One Pot Teriyaki Chicken Stir Fry
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Do you love Teriyaki Chicken Stir Fry? Now you can make this easy one pot meal with all the flavor of take out. This delicious skillet meal is going to be part of your menu from now.
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One Pot Teriyaki Chicken Stir Fry
I love making stir fry. I make them often. When I can make something easy that everyone in the house will love, it becomes one of my go to recipes. Whenever I make honey teriyaki chicken, the entire family cleans their plate. Delicious and packed with veggies, this is a one pot meal that is sure to be a hit.
Variations to this Easy Teriyaki Chicken Recipe
While easy teriyaki chicken is a basic recipe that involves veggies, rice, and chicken mixed with Teriyaki sauce, there are a few ways to change the recipe. You can try:
- Want a Keto Teriyaki Chicken recipe? Change the regular rice for cauliflower rice and use a sugar free teriyaki sauce. You will want to change the veggies to low carb veggies that you love.
- Want to make it easier? There are bags of frozen veggies specifically for stir fry. This is an easy shortcut and it does not compromise the taste.
- Don’t like these veggies? That’s ok. Simply change them for veggies you like. You do not have to stick to the vegetables that are “normally” in chicken stir fry. Use squash, zucchini, eggplant, any type you like. While it isn’t traditional, it is healthy and delicious.
How to Store Honey Teriyaki Chicken
Once the stir fry is cooled, if you have leftovers you will need to store the honey teriyaki chicken in the refrigerator. Be sure to wrap it with plastic or store it in an airtight container. This will prevent the honey teriyaki chicken from going bad.
How Long Does this One Pot Meal Last in the Fridge
When you are storing this leftover one pot meal, it will stay good in the refrigerator for three to four days. Anything after that increases the risk of food poisoning. To help this one pot meal stay fresh the longest, you will need to make sure that the chicken stir fry is stored properly.
Can This Skillet Meal Be Frozen
This skillet meal makes a great freezer meal as well. You make the meal and then once it is cooled you can freeze it. I like to store these types of meals in freezer bag because it lays flat and it keeps away freezer burn. You can also write directly on the bag what it is and when it was made.
If you do not think you will finish the leftovers before they go bad, you should freeze the leftover right away. This will help it to last longer while frozen but also you have thawed it to reheat for another night.
How to Reheat Teriyaki Chicken Stir Fry
When you are ready to reheat this teriyaki chicken recipe, you will want to reheat it in a skillet. This is the best way to make sure everything gets heated through and does not get over cooked. However, if you are short on time and want to reheat this faster, you can reheat it in the microwave in a microwave safe dish.
Ingredients in One Pot Teriyaki Chicken Stir Fry
- canola oil
- chicken tenders
- red bell pepper
- green bell pepper
- shredded carrots
- instant white rice
- chicken broth
- soy sauce
- frozen peas
How to Make One Pot Teriyaki Chicken Stir Fry
Using a large skillet, heat oil over medium heat and add the chicken.
Cook on both sides until browned
Add the red and green peppers and cook for 5 minutes until al dente
Add, carrots, minced ginger, and minced garlic and cook for 2 more minutes, gradually stirring mixture to avoid it burning
Stir in the rice, broth, honey, soy sauce, vinegar and peas
Cover with a lid and bring the contents to a simmer
Stir and cover again, continue to cook until the rice is tender
Remove from heat and allow to sit covered for 5-8 more minutes
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One Pot Teriyaki Chicken Stir Fry
- 1 tbsp canola oil
- 5 chicken tenders, cubed
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 1/2 C shredded carrots
- 1 tsp minced ginger
- 2 tsp minced garlic
- 2 C instant white rice
- 1 1/4 C chicken broth
- 1/4 C honey
- 1/2 C soy sauce
- 1 tbsp vinegar
- 1 C frozen peas
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- Using a large skillet, heat oil over medium heat and add the chicken.
- Cook on both sides until browned
- Add the red and green peppers and cook for 5 minutes until al dente
- Add, carrots, minced ginger, and minced garlic and cook for 2 more minutes, gradually stirring mixture to avoid it burning
- Stir in the rice, broth, honey, soy sauce, vinegar and peas
- Cover with a lid and bring the contents to a simmer
- Stir and cover again, continue to cook until the rice is tender
- Remove from heat and allow to sit covered for 5-8 more minutes
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Really good! I used chicken breasts instead of thighs…husband doesn’t like dark meat…and it was very tender, not dry at all….delicious. It had just a bit more heat than my husband likes but my son and I had no problem at all with it. Will definitely make again!