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November 1, 2016

Teriyaki Chicken Stir-Fry

Quick, easy & perfect last minute dinner - Teriyaki Chicken Stir-Fry

We love our stir-fries and it is also one of the dishes we make several times a month. Anything goes really with a stir-fry, beef, pork, seafood, chicken and we are especially fond of this Teriyaki Chicken Stir-Fry

Stir-fries are extremely convenient as they are quick and easy to make and I normally have all the ingredients on hand. I do prefer fresh vegetables, but always have a couple of bags of frozen vegetables in the freezer. No need to defrost the vegetables when stir-frying, cook as is from the bag.


Quick, easy & perfect last minute dinner - Teriyaki Chicken Stir-Fry


Just about any stir-fry combination of vegetables can be used in this recipe as Teriyaki is just as versatile. One of our favorite combinations is definitely the Oriental-Style - crunchy baby corn, snow peas (sugar snap peas) and baby carrots are the main features of this particular combo.

Another bonus when making stir-fry is that you can adjust the vegetable ingredients easily, by type as well as how many servings you need - and all this at the last minute. When it is only my hubby and myself, I half the recipe, whereas when the kids are all home, I simply double the recipe.

Another stir-fry recipe you might enjoy is my Sweet and Sour Chicken Stir-Fry - sticky delicious and made using fresh vegetables.

Teriyaki Chicken Stir-Fry

4 Servings

INGREDIENTS:

2 TB Oil
500 g Chicken Fillets, cut into strips     (just over 1 pound)
Salt and Black Pepper, to taste
1 kg Oriental-Style Frozen Vegetables  (just over 2 pounds)
1/2 cup Teriyaki Sauce
2 TB Soy Sauce
1 t Rice Vinegar
2 t Fresh Garlic, crushed
2 t Fresh Ginger, finely grated
1 TB Water
1 TB Cornflour    (Cornstarch)

DIRECTIONS:

1.) Heat the Oil in a wok - stir-fry the Chicken until done - season lightly with Salt and Black Pepper - remove from wok and keep aside
2.) Add the Frozen Vegetables to the wok and stir-fry until soft but still a little crisp - add back the cooked Chicken
3.) In a small bowl combine the Teriyaki Sauce, Soy Sauce, Vinegar, Garlic, Ginger and Water - stir in the Cornflour (whisk lightly) until smooth - pour the sauce over the Chicken and Vegetables in the wok and stir - cook until warmed through and the sauce has thickened (about 3 - 5 minutes)

Serve immediately over noodles, rice or even mashed potatoes

Quick, easy & perfect last minute dinner - Teriyaki Chicken Stir-Fry

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Quick, easy & perfect last minute dinner - Teriyaki Chicken Stir-Fry

5 comments:

  1. I don't have a wok. Can I use a regular stovetop pan?

    ReplyDelete
    Replies
    1. Yes, Haley, if you have a large enough pan it will be just fine :)

      Delete
  2. Is the teriyaki sauce thick or thin (like soy sauce)? Thank you.

    ReplyDelete
    Replies
    1. Rebekah, it is a thin sauce.. the Cornflour added at the end thickens the stir-fry

      Delete
  3. I need at least 2 more servings but I don't wanna mess it up

    ReplyDelete

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