This simple Teriyaki Chicken recipe is sweet and savory with tender chicken pieces and stir-fried vegetables. Serve on a bed of rice or noodles.
Oftentimes it feels like grabbing takeout is the easiest way to get dinner on the table. But there are so many easy dinner recipes that can be made at home in less time than it would take to drive to the takeout place, wait in line, and drive back home. Making a meal is often even faster than waiting for food to be delivered.
The most important thing is to do a little planning ahead so that you have the ingredients in your fridge. Then, this Teriyaki Chicken meal can be ready in about 15 minutes!
Start by cutting up some vegetables. This recipe calls for 1/2 cup of sliced red bell peppers.
Can I use frozen vegetables instead of fresh?
Yes, you can use a frozen vegetable stir-fry mix to make this teriyaki chicken. Using a frozen veggie mix can save you time and it is convenient to keep a bag on hand in the freezer.
Keep in mind that if you use frozen vegetables, they will take longer to cook in the frying pan. To save a little time, you could pre-cook the vegetables in the microwave while you are cooking the chicken.
Thinly slice enough snap peas to make a half cup.
Why cut the snap peas?
I wanted my vegetables to be more of a uniform size to make them cook more evenly and to make the teriyaki chicken easier to eat. You may certainly leave the snap peas whole if you prefer them that way.
Peel and slice enough carrots to make a half cup.
Can I use shredded carrots?
Both precut and bagged shredded carrots and carrot chips would work in this recipe. The shredded carrots will cook a little faster since they are so thin. And the carrot chips will take a little longer to cook since they are bigger and thicker.
Cut boneless, skinless chicken breasts into cubes and sprinkle with salt and pepper.
Should I use chicken breasts or chicken thighs for teriyaki chicken?
You can use either one. I prefer using chicken breasts when cooking chicken. Others prefer chicken thighs. Chicken thighs have more fat in them and could therefore help the chicken stay more moist if that is a concern of yours.
Cook until golden brown, turning occasionally. Remove from pan and set aside.
Would it work to use pre-cooked chicken?
Yes, that would definitely work in this recipe. One of my favorite meal shortcuts is using pre-cooked chicken! Rotisserie chicken is a great option. It is even available in some grocery stores already shredded. Another great choice is chicken you’ll already cooked such as leftover chicken. Next time you make chicken, prepare extra and store it in the freezer for another meal.
Heat olive oil in the frying pan and add the sliced vegetables.
What other vegetables could be added to teriyaki chicken?
You can add any of your favorite vegetables! Other options include onions, cabbage, broccoli, bell peppers, and mushrooms.
Stir fry the vegetables for about three minutes until tender-crisp.
If I steam the veggies in the microwave, can I skip stir-frying them?
Yes, if your vegetables are already cooked, you can skip cooking them in the pan. Instead, add the cooked vegetables to the cooked chicken and top with the teriyaki sauce. Stir and cook until heated through.
Add the cooked chicken and teriyaki sauce. Stir to coat and cook until heated through.
Do you have a recipe for teriyaki sauce?
Yes, you can find my teriyaki sauce recipe here. But if you are short on time, you can also use store-bought teriyaki sauce to make this teriyaki chicken.
Garnish with sliced green onions and toasted sesame seeds.
Can I make this without the veggies?
Yes, you can just skip that step if that is what your family prefers. Once the chicken has finished cooking, simply add the sauce, and stir to coat.
On the other hand, if you have some family members that want the veggies and others that don’t, serve the chicken and vegetables separately.
What goes with teriyaki chicken?
Teriyaki chicken can be served on white rice, brown rice, fried rice, cauliflower rice (find my recipe here), or noodles. Try serving with lettuce wraps as a fun alternative.
As far as side dishes for teriyaki chicken, serve it with wontons, egg rolls, spring rolls, potstickers, edamame, Asian salad, egg drop soup, and lettuce wraps.
Want more Asian inspired recipes? Try these next:
Honey Garlic Chicken: This Honey Garlic Chicken recipe is so easy to prepare and will be a family favorite! Made with chicken breasts and a four ingredient honey garlic sauce.
Egg Rolls In A Bowl: Make Egg Rolls In A Bowl for a low carb meal full of veggies! It’s like having egg rolls minus the extra work of frying. Can be topped with wonton strips.
General Tso Chicken: Skip the takeout and make this General Tso Chicken recipe at home! It’s easy to make and full of flavor. Serve over rice or noodles for a family dinner.
Orange Chicken: This 30-minute skillet recipe for orange chicken is easy to make and so delicious! It’s an easy dinner recipe that your whole family will love.
- 1/2 cup sliced red bell peppers
- 1/2 cup sliced snap peas
- 1/2 cup sliced carrots
- 1 lb boneless skinless chicken breasts, cubed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoon olive oil divided
- 1 cup teriyaki sauce
- 2 tablespoon sliced green onions
- 2 teaspoon toasted sesame seeds
- Slice the red bell peppers, snap peas, and carrots. Set aside.
- Heat two tablespoons of olive oil in a large skillet over medium-high heat. Sprinkle the cubed chicken with salt and peppers. Transfer the chicken to the pan and fry for 5-7 minutes, until fully cooked, turning occasionally to brown all sides. Remove from the pan and set aside.
- Heat one tablespoon of olive oil in the skillet. Add the sliced vegetables. Stir-fry for about three minutes until tender-crisp.
- Add the cooked chicken and teriyaki sauce. Stir to coat and cook until heated through.
- Garnish with green onions and toasted sesame seeds.