Teriyaki Chicken Stir-Fry with Brown Rice
Succulent chicken glazed with sweet soy sauce, stir-fried with colorful bell peppers and broccoli, served over fluffy brown rice. This Asian-inspired chicken recipe, ready in about 50 minutes, pairs boneless chicken thighs, brown rice, teriyaki sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs (cut into 1-inch cubes) boneless chicken thighs
- 1.5 cups (uncooked) brown rice
- 1/2 cup teriyaki sauce
- 2 (julienned) bell peppers
- 1.5 cups broccoli florets
- 1 tbsp (grated) ginger
- 2 cloves (minced) garlic
- 1 tbsp olive oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Rinse 1.5 cups brown rice and cook in a pot with 3 cups water according to package instructions.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 2 cloves minced garlic and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
- Step 3: Add 1.5 lbs chicken cubes and cook for 5-7 minutes until browned. Pour in 1/2 cup teriyaki sauce and stir to coat, cooking for 2-3 minutes until glossy.
- Step 4: Toss in 2 julienned bell peppers and 1.5 cups broccoli florets. Cook for 5 minutes until tender-crisp. Serve over 1.5 cups cooked brown rice.
