Chicken Teriyaki Stir Fry Sauce Food

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 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.

CHICKEN TERIYAKI STIR-FRY SAUCE

Steps:

• Combine chicken broth, teriyaki sauce, soy sauce, brown sugar, chile paste, garlic, ginger, and black pepper in a bowl. Whisk until sugar is dissolved.

WEEKDAY MEAL-PREP CHICKEN TERIYAKI STIR-FRY RECIPE BY TASTY

Steps:

• In a pan, cook cut chicken over medium-high heat until almost done. Salt and pepper to taste.
• Reduce heat to medium and stir in the crushed garlic.
• Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened.
• Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.
• Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again.
• Split the rice, vegetables, and chicken evenly between 4 containers. Top with a sprinkle of sesame seeds and sliced green onion. Refrigerate for up to 4 days.
• Enjoy!

TERIYAKI CHICKEN STIR-FRY

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center.
• Stir in remaining ingredients except rice. Heat to boiling, stirring constantly; reduce heat. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with rice.

SIMPLE TERIYAKI SAUCE

Steps:

• Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
• Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

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.

BEEF OR CHICKEN TERIYAKI STIR-FRY

Steps:

• Marinate your beef or chicken for about 5 hours using about 1/2 the bottle of the teriyaki sauce.
• Put oil in a wok or a frying pan with a cover and heat.
• Drain the meat from the marinade discarding the marinade and add the meat and garlic to wok.
• Cook until it is done about 7 minutes.
• Remove the meat from the wok and wipe out the wok with a paper towel.
• Add more oil and stir fry the carrots for about 6 minutes.
• Add the zucchini, crookneck squash, baby corn and mushrooms and stir fry for about 10 minutes.
• Add the meat back into the wok and stir through and add more teriyaki sauce to taste.
• Cover and cook for about 5 minutes.
• Serve over rice.

KEISHA'S TERIYAKI CHICKEN STIR-FRY

Steps:

• Season chicken with salt and pepper. Heat oil in a wok over medium-high heat. Saute chicken in the hot oil until browned, about 5 minutes. Transfer chicken to a plate.
• Add bell peppers and onion to the hot wok and saute for 5 minutes. Add mixed vegetables, bean sprouts, and water chestnuts; saute for 2 minutes. Return chicken to the wok. Add soy sauce and teriyaki, and continue to cook until chicken is no longer pink in the centers, about 5 minutes more.