- 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
One Pan Chicken Teriyaki Stir Fry
Yield: 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.
A bag of shredded Brussels sprouts offers a handy shortcut, but you may thinly slice whole sprouts if preferred.
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).
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.