Easy chicken stir-fry is just that – EASY! When take out is not an option, you can have stir-fry at home!
I love getting Chinese take-out but my family, not so much. It’s one of the two meals I enjoy when I take a night off from cooking. The other would be pizza. This easy chicken stir-fry comes together in about 30 minutes.
The use of convenience foods gets this on the table quickly. I used bottled teriyaki sauce but if you prefer to make your own, my friends, Jan of Tip Garden and Kylee of Kylee Cooks both have homemade versions. Each are a little different so check them both out.
For those family members who prefer a beef take-out dish, check out my beef and broccoli with fried rice. Both are delicious and it’s always nice to have options when you want to recreate take out dishes.
If you prefer, or have more time, you can use fresh vegetables and parboil or steam them before adding to the stir-fry. This way you can use your favorite veggies.
- 1 ½ pounds chicken breast cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 16 ounce bag frozen stir-fry blend vegetables
- 1 ½ cups teriyaki sauce
- 1 cup white rice, cooked
- In a large skillet, over high heat, add olive oil. Season the chicken with salt and pepper. Add chicken to pan and cook about 10 minutes, stirring often. Add the frozen vegetables and cook for an additional 3 minutes, until vegetables are tender.
- Prepare rice according to the package directions.
- Add the teriyaki sauce and mix well with chicken and vegetables until all is coated. Continue stirring occasionally for 5 - 7 minutes until chicken is done.
- Serve over the cooked rice.