Teriyaki Chicken Stir-Fry

Teriyaki Chicken Stir-Fry is a quick, easy and perfect last minute dinner

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.

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

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

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Teriyaki Chicken Stir-Fry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Teriyaki Chicken Stir-Fry is a quick, easy and perfect last minute dinner, especially on a busy week night

Course: Main Course
Servings: 4 Servings
Author: Linda Nortje
Ingredients
  • 2 TB Oil
  • 450 g Chicken Fillets cut into strips ( 1 pound )
  • 900 g Oriental-Style Frozen Vegetables ( 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)
Instructions
  1. Heat the Oil in a wok – stir-fry the Chicken until done – season 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

LINDA

 

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

 

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