Teriyaki Chicken Stir Fry Recipes

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TERIYAKI CHICKEN STIR-FRY



Teriyaki Chicken Stir-Fry image

This stir-fry dinner has it all- chicken, vegetables and rice in a quick meal that's ready in just 15 minutes. Perfect if you love Asian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 5

1 pound cut-up chicken breast for stir-fry
1/2 cup teriyaki baste and glaze
3 tablespoons lemon juice
1 bag (16 ounces) frozen broccoli, carrots, water chestnuts and red peppers (or other combination)
Hot cooked rice, couscous, or noodles, if desired

Steps:

  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center.
  • Stir in remaining ingredients except rice. Heat to boiling, stirring constantly; reduce heat. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with rice.

Nutrition Facts : Calories 215, Carbohydrate 15 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1870 mg

TERIYAKI CHICKEN STIR-FRY



Teriyaki Chicken Stir-Fry image

Make and share this Teriyaki Chicken Stir-Fry recipe from Food.com.

Provided by echo echo

Categories     One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup teriyaki sauce
2 tablespoons light soy sauce
1 teaspoon rice vinegar
1 tablespoon cornstarch
1 tablespoon canola oil
1 lb boneless chicken breast, cut into bite-size strips
1 (8 ounce) package sliced fresh mushrooms
1 (8 ounce) can sliced water chestnuts, drained
1 cup shredded carrot
2 scallions, sliced thin (white part plus 2 inches of the green part)

Steps:

  • In a small bowl, whisk together teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside.
  • In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
  • Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
  • Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.

TERIYAKI CHICKEN STIR-FRY



Teriyaki Chicken Stir-Fry image

This teriyaki chicken stir-fry is something to make when you just don't know what to cook.

Provided by ANGIEQ

Time 5h45m

Yield 4

Number Of Ingredients 14

½ cup teriyaki marinade (such as Kikkoman®)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon brown sugar
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
1 bunch scallions, sliced
2 cloves garlic, minced
1 tablespoon sesame oil
1 bunch broccoli, cut into florets
1 cup snow peas, halved
1 medium red bell pepper, diced
½ cup stir-fry sauce (such as Kikkoman®)

Steps:

  • Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
  • Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 27 g, Cholesterol 58.5 mg, Fat 9.3 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 1964.9 mg, Sugar 15.6 g

WEEKDAY MEAL-PREP CHICKEN TERIYAKI STIR-FRY RECIPE BY TASTY



Weekday Meal-prep Chicken Teriyaki Stir-fry Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, garlic, soy sauce, honey, sesame seed, onion, small bell peppers, broccoli, green onion, white rice

Provided by Camille Bergerson

Categories     Dinner

Time 27m

Yield 4 servings

Number Of Ingredients 12

3 chicken breasts, cubed
salt, to taste
pepper, to taste
1 teaspoon garlic, crushed
½ cup soy sauce
⅓ cup honey
1 ½ tablespoons sesame seed, more to garnish
1 onion, sliced
2 small bell peppers, thinly sliced
2 cups broccoli
1 green onion, thinly sliced
white rice, cooked

Steps:

  • In a pan, cook cut chicken over medium-high heat until almost done. Salt and pepper to taste.
  • Reduce heat to medium and stir in the crushed garlic.
  • Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened.
  • Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.
  • Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again.
  • Split the rice, vegetables, and chicken evenly between 4 containers. Top with a sprinkle of sesame seeds and sliced green onion. Refrigerate for up to 4 days.
  • Enjoy!

Nutrition Facts : Calories 404 calories, Carbohydrate 49 grams, Fat 6 grams, Fiber 5 grams, Protein 41 grams, Sugar 36 grams

CHICKEN TERIYAKI STIR-FRY SAUCE



Chicken Teriyaki Stir-Fry Sauce image

Couldn't find just one I wanted to try, so took a few and combined them with what I had on hand. Use for your chicken veggie stir-fry.

Provided by Lins5844

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 10m

Yield 4

Number Of Ingredients 8

1 cup low-sodium chicken broth
¼ cup teriyaki sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon chile paste
4 cloves garlic, minced
½ teaspoon minced ginger
⅛ teaspoon ground black pepper

Steps:

  • Combine chicken broth, teriyaki sauce, soy sauce, brown sugar, chile paste, garlic, ginger, and black pepper in a bowl. Whisk until sugar is dissolved.

Nutrition Facts : Calories 64.6 calories, Carbohydrate 13.5 g, Cholesterol 1 mg, Fat 0.6 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 1018.7 mg, Sugar 10.2 g

TERIYAKI CHICKEN & RICE STIR-FRY



Teriyaki Chicken & Rice Stir-Fry image

I created this sauce when I ran out of the bottled teriyaki sauce. It would also be good as a grilling marinade.

Provided by OahuPat Abrams

Categories     Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken, cubed
1/4 cup soy sauce
1 tablespoon garlic powder
1 tablespoon honey
1/4 teaspoon ginger
salt and pepper
2 tablespoons vegetable oil
1 (4 ounce) can mushroom pieces, drained
1 bag frozen stir fry vegetables (I use Safeway)
4 cups cooked rice

Steps:

  • Marinate chicken in sauce made of next five ingredients, in refrigerator, 2 hours.
  • Stir-fry chicken in wok or skillet with oil until no longer pink.
  • Add mushrooms and vegetables, stir-fry 5 more minutes.
  • Serve over rice.

Nutrition Facts : Calories 467.4, Fat 8.7, SaturatedFat 1.4, Cholesterol 66, Sodium 1081.6, Carbohydrate 61, Fiber 1.2, Sugar 5.6, Protein 33.8

CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY



Chicken Teriyaki Fried Rice Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, teriyaki sauce, oil, onion, garlic, carrot, broccoli floret, eggs, brown rice, soy sauce, sesame oil, pepper

Provided by Claire Nolan

Categories     Sides

Time 1h35m

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts, cubed
1 cup teriyaki sauce
2 teaspoons oil
½ cup onion, diced
1 tablespoon garlic, minced
½ cup carrot, diced
1 cup broccoli floret
3 eggs, beaten
3 cups brown rice, cooked
2 tablespoons soy sauce
1 tablespoon sesame oil
pepper, to taste

Steps:

  • Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
  • In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
  • In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
  • Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
  • Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
  • Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
  • Enjoy!

Nutrition Facts : Calories 987 calories, Carbohydrate 154 grams, Fat 18 grams, Fiber 8 grams, Protein 49 grams, Sugar 12 grams

TERIYAKI CHICKEN STIR FRY



Teriyaki chicken stir fry image

A sweet and sticky stir-fry.

Provided by caroladams

Time 20m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Heat oil in a wok and fry until turning brown
  • Add spring onions and sugar snaps, cover and cook over a medium heat for 3-4 minutes
  • Add garlic and chilli, stir constantly
  • Raise the heat and add teriyaki and honey
  • Stir and cook until it reduces and coats the chicken, add water if necessary.
  • Serve with noodles or rice
  • per serving: 221 kcals, 5.4g fat, of which 1.1g saturated fat

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