Teriyaki Chicken Stir-Fry with Brown Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent chicken glazed with sweet soy sauce, stir-fried with colorful bell peppers and broccoli, served over fluffy brown rice. This asian-inspired chicken 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.

★ 4.0 (15 ratings) Prep: 20 min Cook: 30 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1.5 cups brown rice and cook in a pot with 3 cups water according to package instructions.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Teriyaki Chicken Stir-Fry with Brown Rice take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Teriyaki Chicken Stir-Fry with Brown Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Teriyaki Chicken Stir-Fry with Brown Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Teriyaki Chicken Stir-Fry with Brown Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Teriyaki Chicken Stir-Fry with Brown Rice?

Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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