Chicken Stir-fry Recipe

Name: Chicken Stir-fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Boneless, Skinless Chicken Breasts Cut Into Bite Sized Cubes; 2 Tablespoons Teriyaki Sauce Or More To Taste; 1 Tablespoon Island Soyaki Sauce Or More To Taste; 1 Tablespoon Sesame Oil (or Another Oil); 1 Bell Pepper, Stem And Seeds Removed, Cut Into Strips; 2 Carrots Cut Into Strips; 1 Onion, Cut Into Strips; 1 can (5 Oz. Size) Water Chestnuts, Drained And Diced; 3 Tablespoons Stir-fry Sauce Or More To Taste; Cooked White Rice; Sesame Seeds (optional)

Servings: persons

1 pound Boneless, Skinless Chicken Breasts Cut Into Bite Sized Cubes
2 Tablespoons Teriyaki Sauce Or More To Taste
1 Tablespoon Island Soyaki Sauce Or More To Taste
1 Tablespoon Sesame Oil (or Another Oil)
1 Bell Pepper, Stem And Seeds Removed, Cut Into Strips
2 Carrots Cut Into Strips
1 Onion, Cut Into Strips
1 can (5 Oz. Size) Water Chestnuts, Drained And Diced
3 Tablespoons Stir-fry Sauce Or More To Taste
Cooked White Rice
Sesame Seeds (optional)

1
Put the chicken into a bowl and add the teriyaki sauce and Soyaki sauce.
2
Add more as needed to coat the chicken.
3
Put the bowl into the refrigerator.
4
Marinate the chicken in the teriyaki and Soyaki sauces for at least an hour.
5
Heat the oil in a large saute pan over medium-high heat.
6
Add the chicken and stir-fry until the chicken is browned on all sides.
7
Next, add the bell pepper, carrots, onion, and water chestnuts.
8
Stir-fry for a few minutes until the veggies are softened to your liking.
9
Add the stir-fry sauce and stir-fry for a couple of minutes.
10
Serve with cooked white rice and sprinkle with a few sesame seeds (optional).

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound Boneless, Skinless Chicken Breasts Cut Into Bite Sized Cubes, 2 Tablespoons Teriyaki Sauce Or More To Taste, 1 Tablespoon Island Soyaki Sauce Or More To Taste, 1 Tablespoon Sesame Oil (or Another Oil), and more.

Yes, Chicken Stir-fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Stir-fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions