Ingredient Meat & Poultry Chicken Chicken Stir Fry Teriyaki Chicken Stir-Fry 4.7 (6) 4 Reviews Look for pre-sliced pepper-and-onion mix in the produce section of the supermarket. It helps save prep time in this quick five-ingredient dinner. This easy dinner calls for hot cooked brown rice, which is perfect if you have leftovers. If not, look for microwaveable brown rice or frozen brown rice to keep prep minimal. By Carolyn Malcoun Carolyn Malcoun As EatingWell's Associate Editorial Director, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after. EatingWell's Editorial Guidelines Updated on April 7, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco Active Time: 20 mins Total Time: 20 mins Servings: 4 Nutrition Profile: Sesame-Free Diabetes-Friendly Nut-Free Dairy-Free High-Fiber Heart-Healthy High-Protein Egg-Free Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco Cook Mode (Keep screen awake) Ingredients 2 tablespoons grapeseed oil or other neutral oil, divided 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces 4 cups sliced bell peppers and onions 1 cup chopped fresh pineapple 1/4 cup low-sodium teriyaki sauce 2 cups hot cooked brown rice Directions Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 pound chicken; cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Transfer to a plate. Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add 4 cups peppers and onions; cook, stirring often, until tender-crisp, about 3 minutes. Return the chicken to the pan and stir in 1 cup pineapple and 1/4 cup teriyaki sauce. Cook, stirring often, until the sauce thickens and coats the chicken, 2 minutes. Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco Divide 2 cups rice among 4 plates. Top with the chicken and vegetable mixture. Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco Nutrition Information Serving Size: 1 cup chicken mixture & 1/2 cup riceCalories 412, Fat 13g, Saturated Fat 2g, Cholesterol 107mg, Carbohydrates 46g, Total Sugars 12g, Added Sugars 3g, Protein 28g, Fiber 8g, Sodium 446mg, Potassium 447mg EatingWell.com, December 2023 Save Rate Print