Chicken Teriyaki

This meal is one of my go-to meals that we eat in the house pretty much once a week.  It’s very easy and simple, quick to make, and everyone in the house loves it.  It’s one of those recipes that’s almost not a recipe because I don’t make the teriyaki sauce myself but I figure I would share it with you anyway because maybe you’ve never thought to make it before.  There are a few substitutions you can make to the recipe.  You can make your own teriyaki sauce, you can use brown rice, and you can use different type of frozen veggies or even fresh ones.  This meal makes about 4 to 5 servings and costs about $4.00 to make.


  1. Two boneless skinless chicken breasts, with fat trimmed off.
  2. 6 ounces bottled teriyaki sauce.
  3. 2 tbsp vegetable oil.
  4. One 16 ounce package of frozen stir-fry veggies of your choosing.
  5. Four to five servings of white rice.

Start Cooking:

  • Take your frozen veggies out of the freezer and put them in the refrigerator.
  • Cut your chicken into 1/2 inch cubes.  In an airtight container, put the chicken and 4 ounces of the teriyaki sauce.  Cover, shake, and put in the refrigerator to marinate for at least 30 minutes (I like to let mine sit for at least 4 hours so the flavor really gets to set into the chicken).


  • Start cooking your rice, however you prefer.
  • Put the 2 tablespoons of vegetable oil in a non stick frying pan and turn the heat on high.  Once the oil is hot, add the marinated chicken and all the extra marinade left over in the container.
  • Cook until the chicken is done and then let it simmer for another 5 minutes.
  • Add your previously frozen veggies and the remaining 2 ounces of teriyaki sauce to your pan and cook until the veggies are hot and a consistency you desire.
  • Put your stir-fry onto of your rice and you’re ready to eat.  Enjoy!


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