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.
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
TERIYAKI CHICKEN TOSS WITH SPAGHETTINI PASTA
This is bar none the best stir fry I have ever tasted! All the credit goes to Sandy Richard and her cookbook Life's on Fire Cooking for the Rushed. I have strayed slightly from the original recipe but all for the sake of taste. The one thing that I'm a bit of a stickler on is that you use the V-H brand of honey-garlic sauce. If you're in an area that doesn't carry it use your choice of the next best brand.
Provided by HOUSEMANAGER Charle
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- CUT chicken into bite size pieces and cook in oiled wok along with seasoning and chilies; cook until meat is no longer pink.
- CHOP onion, zucchini, peppers and mushrooms into bit size pieces and stir fry to desired crispness.
- BOIL pasta at this time.
- ADD cornstarch to a small bowl and gradually add soya while stirring so that the cornstarch is smooth not lumpy; Mix in the honey-garlic sauce and the ¼ cup chicken broth; Add to pan of chicken and veggies; Stir and leave to simmer on low.
- DRAIN the pasta and mix the following in the empty pasta pot at med-low; 1 cup chicken broth, curry powder, honey and basil.
- RETURN pasta to pot and toss with the spiced broth allowing the pasta to absorb the liquid; Drain off any excess.
- PLACE pasta in a bowl and top with stir fry mixture.
PANDA EXPRESS ZUCCHINI AND MUSHROOM CHICKEN STIR FRY
This recipe taste exactly like the one at Panda Express and can be ready in just 25 minutes! Quick and simple recipe but an absolute winner in my household!
Provided by Marjorie Ram
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Toss the chicken with cornstarch.
- Heat the canola and sesame oil together in the pan.
- Add chicken and cook on medium-high until brown on both sides, about 2-3 minutes on each sides.
- Remove chicken from the pan, and turn the heat up to high.
- Add in the mushrooms and zucchini, cook until they start to brown.
- Add the garlic and ginger and cook/stir for 30 seconds.
- Cook for another 2-3 minutes as vegetable soften a little.
- Add the chicken back in and stir to coat.
- Add in the soy sauce, sugar, and wine vinegar and stir to coat.
- Serve with rice.
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
TERIYAKI CHICKEN & ZUCCHINI STIR-FRY RECIPE
This recipe is easy to make and is packed with plenty of protein and veggies!
Provided by Elyse Ellis
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium-high heat.
- Add zucchini, yellow squash and onion.
- Saute vegetables for 5-10 minutes or until soft.
- Add cooked chicken and teriyaki sauce and combine.
- Cook for 3-5 more minutes, or until heated through.
- Serve over rice and garnish with sesame seeds, if desired.
Nutrition Facts : Calories 389 kcal, Carbohydrate 44 g, Protein 34 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 72 mg, Sodium 1992 mg, Fiber 5 g, Sugar 17 g, ServingSize 1 serving
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