CHICKEN TERIYAKI STIR FRY WITH FROZEN VEGETABLES RECIPES
SUPER-FAST CHICKEN TERIYAKI STIR-FRY RECIPE - TABLESPOON.COM
This basic recipe for a teriyaki stir-fry is totally customizable—use chicken, beef or even tofu—and it's made super easy thanks to pre-cut, frozen stir-fry veggies from Cascadian Farms™.
Provided by Wholefully
Total Time 15 minutes
Prep Time 5 minutes
Yield 4
Number Of Ingredients 11
Steps:
- To make the teriyaki sauce, combine the soy sauce, honey, rice wine vinegar, red pepper flakes and garlic powder in a medium saucepan over medium high heat. Bring to a boil.
- Whisk together the water and cornstarch, and add it to the boiling soy sauce mixture. Simmer until just thickened, about 2 minutes. Remove from heat, and set aside.
- Heat the canola oil in a wok or large skillet over high heat. Add in chicken and sauté just to warm and slightly brown, about 1 minute.
- Add in the frozen veggies, and sauté until warmed through and tender, about 5 minutes.
- Remove from heat, and pour the sauce over the veggies and chicken. Toss to coat.
- Serve over rice and top with additional soy sauce, green onions and sesame seeds, as desired. Yields about 1 cup of stir-fry per serving.
Nutrition Facts : Calories 300 , CarbohydrateContent 32 g, CholesterolContent 60 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 23 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 1220 mg, SugarContent 25 g, TransFatContent 0 g
CHICKEN TERIYAKI STIR FRY RECIPE - CHINESE.FOOD.COM
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.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
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, FatContent 36, SaturatedFatContent 8.1, CholesterolContent 103.5, SodiumContent 1942.5, CarbohydrateContent 97.7, FiberContent 4.1, SugarContent 9.4, ProteinContent 43.8
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