Teriyaki Chicken & Rice Stir Fry (High Protein + Ready in 15 Minutes!)
This Teriyaki Chicken and Rice Stir Fry is tender, saucy, and ready in about 15 minutes. Ground chicken cooks so fast, and the sugar-free teriyaki gives it all the sweet and savory flavor of takeout, with 27 grams of protein per serving.
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Make this Easy Chicken Stir Fry Recipe Even Easier
I used a single-serve container of precooked rice for this recipe. It’s not exactly the most budget-friendly option, but now that we’re empty nesters, some things are just better for us to buy in single servings.
Whenever we cook a pot of rice, we end up tossing half of it because we don’t eat it quickly enough. Those little containers of precooked rice that heat in the microwave in 90 seconds have been a game changer for us. No waste, no leftovers, and dinner gets on the table even faster.
Ingredients You’ll Need
Here is a summary of what you’ll need. Jump to the recipe card below for the full recipe.
- Ground chicken
- Chopped broccoli
- Carrot, sliced
- Onion, chopped
- Olive oil
- G Hughes Sugar Free Teriyaki Marinade (or your favorite Teriyaki sauce)
- Precooked white rice (or cook your own rice)
How to Make Teriyaki Chicken Stir Fry for Two
- Heat the oil. Heat the olive oil in a large skillet over medium-high heat.
- Cook the veggies. Add the broccoli, onion, and carrots. Cook for 3 to 4 minutes, until they begin to soften.
- Cook the chicken. Add the ground chicken, breaking it into small pieces with a spatula. Cook for 5 to 7 minutes, until fully cooked and no longer pink (165°F).
- Add the sauce. Pour in the teriyaki marinade and stir until the chicken and vegetables are evenly coated. Cook another 1 to 2 minutes.
- Heat the rice. Warm the precooked rice according to the package directions.
- Serve. Divide the rice between two plates and top each with half the chicken and vegetable stir fry.
Estimated Nutrition Per Serving
- Calories: 401
- Protein: 27 g
- Carbs: 39 g
- Fat: 15 g
Nutrition is estimated and will vary with the brands of ground chicken and rice you use.
Tips and Variations
- Softer veggies: add a splash of water and cover the pan for a couple of minutes to steam the broccoli and carrots until extra tender.
- Thinly slice the carrots so they cook at the same pace as the broccoli.
- Save time: use a bag of pre-chopped broccoli or frozen stir-fry vegetables.
- Add more flavor: stir in fresh garlic, ginger, or a few drops of sesame oil.
- Top it off with sliced green onions, sesame seeds, or a drizzle of sriracha.
- Swap the rice: brown rice, jasmine rice, or cauliflower rice all work.
Save this one for an easy, high-protein dinner for two!
Teriyaki Chicken & Rice Stir Fry
Ingredients
- 8 ounces ground chicken
- 2 cups chopped broccoli
- 1 medium medium carrot sliced
- 1/4 medium onion chopped
- 1 tablespoon olive oil
- 1/4 cup G Hughes Sugar Free Teriyaki Marinade
- 1 single serving container precooked white rice about 1 cup
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chopped broccoli, onion and sliced carrots. Cook for 3–4 minutes until they begin to soften.
- Add the ground chicken, breaking it into small pieces with a spatula. Cook for 5–7 minutes until fully cooked and no longer pink (165°F).
- Pour in the sugar-free teriyaki marinade and stir until the chicken and vegetables are evenly coated. Cook another 1–2 minutes.
- Heat the precooked rice according to package directions.
- Divide the rice between two plates and top each with half the chicken and vegetable stir fry.
