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Quick and Healthy Teriyaki Chicken Stir-Fry


  • 2 tablespoons grapeseed oil or other neutral oil, divided

  • 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces

  • 4 cups sliced bell peppers and onions

  • 1 cup chopped fresh pineapple

  • 1/4 cup low-sodium teriyaki sauce

  • 2 cups hot cooked brown rice


Step 1

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, stirring occasionally until chicken is golden brown and cooked through, about 5 minutes. Transfer to a plate.

Step 2

Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add peppers and onions; cook, stirring often, until tender-crisp, about 3 minutes. Then return the chicken to the pan and stir in pineapple and teriyaki sauce. Cook, stirring often, until the sauce thickens and coats the chicken, 2 minutes.

Step 3

Divide rice among 4 plates. Top with the chicken and vegetable mixture.

Nutritional Facts (per serving size)

Calories: 412

Fat: 13g

Saturated Fat: 2g

Cholesterol: 107mg

Carbohydrates: 46g

Total Sugars: 12g

Added Sugars: 3g

Protein: 28g

Fiber: 8g

Sodium: 446mg

Potassium: 447mg

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