Chicken Eggplant Teriyaki Stir Fry Food

TERIYAKI CHICKEN STIR-FRY

Steps:

• Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
• Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

SPICY CHICKEN AND EGGPLANT STIR-FRY

Steps:

• Cook the rice according to the package directions.
• Meanwhile, heat a large wok or stainless-steel skillet over high. Add the canola oil, sesame oil, eggplant, and chicken to the wok and cook, stirring often, until evenly cooked and lightly browned, about 5 minutes. Add the garlic, ginger, red pepper, and scallion whites and cook, stirring often, until the scallions are tender, about 3 minutes. Add the teriyaki sauce and cook, scraping the bottom to loosen any browned bits and stirring often, until the vegetables are thoroughly cooked about 1 minute. Stir in the scallion greens.
• Serve hot over the cooked rice.

CHICKEN EGGPLANT STIR-FRY

Steps:

• Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
• Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
• Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
• Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
• Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

ASIAN CHICKEN AND JAPANESE EGGPLANT STIR-FRY

Steps:

• Combine marinade ingredients and marinate chicken for a minimum of 2 hours in the refrigerator.
• In a large wok, heat 2 tablespoons oil for 20 seconds. Add chicken and stir quickly (separating chicken) for 30 seconds. Remove chicken and drain.
• Place 2 tablespoons garlic and red bell pepper in wok and cook for 5 seconds. Add cooking wine, soy sauce, oyster sauce and water to wok. Slice off eggplant stem and slice eggplant. Add eggplant and stir until the mixture boils. Turn heat to low, cover and cook 2-3 minutes (make sure mixture does not run dry). After 2 minutes check to see if eggplant is tender; then add cornstarch mixture slowly. Return chicken to wok; stir and fold until mixed well with sauce again. Add green onion and sesame oil and stir & fold until thoroughly mixed.
• Serve with steamed or fried rice.

TERIYAKI CHICKEN STIR-FRY

Steps:

• In a small bowl, whisk together teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside.
• In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
• Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
• Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.

TERIYAKI SESAME EGGPLANT (AUBERGINE) STIR FRY

Steps:

• Heat olive oil in large pan and add all the vegetables.
• Stir fry until tender but still slightly firm.
• Add teriyaki and soy sauce and stir to blend.
• Season with salt and pepper to taste if needed.
• serve hot with white steamed rice.

CHICKEN TERIYAKI STIR FRY

Steps:

• Start defrosting chicken if it's frozen.
• Take the bag of frozen veggies out and let them defrost on your counter.
• Prepare the Marinade: boil water, teriyaki sauce, ginger, onion, garlic powder, and the jarred minced garlic for 2 minutes.
• Cool the marinade while waiting for the chicken to defrost.
• Cut the defrosted chicken into bite sized pieces before marinading.
• Marinate the chicken for 20 minutes: combine the chicken with the marinade in a glass bowl; make sure that all the chicken is coated with marinade.
• Start preparing the spaghetti 5 to 10 minutes before using the marinated chicken. You'll want the spaghetti to be done when you make the left-over marinade into a kind of spaghetti sauce.
• Pluck the chicken out of the marinade with your hands to reserve the marinade in the marinade bowl. Put the chicken on aluminum foil to avoid an extra plate to wash.
• Heat the oil up in a wok or pan.
• Start frying the chicken. You can optionally mess with the foil wrap to recapture any marinade that may have dripped off the chicken.
• While the chicken is cooking for 5-7 minutes, prepare the frozen veggies: open the bag, drain any water, possibly rinse off any frost burn.
• Add veggies to the wok or pan.
• Cook until ready, then distribute it onto serving platters to free up the pan/wok.
• Use a fork to mix cornstarch with 2-3 tablespoons of cold water.
• Pour the remaining marinade (all of about 3 or 4 tablespoons) into the wok and heat to a boil.
• Thicken this meager bit with 1-2 tablespoons of the cornstarch/water mixture. When thickened, consider it sauce.
• Pour said sauce over the spaghetti and mix it up.
• Add the spaghetti to the serving plates and call it a night.

TERIYAKI CHICKEN & RICE STIR-FRY

Steps:

• Marinate chicken in sauce made of next five ingredients, in refrigerator, 2 hours.
• Stir-fry chicken in wok or skillet with oil until no longer pink.
• Add mushrooms and vegetables, stir-fry 5 more minutes.
• Serve over rice.