Foodedo recipe

Chicken Teriyaki Stir-Fry

Name: Chicken Teriyaki Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 300 g jasmine rice (rinsed); 400 g chicken breast (thinly sliced); 2 tbsp olive oil; 200 g broccoli (chopped); 1 red bell pepper (thinly sliced); 1 carrot (julienned); 100 ml teriyaki sauce; 1 tbsp sesame seeds (toasted)

25 min ·

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.

Ingredients

8 items

300 gjasmine ricerinsed
400 gchicken breastthinly sliced
2 tbspolive oil
200 gbroccolichopped
1red bell pepperthinly sliced
1carrotjulienned
100 mlteriyaki sauce
1 tbspsesame seedstoasted

Method

5 steps

Step 1. Cook the rice: Cook the rinsed rice according to package instructions. Once done, fluff with a fork, cover, and keep warm until serving.
Step 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.
Step 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.
Step 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.
Step 5. Serve: Spoon the stir-fry over bowls of warm rice and finish with a scatter of toasted sesame seeds.