Baked Teriyaki Chicken Stir Fry
Savor the perfect blend of bold flavors and wholesome ingredients with this Baked Teriyaki Chicken Stir Fry! This easy yet impressive dinner brings together juicy, oven-baked chicken thighs glazed with savory teriyaki sauce and a medley of crisp-tender vegetables, including broccoli, red bell pepper, carrots, and snap peas. Infused with aromatic garlic and ginger, the dish is elevated by a luscious homemade stir-fry sauce that thickens to perfection. Served over fluffy white or nutty brown rice and garnished with sesame seeds and green onions, this recipe is a nutritious, flavor-packed weeknight meal that’s as satisfying as it is simple. Ideal for busy evenings, it combines the convenience of baking with the vibrant freshness of stir-frying. Perfect for meal prep or impressing your family, this Baked Teriyaki Chicken Stir Fry is a must-try for anyone craving a delicious, Asian-inspired dinner.
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Recipe Information
Ingredients
- 1.5 lbs Boneless, skinless chicken thighs
- 1 cup Teriyaki sauce
- 2 tbsp Olive oil
- 3 cups Broccoli florets
- 1 Red bell pepper
- 1 Carrot
- 1 cup Snap peas
- 3 cloves Garlic
- 1 tsp Fresh ginger
- 2 tbsp Soy sauce
- 1 tsp Cornstarch
- 2 tbsp Water
- 4 cups Cooked white or brown rice
- 1 tbsp Sesame seeds
- 2 Green onions
Instructions
Preheat your oven to 400°F (200°C) and grease a baking dish with 1 tablespoon of olive oil.
Place the chicken thighs in the baking dish and pour 3/4 cup of teriyaki sauce over the chicken, making sure to coat each piece. Let marinate for 10 minutes if time allows.
Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Halfway through, spoon some of the teriyaki sauce from the dish over the chicken for extra flavor.
While the chicken bakes, heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Prepare the vegetables: slice the red bell pepper into thin strips, julienne the carrot, and mince the garlic and ginger. Trim the snap peas if necessary.
Add the broccoli florets, red bell pepper, carrot, and snap peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
Stir in the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
In a small bowl, mix soy sauce, the remaining 1/4 cup of teriyaki sauce, cornstarch, and water to create a stir-fry sauce. Pour this mixture into the skillet with the vegetables and stir well. Cook until the sauce thickens, about 1-2 minutes.
Once the chicken is done, remove it from the oven and slice it into strips.
Serve the stir-fried vegetables and sliced chicken over a bed of cooked white or brown rice. Garnish with sesame seeds and sliced green onions for extra flavor and presentation.
Enjoy your homemade Baked Teriyaki Chicken Stir Fry!
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 3187 mg | 139% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 14.1 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 120 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 725 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
