-cooked.
Cooking
- Place a large skillet over medium-high heat and add 2 tablespoons of olive oil. Let the oil shimmer but not smoke.
- Add the sliced chicken in a single layer. Season lightly with salt and pepper. Let it brown without moving for about 2 minutes, then stir and continue cooking until no longer pink, about 5–7 minutes total.
- Toss the mixed vegetables into the same skillet. Stir-fry for 3–4 minutes until they are tender-crisp.
- Pour 1/4 cup teriyaki sauce over the chicken and vegetables. Stir to coat everything and cook for another 1–2 minutes until heated through and saucy. Taste and adjust seasoning.
Serving
- Spoon over cooked rice or noodles. Sprinkle with sesame seeds if desired.
Notes
For gluten-free: choose a gluten-free teriyaki sauce or tamari. Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating.