Name: Teriyaki Chicken Stir Fry
Cook time: 45 min
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

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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.

Teriyaki Chicken Stir Fry

This Teriyaki Chicken Casserole makes a great busy weeknight meal. Can be completely prepared ahead of time and frozen. Just take out of freezer and thaw, and in 45 minutes, you can have a delicious meal on the table for your hungry family.

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Cook Time 45

Course Main Course

Cuisine Japanese

Servings 6 servings

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.