ClosePhoto:Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoActive Time:20 minsTotal Time:20 minsServings:4Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoCook Mode(Keep screen awake)Ingredients2tablespoonsgrapeseed oilorother neutral oil, divided1poundboneless, skinless chicken thighs, trimmed and cut into bite-size pieces4cupsslicedbell peppers and onions1cupchoppedfresh pineapple1/4cuplow-sodium teriyaki sauce2cupshot cooked brown riceDirectionsHeat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Transfer to a plate.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoHeat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add peppers and onions; cook, stirring often, until tender-crisp, about 3 minutes. Return the chicken to the pan and stir in pineapple and teriyaki sauce. Cook, stirring often, until the sauce thickens and coats the chicken, 2 minutes.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoDivide rice among 4 plates. Top with the chicken and vegetable mixture.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoNutrition InformationServing Size: 1 cup chicken mixture & 1/2 cup riceCalories 412, Fat 13g, Saturated Fat 2g, Cholesterol 107mg, Carbohydrates 46g, Total Sugars 12g, Added Sugars 3g, Protein 28g, Fiber 8g, Sodium 446mg, Potassium 447mgEatingWell.com, December 2023Rate ItPrint

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Photo:Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco

a recipe photo of the Teriyaki Chicken Stir-Fry

Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco

Active Time:20 minsTotal Time:20 minsServings:4Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoCook Mode(Keep screen awake)Ingredients2tablespoonsgrapeseed oilorother neutral oil, divided1poundboneless, skinless chicken thighs, trimmed and cut into bite-size pieces4cupsslicedbell peppers and onions1cupchoppedfresh pineapple1/4cuplow-sodium teriyaki sauce2cupshot cooked brown riceDirectionsHeat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Transfer to a plate.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoHeat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add peppers and onions; cook, stirring often, until tender-crisp, about 3 minutes. Return the chicken to the pan and stir in pineapple and teriyaki sauce. Cook, stirring often, until the sauce thickens and coats the chicken, 2 minutes.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoDivide rice among 4 plates. Top with the chicken and vegetable mixture.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoNutrition InformationServing Size: 1 cup chicken mixture & 1/2 cup riceCalories 412, Fat 13g, Saturated Fat 2g, Cholesterol 107mg, Carbohydrates 46g, Total Sugars 12g, Added Sugars 3g, Protein 28g, Fiber 8g, Sodium 446mg, Potassium 447mgEatingWell.com, December 2023Rate ItPrint

Active Time:20 minsTotal Time:20 minsServings:4

Active Time:20 mins

Active Time:

20 mins

Total Time:20 mins

Total Time:

Servings:4

Servings:

4

the ingredients to make the Teriyaki Chicken Stir-Fry

Cook Mode(Keep screen awake)Ingredients2tablespoonsgrapeseed oilorother neutral oil, divided1poundboneless, skinless chicken thighs, trimmed and cut into bite-size pieces4cupsslicedbell peppers and onions1cupchoppedfresh pineapple1/4cuplow-sodium teriyaki sauce2cupshot cooked brown rice

Cook Mode(Keep screen awake)

Ingredients

2tablespoonsgrapeseed oilorother neutral oil, divided

1poundboneless, skinless chicken thighs, trimmed and cut into bite-size pieces

4cupsslicedbell peppers and onions

1cupchoppedfresh pineapple

1/4cuplow-sodium teriyaki sauce

2cupshot cooked brown rice

DirectionsHeat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Transfer to a plate.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoHeat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add peppers and onions; cook, stirring often, until tender-crisp, about 3 minutes. Return the chicken to the pan and stir in pineapple and teriyaki sauce. Cook, stirring often, until the sauce thickens and coats the chicken, 2 minutes.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoDivide rice among 4 plates. Top with the chicken and vegetable mixture.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoNutrition InformationServing Size: 1 cup chicken mixture & 1/2 cup riceCalories 412, Fat 13g, Saturated Fat 2g, Cholesterol 107mg, Carbohydrates 46g, Total Sugars 12g, Added Sugars 3g, Protein 28g, Fiber 8g, Sodium 446mg, Potassium 447mgEatingWell.com, December 2023

Directions

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Transfer to a plate.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoHeat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add peppers and onions; cook, stirring often, until tender-crisp, about 3 minutes. Return the chicken to the pan and stir in pineapple and teriyaki sauce. Cook, stirring often, until the sauce thickens and coats the chicken, 2 minutes.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoDivide rice among 4 plates. Top with the chicken and vegetable mixture.Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoNutrition InformationServing Size: 1 cup chicken mixture & 1/2 cup riceCalories 412, Fat 13g, Saturated Fat 2g, Cholesterol 107mg, Carbohydrates 46g, Total Sugars 12g, Added Sugars 3g, Protein 28g, Fiber 8g, Sodium 446mg, Potassium 447mg

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Transfer to a plate.

step 1 in making the Teriyaki Chicken Stir-Fry

Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add peppers and onions; cook, stirring often, until tender-crisp, about 3 minutes. Return the chicken to the pan and stir in pineapple and teriyaki sauce. Cook, stirring often, until the sauce thickens and coats the chicken, 2 minutes.

step 2 in making the Teriyaki Chicken Stir-Fry

Divide rice among 4 plates. Top with the chicken and vegetable mixture.

step 3 in making the Teriyaki Chicken Stir-Fry

Nutrition InformationServing Size: 1 cup chicken mixture & 1/2 cup riceCalories 412, Fat 13g, Saturated Fat 2g, Cholesterol 107mg, Carbohydrates 46g, Total Sugars 12g, Added Sugars 3g, Protein 28g, Fiber 8g, Sodium 446mg, Potassium 447mg

Nutrition Information

Serving Size: 1 cup chicken mixture & 1/2 cup riceCalories 412, Fat 13g, Saturated Fat 2g, Cholesterol 107mg, Carbohydrates 46g, Total Sugars 12g, Added Sugars 3g, Protein 28g, Fiber 8g, Sodium 446mg, Potassium 447mg

Serving Size: 1 cup chicken mixture & 1/2 cup rice

Calories 412, Fat 13g, Saturated Fat 2g, Cholesterol 107mg, Carbohydrates 46g, Total Sugars 12g, Added Sugars 3g, Protein 28g, Fiber 8g, Sodium 446mg, Potassium 447mg

EatingWell.com, December 2023

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