Need a fast food that is still special? This skillet prepared teriyaki chicken stir fry until a busy night, turning a pound of simple chicken into a half hour flavor, sweet flavor.
Stack it on fluffy white rice, pour it into the rice, or stuff it into the crispy romaine heart to choose a low-carb choice – your choice is yours. This dish has pantry staples and a large skillet to check out all boxes of healthy night dinners without sacrificing flavor. Let’s dive in!
Why do you love this recipe!
Weekend lifeguard – From 30 minutes from preparation to plate, it uses a large skillet and daily food pantry so you can quickly enjoy a delicious meal on the table without waiting time.
The light is satisfying – Lean chicken plus quick, simple homemade teriyaki sauce means many sweet flavors and less additive flavors, and effortlessly adapt to low-carb options such as lettuce wraps or cauliflower rice.
Meal MVP – The sauce keeps glossy, the chicken reheated like a dream, and freezes well, making these savory leftovers perfect for lunch or spreading rice bowls later this week.
Ingredient notes
- Ground chicken – Lean protein absorbs homemade sauce and keeps every bite juicy.
- olive oil – Slide quickly in the pan to make everything brown and not sticky.
- onion – Added mild sweetness and a little texture.
- Red Bell Pepper– Colors and crunches that surface in the sauce.
- Corn starch – Thick the liquid into a glossy coating; think of it as a built-in corn starch mud.
- soy sauce – A simple mapped salty backbone of sauce; exchange coconut aminos if you prefer.
- brown sugar – Balance soy with the mellow molasses sweetness.
- Garlic powder – Fast gravel depth when there is no time to chop cloves.
- Ginger on the ground – Bring warm, bright Asian flavor without peeling off fresh roots.
- Black pepper – Only enough bites to awaken the sweetness.
- Sesame seeds – Screaming nut decoration with resonance.
- Cooked white rice – Classic base, but brown rice or cauliflower rice is also suitable for low-carb options
Yes! The taste deepened overnight. Heat with water or other cup of light sauce to make it shine
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Use coconut amino sugar, low-sodium sauce sauce, and skip the extra salt; end with citrus.
Absolutely – Place the mixture in the heart of the romaine to make the crispy illuminated chicken lettuce wrap or cauliflower rice less than carbs.
First stir the corn starch in a small bowl of liquid; cook slowly until thickened, then pull it out of heat.
refrigerator: Cool and store in an airtight container for up to 4 days.
refrigerator: Cool the chicken into the mail bag; freeze until 3 months flat.
Reheat: Warm gently on the stove or microwave with a tablespoon of water to restore the sauce.
How to make mapped ground chicken stir-fry
- Heat olive oil in a large skillet over medium heat. Add ground chicken, chopped onions and red pepper. Cook for 2-3 minutes until slightly softened. Separate it with a spatula and cook until about 6-8 minutes, until browned and fully cooked.
- While the chicken is cooking, place soy sauce, brown sugar, garlic powder, ground ginger, black pepper and corn starch in a small bowl to make the teriyaki sauce.
- Pour teriyaki sauce into a skillet using the chicken mixture. Stir well and cover everything evenly.
- Lower the heat to low and cook for 4-6 minutes, stirring occasionally until the sauce thickens and coats with chicken. Remove from heat and stir in sesame seeds.
- Serve on a warm bed of rice and enjoy!
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Teriyaki Ground Chicken Stir-Fried Recipe
Need a fast food that is still special? This frying pan-prepared Teriyaki Chicken Stir-Fried French Fries brings a lot of flavor to busy nights in 30 minutes!
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Heat olive oil in a large skillet over medium heat. Add ground chicken, chopped onions and red pepper. Cook for 2-3 minutes until slightly softened. Separate it with a spatula and cook until about 6-8 minutes, until browned and fully cooked.
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While the chicken is cooking, place soy sauce, brown sugar, garlic powder, ground ginger, black pepper and corn starch in a small bowl to make the teriyaki sauce.
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Pour teriyaki sauce into a skillet using the chicken mixture. Stir well and cover everything evenly.
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Lower the heat to low and cook for 4-6 minutes, stirring occasionally until the sauce thickens and coats with chicken. Remove from heat and stir in sesame seeds.
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Serve on a warm bed of rice and enjoy!
Calories: 261KCAL | carbohydrate: 13g | protein: twenty twog | Fatty: 14g | Saturated fat: 3g | Polyunsaturated fat: 3g | Monounsaturated fat: 7g | Trans fat: 0.1g | cholesterol: 98mg | sodium: 883mg | Potassium: 748mg | fiber: 1g | sugar: 8g | Vitamin A: 1168IU | Vitamin C: 49mg | calcium: 41mg | iron: 2mg
Nutrition Disclaimer: Fresh meals at home are not nutritionists or nutritionists, and any shared nutrition information is just an estimate. If you need to verify any information, we recommend running the ingredients through the online nutrition calculator.
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