chicken teriyaki stir fry with rice - No Diets Allowed

Chicken Teriyaki Stir Fry


  • 10 chicken tenders frozen or thawed
  • 3/4 cup teriyaki sauce divided
  • 1/2 cup olive oil
  • 2 Tbs minced garlic divided
  • 2 tsp black pepper divided
  • 4 cups water
  • 2 cups brown rice
  • 2 Tbs olive oil
  • 1 small sweet onion diced
  • 4 large organic carrots peeled and julienned into 1 inch strips
  • 1 large red bell pepper diced
  • 2 cups organic frozen sweet corn
  • 2 cups organic frozen peas
  • 2 cups organic shelled edamame


  1. In an airtight container, combine chicken tenders, 1/4 cup teriyaki sauce, 1/2 cup olive oil, 1 Tbs minced garlic, and 1 tsp black pepper. Turn container several times until chicken tenders are coated well. Place in refrigerator until ready to grill.
  2. In a medium frying pan over medium-high heat, bring water and 1 tsp of pepper to a boil. Add brown rice and cover. Reduce heat to low-medium heat and simmer for 25 to 30 minutes until almost tender and most of the water has evaporated. Pour 1/2 cup teriyaki sauce over rice evenly and cook uncovered for additional 5 minutes until sauce has reduced and liquid has evaporate.
  3. Meanwhile, in a separate large frying pan (or you can just wait to do this part until the rice is cooked), heat 2 Tbs olive oil over medium heat for 2 minutes. Add onion and 1 Tbs minced garlic. Cook for about 1 to 2 minutes and add carrots and bell pepper. Saute for about 3 to 4 minutes until carrots slightly tender. Add corn, peas, and edamame. Cook only until heated through and remove from heat.
  4. On a grill over medium heat, place chicken tenders and cook on each side a total of 2 to 3 minutes only until chicken no longer pink. Remove and cut into 1 inch pieces.
  5. Combine cooked rice, grilled chicken, and vegetable mixture. Stir well and serve hot. Enjoy!