One Pan Chicken Teriyaki Stir Fry
One pan. Three basic ingredients. Endless ways to mix it up. The key to best flavor and texture is quickly searing the slaw to develop color and flavor while maintaining just a hint of crispness.
A bag of shredded Brussels sprouts offers a handy shortcut, but you may thinly slice whole sprouts if preferred.
A bag of shredded Brussels sprouts offers a handy shortcut, but you may thinly slice whole sprouts if preferred.
Ingredients
- 2 tablespoons olive oil, divided use
- 1 pound boneless, skinless chicken breasts or thighs, chopped into bite-size pieces
- 1 (10 to 12-ounce) package shaved Brussels sprouts (or a mix of sprouts and broccoli slaw)
- ¼ cup teriyaki sauce (homemade or your favorite store-bought)
- Optional toppings and variations below
Instructions
- Heat 1 tablespoon of the oil in a large (12-inch works well) nonstick pan or seasoned cast iron skillet over medium high heat. Sauté chicken the chicken until cooked through, 7-10 minutes depending on size of pieces and type of meat. (I cook thigh meat until more well done but aim for breast meat that’s just cooked through the center, as the leaner meat dries out more easily.) When done, transfer to a plate.
- Add the remaining 1 tablespoon of oil to the pan and swirl the pan to lightly coat the surface. Add the shaved Brussels sprouts and cook until lightly browned but not limp, about 3-4 minutes. (At first, I spread the sprouts out in an even layer and let them sear, undisturbed. Once I notice some color developing, I stir frequently until cooked to my liking.)
- Add the reserved chicken and any accumulated juices back to the pan, drizzle in the teriyaki sauce and toss to evenly distribute.
- Enjoy as is or with optional topping(s).
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