Baked Teriyaki Chicken Stir Fry Recipe

Delectable baked teriyaki chicken, glazed to perfection, then tossed with vibrant stir-fried vegetables. Serve this flavorful dish over fluffy rice for a satisfying and unforgettable meal! Ready in under 30 minutes!

Prep Time 15 mins
Cook Time 25 mins
Calories 94.3 kcal
Protein 7g
Rating 4.0 (1 Reviews)
Baked Teriyaki Chicken Stir Fry 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Teriyaki Chicken Stir Fry

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How to Make Baked Teriyaki Chicken Stir Fry

  1. In a small saucepan, whisk together 2 tablespoons cornstarch, 1/4 cup cold water, 1/4 cup sugar, 1/2 cup soy sauce, 2 tablespoons rice vinegar, 2 cloves minced garlic, and 1 tablespoon minced ginger.
  2. Bring the mixture to a simmer over medium heat, stirring constantly, until thickened. Set aside.
  3. Preheat your oven to 375°F (190°C).
  4. Place 1.5 lbs boneless, skinless chicken breasts in a greased 9x13 inch baking dish.
  5. Pour the teriyaki sauce over the chicken, ensuring it's evenly coated.
  6. Bake for 10 minutes.
  7. Flip the chicken and bake for another 10 minutes.
  8. Brush the chicken with additional sauce every 5 minutes during baking to maintain moisture and enhance the glaze.
  9. Ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
  10. While the chicken bakes, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  11. Add 1 cup of your favorite mixed vegetables (broccoli, carrots, peppers, etc.) to the skillet.
  12. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
  13. Add the baked chicken to the skillet and toss gently to combine with the vegetables.
  14. Serve the Baked Teriyaki Chicken Stir Fry immediately over cooked rice.

Nutrition Information (Approximate per serving)

Sodium

44 g

Sugar

62g

Fat

0g

Carbs

6g

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