Teriyaki Chicken & Vegetable Stir-Fry


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


  • 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


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.