Easy Teriyaki Chicken Stir-Fry with Frozen Veggies and Rice

Why You’ll Love This Recipe

• Uses freezer and pantry staples, so dinner is always within reach.
• One pan for the stir-fry, plus microwave rice for a no-fuss base.
• Flexible: works with fresh chicken or rotisserie chicken, and any frozen veggie blend.
• Sweet-savory teriyaki sauce makes it family-friendly and reliably delicious.

Grocery List

• Produce: scallions (optional), fresh garlic (optional), fresh ginger (optional), lime (optional)
• Dairy: none
• Pantry: bottled teriyaki sauce, microwave rice pouches, toasted sesame seeds, neutral oil, cornstarch (optional), red pepper flakes or sriracha (optional)

Full Ingredients

For the Teriyaki Chicken Stir-Fry

• Chicken (choose one):
  • 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • or 3 cups shredded rotisserie chicken (add near the end so it stays juicy)
• 1 tbsp neutral oil (canola, avocado, or vegetable)
• 1 (16 oz / 450 g) bag frozen stir-fry vegetable mix (broccoli, carrots, peppers, snap peas, etc.)
• 1/2 cup (120 ml) bottled teriyaki sauce
• 2 tbsp water (to help the sauce coat and loosen if needed)
• 1 tsp grated fresh ginger (optional)
• 2 cloves garlic, minced (optional)
• 1/4 tsp black pepper

Optional Thickener (for a glossy, clingy sauce)

• 1 tsp cornstarch
• 1 tbsp cold water

For Serving

• 2 (8.8 oz / 250 g) pouches microwave jasmine rice or brown rice
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced (optional)
• 1 tsp toasted sesame oil (optional, for finishing)
• Red pepper flakes or sriracha, to taste (optional)

Step-by-Step Instructions

Step 1: Get the rice ready

Microwave the rice pouches according to the package directions (commonly 90 seconds per pouch). Keep them closed and warm while you make the stir-fry.

Step 2: Prep your sauce thickener (optional)

If you like a thicker, glossy teriyaki coating, stir together 1 tsp cornstarch and 1 tbsp cold water in a small bowl until smooth. Set aside.

Step 3: Heat the pan

Place a large skillet or wok over medium-high heat for 1–2 minutes. Add 1 tbsp neutral oil and swirl to coat the pan.

Step 4: Cook the chicken until browned and safe

Add the bite-size chicken pieces in a single layer. Cook, stirring occasionally, for 5–7 minutes, until the chicken is browned and the thickest piece reaches 165°F (74°C).

If using optional garlic and ginger, stir them in during the last 30 seconds of cooking so they smell fragrant but don’t burn.

Step 5: Stir-fry the frozen vegetables

Add the entire bag of frozen stir-fry vegetables to the pan. Stir-fry for 4–6 minutes, until the vegetables are heated through and crisp-tender. If the pan looks dry, add a splash of water (1–2 tablespoons) to help steam the vegetables briefly.

Step 6: Add teriyaki sauce and glaze everything

Reduce heat to medium. Pour in 1/2 cup (120 ml) teriyaki sauce plus 2 tbsp water, then toss well to coat the chicken and vegetables.

Simmer for 1–2 minutes until the sauce looks glossy.

If using the cornstarch slurry, stir it once more (it settles quickly), then drizzle it into the pan while stirring. Simmer for 30–60 seconds until the sauce thickens and clings to the chicken and veggies.

Step 7: Serve over rice and finish

Spoon rice into bowls, then top with the teriyaki chicken and vegetables. Sprinkle with 1 tbsp toasted sesame seeds and sliced scallions if you like. For extra aroma, add a few drops of toasted sesame oil right before serving.

Step 8: Rotisserie chicken option (if you’re using it)

If using shredded rotisserie chicken instead of raw chicken, cook the frozen vegetables first (Steps 3 and 5). Then add 3 cups rotisserie chicken and stir just until warmed through, about 1–2 minutes. Add the teriyaki sauce and proceed with glazing (Step 6). This keeps the chicken juicy and prevents it from drying out.

Pro Tips

• Use high heat and a big pan: A roomy skillet helps moisture evaporate so your stir-fry sauté-browns instead of steaming.
• Don’t thaw the frozen vegetables: Add them straight from the freezer. Thawing can make them softer and more watery.
• Sauce at the end: Teriyaki sauce can scorch if cooked too long over high heat. Add it after the vegetables are hot.
• Adjust sweetness and salt: Bottled teriyaki varies. If it’s very sweet, add a teaspoon of water or a squeeze of lime; if it’s mild, simmer a little longer to concentrate.
• For more browning: Spread chicken out and let it sit for 60–90 seconds before stirring.

Variations

• Spicy teriyaki: Add 1–2 tsp sriracha or 1/4–1/2 tsp red pepper flakes with the sauce.
• Pineapple teriyaki: Add 1 cup pineapple chunks (drained if canned) in the last 2 minutes of cooking.
• Extra-veg, lighter bowl: Serve over cauliflower rice or shredded cabbage instead of microwave rice.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. For best texture, store the stir-fry and rice in separate containers. Reheat in the microwave until the chicken is steaming hot, about 2–3 minutes per serving (stir halfway), or warm in a skillet over medium heat with 1–2 tbsp water to loosen the sauce. To make ahead, cube the raw chicken up to 24 hours in advance and refrigerate; keep the frozen veggies frozen until cooking time.

Nutrition (per serving)

Approximate, assuming 4 servings and including rice: 520 calories, 34 g protein, 62 g carbohydrates, 15 g fat, 5 g fiber, 1050 mg sodium. Values vary widely depending on teriyaki sauce brand and rice type.