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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and grease a baking dish with 1 tablespoon of olive oil.

Step 2

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.

Step 3

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.

Step 4

While the chicken bakes, heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.

Step 5

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.

Step 6

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.

Step 7

Stir in the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant.

Step 8

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.

Step 9

Once the chicken is done, remove it from the oven and slice it into strips.

Step 10

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.

Step 11

Enjoy your homemade Baked Teriyaki Chicken Stir Fry!

Nutrition Facts

Serving size	(2475.8g)

Amount per serving	% Daily Value*
Calories	3229.6

Total Fat 110.9g	0%
Saturated Fat 26.4g	0%
Polyunsaturated Fat 4.8g
Cholesterol 850.5mg	0%
Sodium 6437.3mg	0%
Total Carbohydrate 310.7g	0%
Dietary Fiber 20.0g	0%
Total Sugars 52.6g
Protein 234.4g	0%

Vitamin D 47.6IU	0%
Calcium 511.8mg	0%
Iron 28.2mg	0%
Potassium 3111.8mg	0%

*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.

Source of Calories

Fat: 31.4%

Protein: 29.5%

Carbs: 39.1%