Chicken Teriyaki Stir-Fry
This speedy chicken teriyaki stir-fry delivers sticky, glossy, sweet-savory chicken and crisp-tender vegetables — all on the table in under 30 minutes. It's a reliable weeknight winner that tastes far better than takeout and comes together in just one pan.
- 300gjasmine rice- rinsed
- 400gchicken breast- thinly sliced
- 2tbspolive oil
- 200gbroccoli- chopped
- 1wholered bell pepper- thinly sliced
- 1wholecarrot- julienned
- 100mlteriyaki sauce
- 1tbspsesame seeds- toasted
- 1
Cook the rice
Cook the rinsed rice according to package instructions. Once done, fluff with a fork, cover, and keep warm until serving.
- 2
Sear the chicken
Heat 1 tbsp of olive oil in a wok or large frying pan over high heat until shimmering. Add the chicken in a single layer — don't crowd the pan — and cook for 3–4 minutes, turning once, until golden on the outside and just cooked through. Season lightly with salt, then remove to a plate and set aside.
- 3
Stir-fry the vegetables
Add the remaining 1 tbsp of oil to the same pan and keep the heat high. Add the broccoli, bell pepper, and carrot and stir-fry for 4–5 minutes until vibrant and tender-crisp. If the broccoli needs a little help softening, add a splash of water (about 2 tbsp) and cover the pan for 30–60 seconds.
- 4
Bring it all together
Return the chicken to the pan and pour in the teriyaki sauce. Toss everything together over high heat for 1–2 minutes until the sauce thickens slightly and coats the chicken and vegetables in a glossy glaze.
- 5
Serve
Spoon the stir-fry over bowls of warm rice and finish with a scatter of toasted sesame seeds.
- 500 kcal
- 40g protein
- 15g fat
- 45g carbs