This Teriyaki Chicken Stir Fry is fast, flavorful, and packed with colorful veggies coated in a glossy, sweet-savory teriyaki sauce. Tender bites of chicken cook quickly in a skillet while the sauce thickens to a beautiful, sticky finish — perfect for spooning over rice or noodles.
It’s the ideal weeknight dinner: healthy, customizable, and ready in under 30 minutes. Whether you’re craving takeout flavors or looking for a simple skillet meal that the whole family will enjoy, this stir fry delivers bold, delicious flavor every time.
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Teriyaki Chicken Stir Fry
Ingredients
- 3/4 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1/2 tsp ground ginger
- 1/2 tsp garlic, minced
- 2 tbsp cornstarch
- 2 tbsp water (mix w/cornstarch)
- 1 lb boneless, skinless chicken breasts
- 1 12 oz bag frozen stir-fry vegetables
- 3 cups cooked brown or white rice
Instructions
- Combine soy sauce, 1/2 cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for 1 minute once boiling.
- Stir together cornstarch and 2 tbsp water in a separate dish until smooth.
- Once mixture is boiling, add cornstarch mixture to saucepan and stir to combine. Cook until sauce starts to thicken. Remove from heat. Cool.
- Prepare a 9×13 baking dish with non-stick cooking spray. Place chicken breasts in dish. Add frozen stir-fry vegetables and uncooked rice over chicken breasts. Pour 1 cup of sauce over top. Wrap in plastic wrap, then foil, label and freeze.
- Put remaining sauce in separate freezer bag or container and label and freeze.
- To Prepare: Thaw casserole and sauce in refrigerator. Pour sauce over top of casserole and bake at 350 degrees for 40 to 45 minutes.
