TERIYAKI CHICKEN STIR-FRY
This teriyaki chicken stir-fry is something to make when you just don't know what to cook.
Provided by ANGIEQ
Time 5h45m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 27 g, Cholesterol 58.5 mg, Fat 9.3 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 1964.9 mg, Sugar 15.6 g
CHICKEN TERIYAKI STIR FRY RECIPE
Chicken teriyaki stir fry is a great easy weeknight meal that's ready to eat in less than 30 minutes.
Provided by Becky Hardin
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Cut chicken into 1 inch cubes.
- Add all of the ingredients for the sauce to a large bowl and whisk together.
- In a large pan or wok over medium high heat, heat 1 tbsp oil. Add the chicken to the pan in a single layer. Cook the chicken until browned on all sides, stirring occasionally. Remove chicken from the pan and set aside.
- Add the remaining 1 tbsp oil to the skillet. Next, add the broccoli, carrots and red bell pepper. Cook until the vegetables are barely tender, stirring frequently.
- Add the chicken back to the pan. Add the garlic and ginger and cook for 1 minute more.
- Add the cashews to the pan. Pour the sauce into the pan and bring it to a boil.
- Turn down the heat and let the pan simmer until the sauce thickens.
- Optionally, garnish with green onions before serving.
Nutrition Facts : Calories 399 kcal, Carbohydrate 31 g, Protein 28 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 1007 mg, Fiber 3 g, Sugar 21 g, ServingSize 1 serving
CHICKEN TERIYAKI STIR-FRY SAUCE
Couldn't find just one I wanted to try, so took a few and combined them with what I had on hand. Use for your chicken veggie stir-fry.
Provided by Lins5844
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 10m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 64.6 calories, Carbohydrate 13.5 g, Cholesterol 1 mg, Fat 0.6 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 1018.7 mg, Sugar 10.2 g
TERIYAKI CHICKEN STIR-FRY
Make and share this Teriyaki Chicken Stir-Fry recipe from Food.com.
Provided by echo echo
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 10
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.
QUICK AND EASY TERIYAKI BEEF STIR-FRY
As the name implies, this teriyaki beef and vegetable stir-fry is easy to make and done in under 30 minutes. Tasty and perfect for a night when you need dinner in a hurry. We like to use top sirloin for stir-fry recipes since it stays so juicy. Serve with rice or noodles.
Provided by fabeveryday
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk water, soy sauce, brown sugar, cornstarch, honey, and ginger together in a bowl until well combined.
- Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add steak and cook and stir until browned, about 4 minutes. Move steak to the side of the wok. Add remaining tablespoon sesame oil to the center of the wok, followed by broccoli, snow peas, bell pepper, and garlic. Cook, stirring the vegetables, for 2 minutes.
- Add reserved sauce to the wok and stir everything together. Bring to a boil and cook until the sauce thickens and the vegetables are crisp-tender, about 2 minutes.
- Garnish with chopped green onions.
Nutrition Facts : Calories 326.8 calories, Carbohydrate 28.3 g, Cholesterol 48.9 mg, Fat 13.7 g, Fiber 3.4 g, Protein 24 g, SaturatedFat 3.5 g, Sodium 747.3 mg, Sugar 18 g
CHICKEN TERIYAKI STIR FRY
I adapted this recipe from Mysterygirl's Chicken Teriyaki (#14610). I updated quantities for the marinade, substituted several ingredients, and basically made it a different recipe in order to reduce prep time. All ingredients come from a can, jar, or freezer bag. In other words: no cutting, no washing, no food prep.
Provided by katkin.michael
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 900.5, Fat 36, SaturatedFat 8.1, Cholesterol 103.5, Sodium 1942.5, Carbohydrate 97.7, Fiber 4.1, Sugar 9.4, Protein 43.8
TERIYAKI CHICKEN & RICE STIR-FRY
I created this sauce when I ran out of the bottled teriyaki sauce. It would also be good as a grilling marinade.
Provided by OahuPat Abrams
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 467.4, Fat 8.7, SaturatedFat 1.4, Cholesterol 66, Sodium 1081.6, Carbohydrate 61, Fiber 1.2, Sugar 5.6, Protein 33.8
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