Korean Teriyaki Chicken Stir-Fry

20 minutesServes 4
stir fry little big meal


  • 1-2 c Organic The Fresh Market Rice
  • 16 oz Stir Fry Veggie Kit
  • 4 tbsp canola oil, divided
  • Kosher salt and freshly ground pepper
  • 24 oz chicken breast strips
  • 12 fl oz The Fresh Market Teriyaki Sauce
  • Fresh cilantro, chopped, for serving


Cook rice according to package directions (1 c raw rice yields approximately ½ cup cooked rice per person, 2 c raw rice yields approximately 1 cup of cooked rice per person). Chop vegetables into smaller, bite-sized pieces.

Heat 2 tbsp oil in a large skillet over medium-high heat until it shimmers. Add vegetables, season with salt and pepper, and sauté 5-7 minutes until softened. Reduce heat to medium if vegetables begin to burn. Remove to plate and set aside.

In the same pan, add remaining 2 tbsp oil until it shimmers. Add chicken, season with salt and pepper and cook on all sides until juices run clear and no pink remains, 7-10 minutes.

Reduce heat to medium and add sauce, stirring to combine. Return vegetables to pan and stir to combine. Simmer until warmed through, about 5 minutes. Serve stir-fry mixture over cooked rice and top with cilantro.