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…
Cook the chicken first and then remove to a plate.
Add the shredded Brussels sprouts and sear them briefly. The aim is to develop a hint of color while maintaining some texture. I prefer more coarsely shredded sprouts for this purpose.
Add the reserved chicken and any accumulated juices back to the pan, drizzle in the teriyaki sauce and toss to evenly distribute. If you’ve included any of the options, like red pepper, you may add them back to the pan now, too. You may use Homemade Teriyaki Sauce, although worthy store-bought options abound. Here, I’m using Wegmans brand, which is a lower-sodium option compared to many store-bought teriyakis.
Serve over rice, or enjoy as is. I like to top the stir fry with a sprinkle of nuts and/or seeds, oftentimes using cashews as shown here.
If you’d enjoy making your own sauce, I recommend this recipe for Homemade Teriyaki Sauce. Most of the ingredients are pantry staples and the sauce comes together quickly and keeps for several weeks in the refrigerator.
A colorful, flavorful weeknight savior!
One Pan Chicken Teriyaki Stir FryYield: 3 servings (I often make 1½ to 2x the recipe and cook in a 14-inch skillet)
One pan. Three basic ingredients. Endless ways to mix it up. The key to best flavor and texture is quickly searing the slaw to develop color and flavor while maintaining just a hint of crispness.
A bag of shredded Brussels sprouts offers a handy shortcut, but you may thinly slice whole sprouts if preferred.
- 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
InstructionsHeat 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).
Variations:
•I’ve used 1 pound of ground turkey instead of the chopped chicken; ground pork would be another delicious option. (See this lentil variation too.)
•To ramp up the veggies and add appealing color, I often sauté a sliced red bell pepper after transferring the chicken to the plate. I add an extra drizzle of olive oil, sauté 3-5 minutes or until tender, and then add to the plate with the chicken before proceeding.
•For more vegetable variety, I’ve used broccoli slaw. My favorite combination as of late, however, is to use half shaved Brussels sprouts and half broccoli slaw.
•In place of the store-bought sauce, you may use homemade teriyaki sauce. Or choose something similar like a sesame ginger sauce or perhaps cilantro lime.
For serving:
•Topping choices are seemingly endless, from nuts (cashews, almonds, peanuts, pistachios) and seeds (sunflower seeds and pepitas) to chopped fresh herbs (cilantro, chives, parsley, basil) and/or sliced scallions.
•The stir fry offers a complete, satisfying meal on its own, but a side of rice, rice noodles, or your favorite pasta or grain adds heft to the meal and will stretch the number of servings. In this case, you may wish to toss your side of choice with a bit of extra teriyaki sauce or a light sprinkle of soy sauce or tamari.
•Chopped avocado may be added before serving. If expecting leftovers, use as a topping on individual servings.
•Those who enjoy spicy foods may appreciate a drizzle of sriracha sauce or chili garlic sauce.
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A bag of shredded Brussels sprouts offers a handy shortcut, but you may thinly slice whole sprouts if preferred.
- 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
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).
Variations:
•I’ve used 1 pound of ground turkey instead of the chopped chicken; ground pork would be another delicious option. (See this lentil variation too.)
•To ramp up the veggies and add appealing color, I often sauté a sliced red bell pepper after transferring the chicken to the plate. I add an extra drizzle of olive oil, sauté 3-5 minutes or until tender, and then add to the plate with the chicken before proceeding.
•For more vegetable variety, I’ve used broccoli slaw. My favorite combination as of late, however, is to use half shaved Brussels sprouts and half broccoli slaw.
•In place of the store-bought sauce, you may use homemade teriyaki sauce. Or choose something similar like a sesame ginger sauce or perhaps cilantro lime.
For serving:
•Topping choices are seemingly endless, from nuts (cashews, almonds, peanuts, pistachios) and seeds (sunflower seeds and pepitas) to chopped fresh herbs (cilantro, chives, parsley, basil) and/or sliced scallions.
•The stir fry offers a complete, satisfying meal on its own, but a side of rice, rice noodles, or your favorite pasta or grain adds heft to the meal and will stretch the number of servings. In this case, you may wish to toss your side of choice with a bit of extra teriyaki sauce or a light sprinkle of soy sauce or tamari.
•Chopped avocado may be added before serving. If expecting leftovers, use as a topping on individual servings.
•Those who enjoy spicy foods may appreciate a drizzle of sriracha sauce or chili garlic sauce.
used broccoli instead of Brussels sprouts – it was a hit!
Fabulous! Thank you for the great feedback!