Teriyaki Chicken & Vegetable Stir-Fry - Rachael Ray Every Day

    Teriyaki Chicken & Vegetable Stir-Fry

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    teriyaki chicken vegetable stir fry

    Do future you a favor: Cook a big batch of Roasted Butternut Squash & Kale, tuck ’em away in your freezer and stir up this quick dinner... whenever!

    Recipe by Jackie Newgent, RDN 

    • 4Servings

    Ingredients

    • 1 lb. boneless, skinless chicken breasts, cut into chunks
    • 1 tbsp. peanut oil
    • 4 cups Roasted Butternut Squash & Kale, thawed
    • 1/3 cup teriyaki sauce
    • 1/4 cup chicken stock
    • 3 cups steamed rice
    • 1/3 cup salted roasted peanuts
    • 3 tbsp. fresh cilantro leaves

    Preparation

    In large nonstick skillet, stir-fry chicken in oil over high until cooked through, 4 to 5 minutes. Add vegetables, teriyaki and stock; stir-fry until hot, 2 to 3 minutes. Serve with rice. Top with nuts and cilantro.