This One Pot Teriyaki Chicken makes for the BEST weeknight meal-it’s easy, filling, and loaded with flavor! A perfect recipe for your weekly meal prep lunch or dinner!

Makes 5 servings

Families around the world with ovens in their kitchen, in one way or another, have surely created and enjoyed a one-pot dish! These delectable, one-pot dishes have been a staple, household meal for a long time because they’re so easy and convenient to make and they’re ideal for big groups. The word “casserole” even has Greek, Latin, and French roots, all referring to “pot” or “pan” because you can make, serve, and even eat this tasty meal all using the same pot. 

What ingredients do I need to make this One Pot Teriyaki Chicken Stir-Fry?

• Skinless, boneless chicken breasts– cut into 1-inch pieces
• Salt and pepper– to taste
• Cornstarch – this makes the chicken pieces nice and crispy. If can choose to omit this if you don’t prefer the chicken crispy. 
• Canola or Olive Oil– divided. This is optional and can be omitted-keep in mind the small amount of oil used makes the chicken pieces nice and crispy and holds in the teriyaki sauce. If you choose to omit the oil-you’ll want to generously spray the skillet or wok with non stick cooking spray.
• Broccoli florets-cut into bite size pieces
• Red pepper-chopped 
• Green pepper-chopped
• Optional garnish: toasted sesame seeds and scallions, thinly sliced 

Sauce Ingredients:

• Low-sodium soy sauce-be sure to use low sodium otherwise the teriyaki sauce will taste too salty.
• Water
• Honey– this helps sweetens and thickens the sauce
• Brown sugar or brown sugar sweetener – I use only 1 tablespoon but if you use the brown sugar sweetener such as: Lakanto Monkfruit Golden Sweetener-you’ll save you 1 Personalpoints per serving.
• Rice vinegar-for flavor. You could also use apple cider vinegar, as a substitute.
• Fresh ginger- minced 
• Fresh garlic-minced
• Cornstarch– used to thicken the sauce.

How do I make this One Pot Teriyaki Chicken Stir-Fry?

In a small mixing bowl, combine the sauce ingredients. Whisk until well combined. Set aside.

In a medium size mixing bowl add chicken pieces. Sprinkle the chicken pieces with salt and pepper. Stir to combine. Add the cornstarch and stir until the chicken is coated.

In a large skillet or Wok heat 1 Tbsp oil over medium heat. Let the pan heat up for a few minutes then add the coated chicken pieces into prepared skillet. Cook for 5-6 minutes or until golden brown. ( I usually do cook it in two batches.) Add another 1 Tbsp oil to the skillet when cooking the second batch.
Transfer each batch of the chicken to a plate once it’s done and set it aside.

After chicken is cooked. Spray the same skillet with non stick cooking spray ( if needed) and sauté broccoli and peppers for about 3 minutes or until just until they have softened. 

Gently stir in the sauce.
Cook over low-medium heat for 5-6 minutes until the sauce thickens.  Add the chicken back in and stir to make sure that it’s well coated in the sauce.

Cook for another 2-3 minutes and then remove from the stove.

Garnish with toasted sesame seeds and scallions. 

Serve over rice, for additional points.

Store leftovers in an airtight container the fridge for up to 4 days or freeze for up to 4 months. 

Recipe adapted from: LittleSunnyKitchen

Ingredients:

• 1 lb. skinless, boneless chicken breasts or tenders, cut into 1-inch pieces
• Salt and pepper, to taste
• 3 Tbsp cornstarch 
• 2 Tbsp canola or olive oil, divided 
• 3 cups broccoli florets, cut into bite size pieces
• 1 red pepper, chopped 
• 1 green pepper, chopped
• Optional garnish: toasted sesame seeds and scallions, thinly sliced 

Sauce Ingredients:

• 1⁄4 cup low-sodium soy sauce
• 2 Tbsp water
• 2 Tbsp honey
• 1 Tbsp brown sugar sweetener – I use Lakanto Monkfruit Golden or Brown Sweetener
• 1 Tbsp rice vinegar or apple cider vinegar
• 1 tsp fresh ginger, minced 
• 2 tsp fresh garlic, minced
• 2 tsp cornstarch

Directions:

1. In a small mixing bowl, combine the sauce ingredients. Whisk until well combined. Set aside.
2. In a medium size mixing bowl add chicken pieces. Sprinkle the chicken pieces with salt and pepper. Stir to combine. Add the cornstarch and stir until the chicken is coated.
3. In a large skillet or Wok heat 1 Tbsp oil over medium heat. Let the pan heat up for a few minutes then add the coated chicken pieces into prepared skillet. Cook for 5-6 minutes or until golden brown. (I usually cook it in two batches.) Add another 1 Tbsp oil to the skillet when cooking the second batch.
4. Transfer each batch of the chicken to a plate once it’s done and set it aside.
5. After chicken is cooked. Spray the same skillet with non stick cooking spray ( if needed) and sauté broccoli and peppers for about 3 minutes or until just until they have softened. 
6. Gently stir in the sauce. Cook over low-medium heat for 5-6 minutes until it thickens. 
7. Add the chicken back in and stir to make sure that it’s well coated in the sauce. Cook for another 2-3 minutes and then remove from the stove.
8. Garnish with toasted sesame seeds and scallions. Serve over rice, for additional points.
9. Store leftovers in an airtight container the fridge for up to 4 days or freeze for up to 4 months 

Makes 5 ( 1 cup) servings

4 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.