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Super-Fast Chicken Teriyaki Stir-Fry

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by: Wholefully
Updated Sep 8, 2017
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This basic recipe for a teriyaki stir-fry is totally customizable—use chicken, beef or even tofu—and it's made super easy thanks to pre-cut, frozen stir-fry veggies from Cascadian Farms™.

More About This Recipe

  • Kitchen shortcuts are one of my favorite things in the whole wide world. When you learn a new (and maybe even better) way to accomplish something quickly in the kitchen? That feels like such a victory! My current favorite time saver: Cascadian Farms™ Organic Chinese-Style Stirfry Blend vegetables. It’s like cutting out a full hour worth of veggie chopping without sacrificing any flavor or nutrition. WIN. This stir-fry recipe is great because it gives you the easy teriyaki sauce recipe (so easy), and you can go about customizing it for your tastes from there. Keep it veggie by adding tofu instead of chicken. Use beef for a heartier meal. Serve it on top of quinoa. Add more red pepper flakes for a bigger kick. Pump up the veggies with whatever you have in your fridge. Make this recipe your own! The teriyaki sauce itself is a great one to keep on hand for all kinds of uses. It’s wonderful slathered on chicken or kebabs on the grill. If you have any extra sauce, it’ll keep in an airtight container in the fridge for 7-10 days.

Super-Fast Chicken Teriyaki Stir-Fry

  • Prep Time 5 min
  • Total 15 min
  • Servings 4
  • Ingredients 11
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Ingredients

For the Teriyaki Sauce

  • 1/2 cup low-sodium soy sauce
  • 1/3 cup honey
  • 2 tablespoons rice wine vinegar
  • Pinch of red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 cup water
  • 1 tablespoon cornstarch

For the Stir-Fry

  • 1 tablespoon canola oil
  • 2 cups cooked chopped chicken
  • 1 bag (10 oz) Cascadian Farm™ Organic Chinese-Style Stirfry Blend frozen vegetables
  • Cooked rice, additional soy sauce, green onions and sesame seeds, for serving

Instructions

  • Step 
    1
    To make the teriyaki sauce, combine the soy sauce, honey, rice wine vinegar, red pepper flakes and garlic powder in a medium saucepan over medium high heat. Bring to a boil.
  • Step 
    2
    Whisk together the water and cornstarch, and add it to the boiling soy sauce mixture. Simmer until just thickened, about 2 minutes. Remove from heat, and set aside.
  • Step 
    3
    Heat the canola oil in a wok or large skillet over high heat. Add in chicken and sauté just to warm and slightly brown, about 1 minute.
  • Step 
    4
    Add in the frozen veggies, and sauté until warmed through and tender, about 5 minutes.
  • Step 
    5
    Remove from heat, and pour the sauce over the veggies and chicken. Toss to coat.
  • Step 
    6
    Serve over rice and top with additional soy sauce, green onions and sesame seeds, as desired. Yields about 1 cup of stir-fry per serving.

Nutrition

300 Calories
9g Total Fat
23g Protein
32g Total Carbohydrate
25g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
1220mg
51%
Potassium
440mg
12%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
5%
Sugars
25g
Protein
23g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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