Christophers Teriyaki Stir Fry Food

TERIYAKI BEEF STIR-FRY

Steps:

• Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
• Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
• Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
• Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.
• Serve over rice and garnish with scallions and sesame seeds.

TERIYAKI CHICKEN STIR FRY

Steps:

• Heat oil in a wok and fry until turning brown
• Add spring onions and sugar snaps, cover and cook over a medium heat for 3-4 minutes
• Add garlic and chilli, stir constantly
• Raise the heat and add teriyaki and honey
• Stir and cook until it reduces and coats the chicken, add water if necessary.
• Serve with noodles or rice
• per serving: 221 kcals, 5.4g fat, of which 1.1g saturated fat

CHRISTOPHER'S TERIYAKI STIR FRY

Steps:

• At least two hours before dinner, combine sliced chicken, garlic, and teriyaki sauce in a bowl.
• Stir, cover, and refrigerate until dinner time.
• Heat wok, or wok-style pan, to high heat; add oil.
• Add chicken and stir until cooked, then add veggies.
• Continue to stir and cook until veggies are firm, then add crushed red pepper flakes to taste and garnish with sesame seeds.
• Serve immediately over rice.
• Note: If you find that your sauce was too liquid the first time you prepare this, try adding a teaspoon of cornstarch to the teriyaki chicken mixture before stir frying next time.

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!