Shortcut Chicken Teriyaki Stir Fry
This easy chicken teriyaki stir fry uses frozen grilled chicken, frozen veggies, and store-bought sauce for a super quick family dinner idea on busy weeknights.
Ingredients
- 1 bag precooked frozen grilled chicken strips 16-22 ounces
- 1 bag frozen stir-fry vegetables 20 ounces
- ½ bottle Sweet Baby Ray's Teriyaki Sauce
- 3 cups white rice
- 1 tablespoon oil canola or avocado
Instructions
- Prepare white rice according to package directions.
- Heat oil in skillet over medium-high heat.
- Cook the grilled chicken, stirring occasionally, until heated through and lightly browned.
- Add in the frozen stir-fry veggies and cook for 5-6 minutes or until veggies are tender.
- Reduce heat to medium, then add the teriyaki sauce. Stir well and simmer for 3-5 minutes until everything is coated.
- Serve over white rice and enjoy!
Notes
Variations:
- Swap out the frozen veggies with any veggies you would like. Prefer onions and peppers? Add those with chicken instead.
- You can use rotisserie chicken in place of the grilled chicken. Or, use leftover pork or steak.
- Stir in some canned pineapple chunks during the last few minutes of cooking if you want to add some sweetness.
- Add some red pepper flakes or sriracha sauce for some spice.
- Serve over noodles or ramen instead of the rice.
- If you want a healthier version of this recipe, use brown rice or Jasmine rice. You can use less sauce with a little water to lighten it up. Also, if you have your own homemade version, you can use that instead.
Storage
- Store your leftovers in an airtight container in the fridge for 3-4 days. To reheat- microwave or heat in a skillet over medium heat.