Easy Chicken & Vegetable Stir-Fry

Five ingredients, one skillet, and 20 minutes stand between you and a solid stir-fry dinner that feeds six.

Chicken strips get a quick sear, then frozen teriyaki vegetables go straight into the pan with their sauce packet, so the flavor is built right in.

The real move here is the handful of crispy french fried onions scattered on top right before serving. That salty crunch against the tender vegetables and glossy teriyaki sauce makes the whole dish feel like more than the sum of its parts.

Pile it over steamed rice and call it done.

Chef Tips

• Slice the chicken into thin, even strips so everything cooks at the same rate. Thicker pieces will still be pink when the veggies are already done.
• Get the skillet screaming hot before adding the chicken. You want a sear, not a steam. Don’t crowd the pan.
• Microwave the french fried onions for just one minute to re-crisp them. Any longer and they’ll burn.

Variations

• Fresh veggie swap: Ditch the frozen package and use sliced bell peppers, snap peas, and broccoli florets with bottled teriyaki sauce.
• Spicy kick: Toss in a tablespoon of sriracha or chili garlic sauce when you add the teriyaki packet.
• Low-carb version: Skip the rice and serve over cauliflower rice or shredded cabbage instead.