TERIYAKI CHICKEN STIR-FRY | ALLRECIPES
This teriyaki chicken stir-fry is something to make when you just don't know what to cook.
Provided by ANGIEQ
Categories Main Dishes Stir-Fry Chicken
Total Time 5 hours 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4 servings
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, CarbohydrateContent 27 g, CholesterolContent 58.5 mg, FatContent 9.3 g, FiberContent 4.8 g, ProteinContent 28.7 g, SaturatedFatContent 1.2 g, SodiumContent 1964.9 mg, SugarContent 15.6 g
TERIYAKI SHRIMP AND VEGETABLE STIR-FRY RECIPE | ALLRECIPES
Shrimp, bok choy, broccoli, and zucchini are happy together in a stir-fry that makes its own teriyaki sauce. Serve over rice or noodles for a tasty meal.
Provided by Marcia
Categories World Cuisine Asian
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice the stem ends of the bok choy off to separate the leaves. Wash and drain the leaves; discard the ends. Cut the leafy green part of the leaves from the white part, keeping both parts separated.
- Heat a large skillet or wok over high heat; add oil. Cook and stir ginger in the hot oil for 1 minute. Add shrimp and continue cooking until they are bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
- Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
- Stir to coat the vegetables with the liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with the green pieces of bok choy, cover, and continue cooking until leaves start to wilt and the sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.
Nutrition Facts : Calories 173.6 calories, CarbohydrateContent 13.9 g, CholesterolContent 86.3 mg, FatContent 7.5 g, FiberContent 1.5 g, ProteinContent 11.5 g, SaturatedFatContent 1.2 g, SodiumContent 595.9 mg, SugarContent 8.8 g
More about "teriyaki chicken and shrimp stir fry recipes"
TERIYAKI CHICKEN STIR-FRY | ALLRECIPES
From allrecipes.com
Total Time 5 hours 45 minutes
Category Main Dishes, Stir-Fry, Chicken
Calories 304.8 calories per serving
- 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.
TERIYAKI SHRIMP AND VEGETABLE STIR-FRY RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.8
Total Time 25 minutes
Category World Cuisine, Asian
Cuisine Asian
Calories 173.6 calories per serving
- Stir to coat the vegetables with the liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with the green pieces of bok choy, cover, and continue cooking until leaves start to wilt and the sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.
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