Teriyaki Chicken Stir Fry With Brown Rice

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My quick and easy teriyaki chicken stir fry recipe is a healthier version of this takeout favorite, with tender teriyaki chicken served with fresh vegetables on a bed of brown rice.

Chicken Teriyaki Stir Fry with Brown Rice

Two weeks ago I shared my beef and broccoli recipe with y’all. It used to be one of our favorite takeout meals until I started making it at home, and then it quickly became one of our favorite homemade meals. I love being able to make healthier versions of our takeout favorites, that are as quick, easy, and simple as getting takeout, you know?

Well, this teriyaki chicken stir fry recipe is at the top of my personal list of “things I really like to eat”. I usually make a double recipe for supper (the recipe serves 4) so I can put some in lunch-sized servings and enjoy it throughout the week. In fact, I had some for breakfast this morning. I know I know, it doesn’t look like breakfast but if this chicken teriyaki is sitting in your fridge it will be calling your name until you finish it off too. 

This is a fast and fresh chicken teriyaki recipe that comes together faster than a prairie fire with a tailwind! You can use whatever veggies you have on hand or prefer in place of the ones I have chosen. Sometimes I add squash, mushrooms, zucchini, and even tomatoes, but the fallback for teriyaki chicken stir fry is always broccoli florets and carrots. Then all you need is garlic powder and teriyaki sauce for flavor and some chicken breast.

I prefer to serve my teriyaki chicken with brown rice because we’re a low-carb household. However, you can use whatever rice you like. You might also want to try keto-friendly cauliflower rice. Alright, let’s get cookin’!

Chicken Teriyaki Stir Fry ingredients

Recipe Ingredients

  • Broccoli florets
  • Matchstick cut carrots
  • Boneless skinless chicken breast cut into bite-sized pieces
  • Vegetable oil (just a scant amount)
  • Garlic powder
  • Teriyaki sauce
  • Salt
  • Brown rice

How to Make Teriyaki Chicken Stir Fry

Brown chicken in skillet.

Place oil in a large skillet over medium-high heat.

Add chicken pieces and cook, stirring often, until lightly brown and no longer pink in the center (about 5 to 7 minutes).

Add veggies, sauce, and garlic powder.

Stir in all veggies, garlic powder, and sauce.

Simmer until veggies are tender.

Reduce heat to medium and continue cooking, stirring frequently, until veggies are tender (about 10 minutes).

Chicken Teriyaki Stir Fry

Serve over hot cooked rice and top with additional sauce if desired.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days and easily reheat them in the microwave. Told ya, make double as it’s great for meal prep!

Recipe Notes

  • Other vegetables that work well in chicken teriyaki stir fry include onion (cut into wedges), sliced green bell pepper or red bell pepper, green beans, chopped asparagus, water chestnuts, and/or sugar snap peas. I’d shoot for adding about four cups in total but you can add more or less if you like.
  • For added flavor, substitute the vegetable oil for sesame oil.
  • You can also substitute the chicken breast for skinless boneless chicken thigh fillets if you prefer.
  • Instead of garlic powder, add a minced garlic clove.
  • Garnish the stir fry with green onion or sesame seeds.
  • Instead of brown rice, serve the chicken teriyaki stir fry with jasmine rice, udon noodles, rice noodles, or zoodles.
  • For vegetarian stir fry, substitute the chicken for tofu or double the vegetables.

Recipe FAQs

Can I double this teriyaki chicken stir fry recipe?

Yes, it’s so easy to double this chicken teriyaki recipe! If feeding a larger or hungrier crowd, double the amount of rice and load up on veggies. If you double the veggies, double the sauce and garlic powder as well.

What is teriyaki sauce made from?

Traditional teriyaki sauce is made with a combination of soy sauce, mirin (Japanese rice wine), and brown sugar. However, Westernized versions and homemade teriyaki sauce usually include these ingredients as well as honey, garlic, and ginger for added flavor.

You may also like these other easy dinner recipes:

Sheet Pan Chicken Teriyaki

Asian Pork Tenderloin Skillet (Quick & Budget-Friendly)

Garden Skillet Supper (a.k.a Ground Beef and Vegetables)

Beef Lo Mein Recipe

Veggie Lo Mein (PF Chang’s Copycat Recipe)

Easy Crock Pot Chicken Lettuce Wraps

Teriyaki Chicken Stir Fry

My quick and easy teriyaki chicken stir fry recipe is a healthier version of this takeout favorite, with tender teriyaki chicken served with fresh vegetables on a bed of brown rice.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, rice, teriyaki
Servings: 4
Calories: 492kcal

Ingredients

  • 2 cups uncooked brown rice, cooked according to package directions
  • 1 tbsp vegetable oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 cups broccoli or veggie of choice
  • 2 cups matchstick carrots or veggie of choice
  • 1/2 tsp garlic powder
  • 1/3 cup teriyaki sauce

Instructions

  • Place oil in a large skillet and heat over medium-high heat. Add chicken pieces and cook, stirring frequently, until chicken is lightly brown and no longer pink in the center (5-7 minutes).
    1 tbsp vegetable oil, 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • Add vegetables, garlic powder, and teriyaki sauce to the skillet. Reduce heat to medium and cook, stirring often, until vegetables are tender (about 10 minutes).
    2 cups broccoli or veggie of choice, 2 cups matchstick carrots or veggie of choice, 1/2 tsp garlic powder, 1/3 cup teriyaki sauce
  • Serve over hot cooked rice.
    2 cups uncooked brown rice, cooked according to package directions

Nutrition

Calories: 492kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

 

“The greatest weapon against stress is our ability to choose one thought over another.” 

~William James

Fresh and Fast Chicken Teriyaki

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106 Comments

  1. I love a breakfast turkey sandwich the day after Thanksgiving but, mostly, I stick to traditional breakfast fare.

  2. I almost always eat leftovers for breakfast. After preparing egg dishes for everyone else, I want to eat something FAST

  3. At my house “Breakfast” just translates into “the first meal you eat in the day” 🙂 I’ve been known to eat cold spaghetti, pizza, PB&J or leftover Chinese first thing in the morning – I’m an Equal Opportunity Foodie!

      1. I’m with Susan. Breakfast is just the first meal of the day. I have to start the day with some protein and am often sensitive to eggs, soooooo…. Sometimes I’ll make a hamburger, piece of pizza, have some chicken pot pie…..

  4. Coffee is the only thing I can stomach in the morning. I’m one of those people who can’t stomach food in the morning, it will literally make me sick ( I’ve been like this since I was a child ). I usually have three cups of coffee and I’m good to go until lunch. Speaking of coffee…..I’ve been enjoying your recipe for homemade pumpkin spice latte, lately (not in the morning though, lol). I ordered the milk frother from Amazon and it is amazing. You might want to repost the video since Starbucks is not selling the latte right now.

  5. Anything goes. I like variety and leftovers are better for you than the packaged cereals that have enough sugar in them to keep you on a “high” for a week.

  6. I’ve been known to eat mashed potatoes for breakfast, but I don’t think I could handle the strong flavors of most supper foods that early in the day. But hey, more power to ya. 🙂

    My husband doesn’t eat any Asian styled food, but I love making stuff like this if he’s working through supper. Yum!

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