Chicken Terriyaki Stir Fry Frozen Recipe Easy

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This Teriyaki Chicken Stir Fry is delicious, fast and simple. Ready in just 15 minutes you'll be able to get dinner on the table fast and skip the drive thru.

This stir fry is the fourth in my series of 15 minute recipes. Previous recipes in this series include Chipotle Shrimp Tacos, French Dip Sandwiches and Instant Pot Caesar Chicken Salad Wraps.

How do you make Teriyaki Chicken Stir Fry?

Ingredients:

• Chicken Breast
• Mixed Frozen Vegetables
• Garlic
• Onion
• Teriyaki Sauce
• Olive Oil
• Serving suggestion rice or noodles

Equipment:

• Wok or Large Skillet
• Sharp Knife
• Cutting Board

Directions:

1. Begin by cutting chicken breast into bite size pieces season with salt and set aside
2. Next, in a wok or large skillet heat olive oil.
3. Then, cook chopped onions and minced garlic until fragrant.
4. Add chopped chicken to pan and cook stirring continuously for 5-7 minutes.
5. Then pour in frozen vegetables, no need to thaw, and cook for 3-5 minutes.
6. Finally, add teriyaki sauce mixture and toss to coat.

What is the best cut of chicken for stir frying?

Chicken breasts are the best choice for making a stir-fry. The meat is leaner and firmer than other cuts and will hold up to being be tossed, or stirred, around during cooking.

How do you cut chicken for stir-fry?

I chose to chop the chicken into small bite size pieces. You could also slice the chicken horizontally in to strips. For this recipe either will work perfectly.

For traditional instructions on preparing chicken to stir-fry I recommend visiting The Woks Of Life, this family owned site teaches readers how to create Asian recipes with simple, easy to follow instructions.

What vegetables do I need for a stir-fry?

I used a bag of frozen stir-fry vegetables to reduce the prep time. The bag I purchased included:

• Broccoli
• Carrots
• Sugar Snap Peas
• Bell Peppers
• Baby Corn

If you have a few more minutes and would like more vegetables you can try:

• Green Beans
• Celery
• Yellow Squash
• Zucchini
• Bean Sprouts
• Asparagus
• Sliced Mushrooms

Variations and Substitutions for this recipe:

• You can swap out the chicken for shrimp keep the preparation around 15 minutes. To do this add the shrimp where you would add the chicken and follow the directions. The shrimp is done when it turns a pink color and forms a "c" shape.

• Kick up the heat with red pepper flakes or sriracha sauce.

• For some additional protein add in nuts such as: almond slivers, peanuts, cashews, or water chestnuts.

• Garnish with sesame seeds, green onions, or even cilantro.

• Serve this dish over rice, noodles, or even a salad with a little extra sauce.

How do you store Chicken Stir-fry?

You can store any leftovers in an air tight container in the fridge for 3-5 days. I do not recommend storing rice or noodles in the same container as the veggies and chicken as the rice or noodles could be come soggy.

To reheat place in the microwave and cover with a damp paper towel or toss in a hot skillet until warm.

My tips for this recipe:

• Cut the chicken into small pieces so that it will cook through evenly and quickly.

• There's no need to thaw the frozen vegetables. I just toss them into the skillet still frozen and they warm up quickly once added to the skillet.

• Buy frozen chopped onion instead of chopping a fresh onion to save time. Just measure out the amount you need and add it to your skillet.

• Purchase minced garlic in a jar, usually found in the produce section of the grocery store, scoop out the amount you need for the recipe. For this stir-fry you will need a tablespoon of minced garlic. Keep the opened jar in the fridge to keep fresh.

Happy Cooking Y'all!

Susanne

Teriyaki Chicken Stir Fry

This Teriyaki Chicken Stir Fry is delicious, fast and simple. Ready in just 15 minutes you'll be able to get dinner on the table fast and skip the drive thru.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 servings

Calories 484 kcal

• 2 tablespoons olive oil
• 1/3 cup onion chopped
• 3 cloves garlic minced
• 2 pounds chicken breast chopped into bite sized pieces
• 20 oz bag stir-fry mix frozen vegetables
• 1 cup teriyaki sauce
• Serving suggestion rice or noodles

1. Cut chicken breast into bite size pieces season with salt and set aside.

2. In a wok or large skillet heat olive oil.

3. Cook onions and garlic until fragrant.

4. Add chicken to pan and cook stirring continuously for 5-7 minutes.

5. Pour in vegetables and cook for 3-5 minutes

6. Add teriyaki sauce and toss to coat.

7. Serving suggestion serve over rice or noodles

Cut the chicken into small pieces so that it will cook through evenly and quickly.

There's no need to thaw the frozen vegetables. I just toss them into the skillet still frozen and they warm up quickly once added to the skillet.

Buy frozen chopped onion instead of chopping a fresh onion to save time. Just measure out the amount you need and add it to your skillet.

Purchase minced garlic in a jar, usually found in the produce section of the grocery store, scoop out the amount you need for the recipe. For this stir-fry you will need a tablespoon of minced garlic. Keep the opened jar in the fridge to keep fresh.

Nutrition Facts

Teriyaki Chicken Stir Fry

Amount Per Serving (1 g)

Calories 484 Calories from Fat 126

% Daily Value*

Fat 14g 22%

Saturated Fat 2g 13%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 145mg 48%

Sodium 3091mg 134%

Potassium 1330mg 38%

Carbohydrates 32g 11%

Fiber 6g 25%

Sugar 11g 12%

Protein 57g 114%

Vitamin A 7266IU 145%

Vitamin C 19mg 23%

Calcium 72mg 7%

Iron 4mg 22%

* Percent Daily Values are based on a 2000 calorie diet.

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