This teriyaki chicken stir fry recipe is full of chicken, colorful veggies and pineapple, all tossed in a sweet and savory homemade teriyaki sauce.
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So it’s no secret that I love stir fries. In fact, many of the most popular recipes on this site are stir fries! This teriyaki chicken stir fry is a little bit different because it’s got the whole sweet and savory thing going on with the addition of pineapple. Plus all of those brightly colored vegetables just make me happy, it’s like a rainbow on a plate!
Let’s talk about how to make chicken teriyaki stir fry. Saute the onions, peppers and pineapple, then remove from the pan and add the chicken. Cook the chicken until it’s golden brown, then add the veggies and pineapple back to the pan. While you cook the veggies and chicken, make the teriyaki sauce. Pour the sauce into the stir fry, top with sesame seeds and serve!
I like to use green and red bell peppers here, but you could definitely use just one color. I also used fresh pineapple, but if you’ve got canned, go ahead and use that, it’ll still be just as delicious. Homemade teriyaki sauce only takes a few minutes to make, but if you’re really pressed for time, you can pick up a bottle of store bought sauce and be good to go.
My whole family absolutely loved this dish. I start some rice at the same time as I start the stir fry, and dinner is ready in 30 minutes! Doesn’t get much better than that, don’t you agree?
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Teriyaki Chicken Stir Fry
This teriyaki chicken stir fry recipe is full of chicken, colorful veggies and pineapple, all tossed in a sweet and savory homemade teriyaki sauce.
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1 inch pieces
- 1 tablespoon vegetable oil divided use
- 1/2 cup red onion cut into 1/2 inch pieces
- 1 cup red and/or green bell peppers cut into 1/2 inch pieces
- 1 cup pineapple chunks
- salt and pepper to taste
- 2 tablespoons sesame seeds
For the sauce:
- 1/4 cup soy sauce
- 1/2 cup water
- 3 tablespoons brown sugar
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon + 1 teaspoon cornstarch
Instructions
Heat 1 teaspoon of the oil in a large pan over medium high heat. Add the peppers and onion and cook for 3-5 minutes until softened and lightly browned. Add the pineapple and cook for 1-2 more minutes. Season to taste with salt and pepper.
Remove the vegetables from the pan; place on a plate and cover with foil to keep warm.
Add the remaining 2 teaspoons of oil to the pan. Add the chicken, then season with salt and pepper to taste. Cook, stirring occasionally, until the meat is browned and cooked through, 4-6 minutes.
While the chicken is cooking, make the sauce. Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened.
Add the vegetables back to the pan with the chicken. Pour in the sauce and toss to coat. Sprinkle with sesame seeds and serve.
Things You’ll Need (or Want!)
Looks so healthy with all these colorful vegetables!