Go Back
In the hustle and bustle of modern life, finding quick, nutritious, and delicious meals can be a challenge. This Quick Veggie Stir-Fry with Teriyaki Chicken is the perfect solution. It’s not only easy to prepare but packed with vibrant vegetables and succulent chicken, all coated in a flavorful teriyaki sauce. In this article, we'll delve into the details of this delightful dish, exploring its ingredients, preparation steps, nutritional benefits, and even some culinary tips to elevate your stir-fry game. Whether you're an experienced home cook or a beginner, you'll find this recipe accessible and satisfying.

Quick Veggie Stir-Fry with Teriyaki Chicken

Discover the perfect solution for busy weeknights with this Quick Veggie Stir-Fry with Teriyaki Chicken! Packed with vibrant vegetables and juicy chicken, all coated in a flavorful teriyaki sauce, this recipe is both nutritious and easy to prepare. Whether you're a seasoned chef or just starting out, our step-by-step instructions will guide you. With tips on ingredient selection, nutritional benefits, and cooking techniques, you’ll create a delicious meal that the whole family will love. Enjoy a healthy dish that combines taste and convenience!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1/4 cup teriyaki sauce (store-bought or homemade)

2 tbsp vegetable oil, divided

1 bell pepper (any color), sliced

1 cup broccoli florets

1 cup snap peas, trimmed

1 medium carrot, julienned

2 cloves garlic, minced

1-inch piece of ginger, minced

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Cooked jasmine rice or quinoa (for serving)

Instructions
 

Marinate Chicken: In a medium bowl, combine the chicken pieces and teriyaki sauce. Let it marinate for at least 15 minutes while you prepare the veggies.

    Prep the Vegetables: While the chicken is marinating, wash and cut all the vegetables. Set aside.

      Cook Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized. Remove the chicken from the skillet and set aside.

        Stir-Fry Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant. Then add the sliced bell pepper, broccoli florets, snap peas, and julienned carrot. Stir-fry for 3-5 minutes until the vegetables are tender yet still crisp.

          Combine Chicken and Veggies: Return the cooked chicken to the skillet with the vegetables. Drizzle a little more teriyaki sauce (if desired) and stir everything to combine. Cook for an additional minute to heat through.

            Serve: Remove the skillet from the heat. Serve the teriyaki chicken stir-fry over cooked jasmine rice or quinoa. Garnish with chopped green onions and sesame seeds.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings