Teriyaki Ground Chicken Stir Fry
Need a quick meal that still feels special? This skillet‑ready Teriyaki Ground Chicken Stir Fry brings a ton of flavor to busy nights, turning a simple pound of ground chicken into saucy, sweet‑savory goodness in just half an hour.
Pile it over fluffy white rice, spoon it into rice bowls, or tuck it into crisp romaine hearts for a low‑carb option—the choice is yours. With pantry staples and one large skillet, this dish checks all the boxes for healthy weeknight dinners without sacrificing taste. Let’s dive in!
Why You Will Love This Recipe!
Weeknight lifesaver – From prep to plate in 30 minutes, it uses one large skillet and everyday pantry staples, so you can have a flavorful easy meal on the table fast—no take‑out wait time.
Light yet satisfying – Lean ground chicken plus a quick, simple homemade teriyaki sauce means lots of sweet‑savory flavor with fewer additives, and it adapts effortlessly to low carb options like lettuce wraps or cauliflower rice.
Meal‑prep MVP – The sauce stays glossy, the chicken reheats like a dream, and it freezes well, making these savory leftovers perfect for grab‑and‑go lunches or crowd‑pleasing rice bowls later in the week.
Ingredient Notes
- Ground chicken – Lean protein that soaks up the homemade sauce and keeps every bite juicy.
- Olive oil – A quick slick in the pan so everything browns without sticking.
- Onion – Adds mild sweetness and a bit of texture.
- Red bell pepper– Pops of color and crunch that hold up in the sauce.
- Cornstarch – Thickens the liquid into a glossy coating; think of it as a built‑in cornstarch slurry.
- Soy sauce – The salty backbone of a simple teriyaki sauce; swap for coconut aminos if you prefer.
- Brown sugar – Balances the soy with mellow molasses sweetness.
- Garlic powder – Quick punch of garlicky depth when there’s no time to mince cloves.
- Ground ginger – Brings warm, zingy Asian flavor without peeling fresh roots.
- Black pepper – Just enough bite to wake up the sweetness.
- Sesame seeds – Nutty garnish that screams take‑out vibes.
- Cooked white rice – Classic base, but brown rice or cauliflower rice work, too for a low carb option
Yes! The flavors deepen overnight. Reheat with a splash of water or additional cup teriyaki sauce for shine
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Use coconut aminos, low‑sodium soy sauce, and skip extra salt; finish with citrus instead.
Absolutely—spoon the mixture into romaine hearts for crunchy teriyaki chicken lettuce wraps or over cauliflower rice for fewer carbs.
Whisk the cornstarch well in the small bowl of liquid first; simmer just until thickened, then pull it off the heat.
Fridge: Cool, then store in an airtight container up to 4 days.
Freezer: Portion cooled chicken into zip‑top bags; freeze flat up to 3 months.
Reheat: Warm gently on the stove or microwave with a tablespoon of water to revive the sauce.
How to Make Teriyaki Ground Chicken Stir Fry
- Heat olive oil in a large skillet over medium heat. Add ground chicken, chopped onion and red bell pepper. Cook for 2–3 minutes until slightly softened. Break it apart with a spatula and cook until browned and fully cooked through, about 6–8 minutes.
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While the chicken is cooking, whisk together soy sauce, brown sugar, garlic powder, ground ginger, black pepper, and cornstarch in a small bowl to create the teriyaki sauce.
- Pour the teriyaki sauce into the skillet with the chicken mixture. Stir well to coat everything evenly.
- Reduce heat to low and simmer for 4-6 minutes, stirring occasionally, until the sauce thickens and coats the chicken. Remove from heat and stir in the sesame seeds.
- Serve over a bed of warm cooked rice, enjoy!
Teriyaki Ground Chicken Stir Fry Recipe
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Ingredients
- 1 lb ground chicken
- 1 tbsp olive oil
- 1/2 onion chopped
- 1 cup red bell pepper chopped
- 1 tbsp cornstarch
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 1 tbsp sesame seeds plus more for garnish
- Cooked white rice, lettuce wraps or cauliflower rice for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground chicken, chopped onion and red bell pepper. Cook for 2–3 minutes until slightly softened. Break it apart with a spatula and cook until browned and fully cooked through, about 6–8 minutes.
- While the chicken is cooking, whisk together soy sauce, brown sugar, garlic powder, ground ginger, black pepper, and cornstarch in a small bowl to create the teriyaki sauce.
- Pour the teriyaki sauce into the skillet with the chicken mixture. Stir well to coat everything evenly.
- Reduce heat to low and simmer for 4-6 minutes, stirring occasionally, until the sauce thickens and coats the chicken. Remove from heat and stir in the sesame seeds.
- Serve over a bed of warm cooked rice, enjoy!.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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