June 30, 2026
URL: https://www.birdseye.com/recipes/dinner/teriyaki-stir-fry-8273
- Prep time 15 minutes
- Total time 45 minutes
- Servings 6
Ingredients
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1-1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
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3/4 cup P.F. Chang's® Teriyaki Sauce, divided
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1 tablespoon vegetable oil
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2 teaspoons minced fresh garlic
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2 teaspoons minced fresh ginger
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1 bag (14.4 oz each) Birds Eye® Tri-Colored Pepper & Onion Medley
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1 cup pineapple chunks
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Sliced green onion and sesame seeds
Nutrition Information
256 calories, 17g carbs
Directions
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Step one
Place chicken in zippered plastic bag with 1/2 cup Teriyaki sauce, press air out of bag and close. Refrigerate 30 minutes to 2 hours.
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Step two
Heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 30 seconds. Add chicken and cook 8 minutes or until cooked through.
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Step three
Remove cooked chicken to a plate and set aside. Add peppers and onions to pan and cook until hot and moisture has evaporated, about 5 minutes.
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Step four
Pour chicken back into skillet. Add remaining 1/4-cup Teriyaki sauce; cook 2 minutes or until sauce is thickened and coats chicken. Stir in pineapple.
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Step five
Top with green onions and sesame seeds and serve.
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