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Go-to Chicken Veggie Stir Fry

What You Need

1/2 cup favorite teriyaki sauce (I use Soy Vay Veri Veri Teriyaki Marinade & Sauce)

1 cup chopped bok choy

1 cup Chinese snow peas, stringed

1 cup stringless pea pods

1/2 cup carrots, thinly sliced

1/2 cup celery, thinly sliced

1 can baby corn, each one cut into thirds

2 garlic cloves, minced

1-2 tablespoons chopped fresh ginger

1/4 cup chicken broth

2 tablespoons soy sauce

4 tablespoons sesame oil, separated

1 lb boneless chicken breast cut into 1/4-inch strips (this recipe will also work well for vegetarians by either omitting the chicken or replacing it with tofu)


  1. Place chicken strips and teriyaki sauce into a Ziploc bag and marinate in refrigerator 30 minutes - 1 hour.

  2. Heat 2 tablespoons sesame oil in a large skillet or wok.

  3. Add all of the prepared vegetables, the soy sauce, and the chicken broth into the pan and cook, stirring frequently for about 5 minutes.

  4. Add the garlic and ginger and continue to stir fry for 3-5 minutes or until all of vegetables are just tender.

  5. Remove vegetables to a bowl and set aside.

  6. In the same skillet, heat the remaining 2 tablespoons sesame oil.

  7. Add chicken and marinade to skillet and stir fry until the chicken is cooked through (about 10-15 minutes).

  8. Place all the cooked veggies into the skillet with the cooked chicken and stir fry together until heated (about 5 minutes).

  9. Transfer to serving dish and enjoy with your favorite steamed rice, rice noodles, or ramen noodles.

Total Prep Time: 50 minutes - 1 hour 20 minutes

Cook Time: 25-30 minutes

Serves: 4

Recipe by Beth Goldring

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