Chicken Stir Fry

Angel Thompson


This is a quick meal. I used it mostly on nights were I'm short on time. Taste is wonderful!

*Can use fresh vegetables instead of frozen*
-2 cups of combined peppers, zucchini, eggplant or tomatoes.

*Can substitute the chicken with beef, pork or seafood as well.*

*Serve over rice*

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10 Min
20 Min
Pan Fry


1 lb
bonless, skinless chicken breasts. cut into thin strips
1 small
onion, sliced
2 Tbsp
vegetable oil
2 clove
garlic, minced
2 c
frozen seven vegetable stir fry blend
2/3 c
teriyaki sauce, divided
2 tsp
1 tsp
sesame seeds


1In large skillet, cook and stir onion in hot oil until translucent. Add garlic. Cook 1 min.
2Add chicken. Cook and stir until chicken is almost cooked through. Remove chicken and onion from pan and set aside in covered dish.
3Add frozen vegetables and 1/2 cup teriyaki sauce to skillet. Bring to a boil then simmer, covered, for 5 minutes.
4While vegetables are simmering, blend cornstarch with remaining teriyaki sauce.
5Add chicken and cornstarch mixture to pan and continue cooking until chicken is cooked through and sauce is thickened. Stir in sesame seeds.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy