One pan. Three basic ingredients. Endless ways to mix it up. This quick and easy meal pulls out all the shortcuts for a well-rounded meal the whole family will enjoy!
Stir-fries are great for so many reasons. They’re quick to whip up, full of contrasting flavors, and an excellent way to load up on crisp, colorful vegetables.
Stir-fries are also endlessly flexible, meaning they’re a great way to clean out the refrigerator!
In the following recipe, I fully embrace the quick and easy concept, using just three simple ingredients and then offering a handful of options.
My family has enjoyed this meal countless times. For my longtime readers who express appreciation for the options I frequently provide with my recipes, this is how they come to be–just getting dinner on the table night after night, week after week.
The noted variations are simply things I’ve tried and liked in the process. Sometimes, an addition or change is for the sake of creativity. Other times, it’s desperation!
So, without further adieu…
One Pan Chicken Teriyaki Stir Fry
A bag of shredded Brussels sprouts offers a handy shortcut, but you may thinly slice whole sprouts if preferred.
Ingredients
- 2 tablespoons olive oil, divided use
- 1 pound boneless, skinless chicken breasts or thighs, chopped into bite-size pieces
- 1 (10 to 12-ounce) package shaved Brussels sprouts (or a mix of sprouts and broccoli slaw)
- ¼ cup teriyaki sauce (homemade or your favorite store-bought)
- Optional toppings and variations below
Instructions
- Heat 1 tablespoon of the oil in a large (12-inch works well) nonstick pan or seasoned cast iron skillet over medium high heat. Sauté chicken the chicken until cooked through, 7-10 minutes depending on size of pieces and type of meat. (I cook thigh meat until more well done but aim for breast meat that’s just cooked through the center, as the leaner meat dries out more easily.) When done, transfer to a plate.
- Add the remaining 1 tablespoon of oil to the pan and swirl the pan to lightly coat the surface. Add the shaved Brussels sprouts and cook until lightly browned but not limp, about 3-4 minutes. (At first, I spread the sprouts out in an even layer and let them sear, undisturbed. Once I notice some color developing, I stir frequently until cooked to my liking.)
- Add the reserved chicken and any accumulated juices back to the pan, drizzle in the teriyaki sauce and toss to evenly distribute.
- Enjoy as is or with optional topping(s).
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