Grilled Teriyaki Chicken Stir-Fry

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1 pound boneless, skinless chicken breasts
1/4 cup teriyaki sauce
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon vegetable oil
1 bell pepper, thinly sliced
1 red onion, thinly sliced
1 cup broccoli florets
1 carrot, grated
1/2 cup snap peas
2 green onions, chopped
Cooked rice, for serving


1.Preheat grill to medium-high heat.
2.In a small bowl, whisk together teriyaki sauce, soy sauce, honey, minced garlic, and minced ginger.
3.Place chicken breasts in a large zip-top bag and pour half of the marinade over the chicken. Seal the bag and let the chicken marinate for 10-15 minutes.
4.Grill chicken for 6-8 minutes per side or until cooked through. Remove from grill and let rest for 5 minutes. Slice chicken into strips.
5.Meanwhile, heat vegetable oil in a large skillet or wok over medium-high heat. Add bell pepper, red onion, broccoli, carrot, and snap peas. Cook, stirring frequently, until vegetables are tender-crisp, about 5-6 minutes.
6.Add sliced grilled chicken and remaining marinade to the skillet. Cook for 2-3 minutes, until heated through and coated in sauce.
7.Serve the stir-fry over cooked rice and sprinkle with chopped green onions.

A delicious and healthy stir-fry recipe with grilled teriyaki chicken.

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