This Teriyaki Chicken & Zucchini Stir-Fry is a vibrant, flavor-packed dish that brings together tender chicken, crisp zucchini, and a glossy, savory-sweet teriyaki glaze. In just 25 minutes, you’ll have a meal that’s as nourishing as it is delicious, with a perfect balance of protein, fiber, and bold umami flavors. The zucchini adds a refreshing crunch, while the chicken soaks up the rich, caramelized sauce for a satisfying bite every time.
Packed with vitamins and minerals, this stir-fry is a guilt-free way to enjoy a restaurant-quality meal at home. The combination of juicy chicken, tender-crisp veggies, and that irresistible teriyaki glaze makes it a weeknight winner you’ll want to make again and again.
What You’ll Need for Teriyaki Chicken & Zucchini Stir-Fry
- 2 Tablespoons olive oil (or substitute with avocado oil)
- 6 medium zucchini, sliced (about 1/4-inch thick)
- 6 medium yellow squash, sliced (about 1/4-inch thick)
- 1 yellow onion, diced (or use white onion for a milder flavor)
- 6 boneless, skinless chicken breasts, cooked and cubed (pre-cooked rotisserie chicken works too!)
- 1 cup teriyaki sauce (store-bought or homemade)
- 3 cups cooked rice (optional, for serving)
- 1 teaspoon sesame seeds (optional, for garnish)
How to Make Teriyaki Chicken & Zucchini Stir-Fry
- Heat the oil: In a large skillet, heat 2 Tablespoons olive oil over medium-high heat.
- Cook the vegetables: Add the zucchini, yellow squash, and onion to the skillet. Sauté for 5-10 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
- Add chicken and sauce: Stir in the cooked chicken and 1 cup teriyaki sauce. Mix well to coat everything evenly.
- Heat through: Cook for an additional 3-5 minutes, or until the chicken is heated through and the sauce is bubbling.
- Serve: Serve the stir-fry over cooked rice (if using) and sprinkle with sesame seeds for garnish, if desired.
Sauce and Topping Ideas
Enhance your Teriyaki Chicken & Zucchini Stir-Fry with some creative sauce and topping ideas. For extra kick, drizzle with a garlic chili oil or sprinkle with crushed red pepper flakes. If you prefer a sweet and tangy twist, a splash of pineapple juice in the teriyaki sauce can add a tropical touch. Garnish with chopped green onions or cilantro for a fresh burst of flavor, and don’t forget toasted sesame seeds for a nutty crunch.
Serving Suggestions
This dish shines when served over steamed white or brown rice, but you can also try it with jasmine rice for a fragrant twist. For a lighter option, substitute rice with cauliflower rice or even serve over a bed of fresh greens for a low-carb meal. Pair it with a side of miso soup or a simple cucumber salad to round out your meal with complementary flavors.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to reheat, warm in a skillet over medium heat, adding a splash of water or teriyaki sauce to keep it moist. Avoid microwaving to prevent the vegetables from becoming mushy. This stir-fry also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.
Time-Saving Tips
Speed up prep time by using pre-sliced zucchini and squash from your grocery store’s produce section. For even quicker assembly, grab a rotisserie chicken instead of cooking your own. You can also make a big batch of teriyaki sauce ahead of time and store it in the fridge for up to a week, so it’s ready whenever you need it.
Equipment Guidance
A large skillet or wok works best for this stir-fry, giving you plenty of room to toss and sauté the ingredients without overcrowding. A sharp chef’s knife will make quick work of chopping the veggies, and a rice cooker ensures perfectly fluffy rice while you focus on the stir-fry. Having these tools on hand will make the process smooth and efficient.
Teriyaki Chicken & Zucchini Stir-Fry Recipe
Ingredients
- 2 Tablespoons olive oil
- 6 Medium zucchini, sliced
- 6 Medium yellow squash, sliced
- 1 yellow onion, diced
- 6 boneless, skinless chicken breasts, cooked and cubed
- 1 cup teriyaki sauce
- 3 cups cooked rice (optional)
- 1 teaspoon sesame seeds (optional garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add zucchini, yellow squash and onion.
- Saute vegetables for 5-10 minutes or until soft.
- Add cooked chicken and teriyaki sauce and combine.
- Cook for 3-5 more minutes, or until heated through.
- Serve over rice and garnish with sesame seeds, if desired.