Chicken Teriyaki Stir Fry on the Griddle Recipe
This vibrant Teriyaki Stir Fry features tender chicken breast marinated in zesty lime juice and savory Buffalo Wild Wings Teriyaki Sauce, cooked on a griddle with crisp broccoli, sweet red bell pepper, onion, and fresh pineapple. It’s a quick, flavorful meal that balances savory and sweet notes, perfect served over steamed white rice and garnished with green onions for an extra fresh bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Griddling/Stovetop
- Cuisine: Asian-American
Ingredients
Scale
Chicken and Marinade
- 2 lb chicken breast, cut into cubes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2 tbsp minced garlic
- 1 lime, juiced
- Buffalo Wild Wings Teriyaki Sauce (approximately 1/2 cup)
Vegetables and Fruit
- 1 small head of broccoli, chopped
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1/2 a pineapple, chopped
- Green onions, chopped (for garnish)
- Cooking oil (such as vegetable or canola), about 2 tbsp
- Salt, pepper, and additional garlic powder for seasoning vegetables
Serving Suggestion
- White rice, cooked, for serving
Instructions
- Prepare Ingredients: Chop all the vegetables including broccoli, onion, red bell pepper, and pineapple into bite-sized pieces. Cut the chicken breast into cubes ensuring uniform size for even cooking.
- Marinate Chicken: In a large container or bowl, combine the cubed chicken with salt, pepper, onion powder, garlic powder, smoked paprika, minced garlic, lime juice, and enough Buffalo Wild Wings Teriyaki Sauce to coat the chicken well (approximately 1/2 cup). Mix thoroughly to evenly distribute the marinade. Cover and refrigerate for at least 2 hours to allow flavors to meld.
- Heat Griddle and Cook Vegetables: Preheat the griddle to medium-high heat. Add about 2 tablespoons of oil to one side of the griddle. Add the chopped broccoli, onion, and red bell pepper and season them lightly with salt, pepper, and garlic powder. Stir and cook until veggies begin to soften, about 4-5 minutes.
- Cook Chicken: On the other side of the griddle, add the marinated chicken pieces. Stir occasionally to cook evenly and prevent sticking. Continue cooking until the internal temperature reaches 165°F (74°C), ensuring chicken is fully cooked and juicy, approximately 7-9 minutes.
- Add Pineapple and Combine: Add the chopped pineapple to the vegetable side of the griddle. Stir to combine the pineapple with the vegetables and allow pineapple to warm and caramelize slightly, about 2-3 minutes.
- Mix and Serve: Once the chicken is fully cooked and vegetables and pineapple are tender, combine everything on the griddle, stir to evenly distribute flavors. Serve the stir fry hot over a bed of steamed white rice. Garnish with chopped green onions and an additional drizzle of teriyaki sauce if desired. Enjoy immediately.
Notes
- Marinating the chicken for at least 2 hours improves flavor penetration and tenderness.
- Use a food thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- Adjust seasoning to taste, especially salt and pepper, since the teriyaki sauce adds sweetness and sodium.
- Serve with steamed jasmine or basmati rice for best flavor pairing.
- Vegetables can be swapped with any favorite stir-fry greens like snap peas or baby corn if desired.
Keywords: Teriyaki Chicken Stir Fry, Griddle Stir Fry, Teriyaki Sauce Chicken, Pineapple Stir Fry, Quick Stir Fry Recipe
