Teriyaki Chicken and Veggie Stir-Fry

May 05, 2014

I love stir-fry recipes. I like them because you can easily change them up to use what you have on hand, it’s a good way to use up produce that isn’t going to last much longer, and it’s a quick one pan meal that’s perfect for week nights!

I decided to make a very veggie heavy stir fry and thought it would be perfect with homemade teriyaki sauce (when you see how easy this is, you’ll never want to buy the bottled stuff again).

Usually, I cook rice (white or brown) to serve with the stir dry, but you could use plain ramen noodles, udon noodles, or any other Asian style noodle. But this time I went back to my beloved winter squash–spaghetti squash! It worked perfectly as a fake noodle!

Teriyaki Chicken and Veggie Stir-Fry


For the sauce:
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons molasses
1 teaspoon finely grated fresh ginger
2 cloves garlic, minced
1/4 teaspoon ground black pepper

For the stir fry (for the veggies I listed what I used but feel free to use whatever is in your fridge):
3 tbsp olive oil
3 chicken breast halves, cut into bite size pieces
3 carrots
1 yellow bell pepper
1 orange bell pepper
1 cucumber
1/2 pineapple
Green onions
(All of the veggies were cut into spears)

For the spaghetti squash:
1 spaghetti squash
Olive oil


Preheat oven to 400 degrees.
Cut squash in half and brush lightly with olive oil and salt.
Bake 45 minutes, or until it is just fork tender–don’t overcook it or it will be mushy.
When it is cool, use a fork to scoop out the squash.

Meanwhile, heat oil to medium high heat.

In a small dish, mix together soy sauce, molasses, brown sugar, ginger, garlic, and pepper and set to the side.

Place chicken on skillet and cook for about 3 minutes.chicken won’t be cooked completely yet, but it will as you add in the vegetables.

Begin adding your veggies-start with the harder ones so they have a longer time to cook. If you are using the pineapple and green onions, add these at the very end because they cook very quickly.

Once vegetables have all barely softened (you want to veggies to still taste a little crisp) and the chicken is cooked through, pour teriyaki sauce over the mixture and continually stir until everything is coated and the sauce has heated. You will want to keep stirring because this sauce can burn quickly!

Put of scoop of spaghetti squash on a plate and top with a scoop of stir-fry and serve.