Chicken and Vegetable Teriyaki Stir Fry

Thank you to Melissa’s Produce for the vegetables that inspired this recipe. 

4.1/5 (10 Reviews)


  • 2 lbs. boneless, skinless chicken breasts or thighs cut into bite-size pieces
  • 3 tbsp extra-virgin olive oil, divided
  • 1 tbsp sesame oil
  • 1 floret of broccoli, cut into bite-sized pieces
  • 1 carrot, peeled and sliced
  • 1 zucchini, cut into bite-sized pieces
  • 1 yellow squash, cut into bite-sized pieces
  • 3 cups fresh green beans
  • 2 cups fresh snow peas
  • 1 red bell pepper, cut into thin slices
  • 1 small can of baby corn
  • 2 green onions, chopped
  • 1 8 oz. can water chestnuts
  • 1 jalapeño, seeded and chopped – optional
  • 1 small can of crunchy rice noodles to garnish
  • Rice noodles, cooked
  • Salt and pepper



Carbon Steel Wok
EGGspander convEGGtor Basket
Cast iron sauce pot


Set the EGG for direct cooking without a convEGGtor with the EGGspander convEGGtor Basket and wok at 400ºF/204ºC.

Heat 1½ tablespoon of olive oil. As the oil is heating up season the chicken with salt and pepper. Once the oil is hot, but not smoking, add the chicken. Cook until the chicken is golden on all sides and fully cooked through about 4 to 6 minutes. Remove the chicken from the wok and set it aside.

Add the remaining 1½ tablespoon of olive oil to the wok and 1 tbsp of sesame seed oil. Once the oil is hot, add the veggies to the wok and stir fry until softened. Return the chicken to the wok and stir fry until combined. Add more sesame seed oil as needed. Stir fry for another 1 to 2 minutes. Add the rice noodles and combine. Remove from the wok onto a large platter, drizzle with sauce, and top with crunchy rice noodles.

Teriyaki Sauce Ingredients

  • ½ cup water
  • 1/3 cup low-sodium soy sauce
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • ½ tsp red pepper flakes
  • 1 tbsp cornstarch mix with 2 tablespoons water to create a slurry

Teriyaki Sauce Instructions

Set the EGG for direct cooking without the convEGGtor at 400ºF/204ºC; add the cast iron sauce pot to the EGG to preheat.

Add the water, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes to the sauce pot. Stir until smoothly combined, bring to a boil, and add the cornstarch slurry. Whisk constantly until the sauce is thickened, about 1 to 2 minutes, or until sauce has thickened. Remove from the EGG and set aside.

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