Make the best Chicken Teriyaki Stir Fry in just 25 minutes - chopping included! Loaded with chicken, broccoli, bell peppers and carrots this is a delicious, filling, low carb meal on its own - or add noodles or rice to serve more people. Fine to make with store bought Teriyaki sauce - and you can even use frozen veggies!
Place over medium heat, bring to a boil and simmer for 10 minutes until reduced in volume and a bit sticky. Then remove from the heat and set aside until you're ready to add to the stir fry.
Heat half of the vegetable oil in a large frying pan over medium-high heat. Add in the chicken and season with salt and ground ginger. Mix well and cook for about 5 minutes, until the chicken is just cooked through. Remove the chicken from the pan and set aside for now.
Place the pan back over medium-high heat and add in the rest of the vegetable oil. Follow with broccoli, carrots and red bell pepper. Mix well, then cover with a lid and lower the heat to medium. Cook for 10 minutes or until veggies are a bit softened but still have a bit of crisp left. Mix once halfway.
Add in the chicken and teriyaki sauce and mix well. Allow a minute or so to heat up, then sprinkle some sesame seeds on top and serve!
Ingredient notes & substitutions
Chicken - I always use chicken thigh filets, as they have more taste than chicken breasts & are usually cheaper, but you can use either.
Red bell pepper - I use red mainly for color & that touch of sweetness, but you can use any color you like
Broccoli - Peel and chop the stem, and use that too
Teriyaki sauce - Use store bought or make your own - I recommend this 10- minute & 3-ingredient Teriyaki Sauce. Homemade is always tastier but I find a store bought version works great for this recipe.
Vegetable oil - Make sure its a neutral one, so no olive oil. I like rapeseed oil.
Veggies can all be switched for different veggies and even frozen veggies. Choose your favorites and test them while cooking to make sure you don't overcook them.
Great options for vegetables to add include broccoli, bell pepper, carrots, mushrooms, zucchini, asparagus, sugar snaps and cauliflower
Tips & tricks
Make your own Teriyaki sauce while the veggies are cooking. Just start the sauce after covering the pan with the veggies (step 10 above), and it will be done just in time to add to the stir fry.
If using frozen vegetables either cook them from frozen and add a few minutes of cooking time, or thaw them first.
Cook your chicken and veggies separately to minimize the risk of over or under cooking one or the other - or both!
Don't cook the vegetables too long - you want them to be crisp, not soggy
Covering the pan helps cook all the veggies a bit quicker
Leftovers can be stored in an airtight container in the fridge for up to 5 days, or you can freeze them (this will affect the texture of the veggies, but it will still be a great meal)
Nutrition information assumes you're using the homemade Teriyaki sauce option. For nutritional content of store bought versions, please refer to label.