TERIYAKI CHICKEN AND SHRIMP STIR FRY RECIPES

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TERIYAKI CHICKEN STIR-FRY | ALLRECIPES



Teriyaki Chicken Stir-Fry | Allrecipes image

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

½ cup teriyaki marinade (such as Kikkoman®)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon brown sugar
¼ teaspoon red pepper flakes
? teaspoon black pepper
1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
1 bunch scallions, sliced
2 cloves garlic, minced
1 tablespoon sesame oil
1 bunch broccoli, cut into florets
1 cup snow peas, halved
1 medium red bell pepper, diced
½ cup stir-fry sauce (such as Kikkoman®)

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



Teriyaki Shrimp and Vegetable Stir-Fry Recipe | Allrecipes image

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

2 heads baby bok choy
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger root
½ pound uncooked medium shrimp, peeled and deveined
1 cup broccoli florets
1 cup sliced zucchini
2 tablespoons soy sauce
2 tablespoons sweet vermouth
2 tablespoons brown sugar
2 teaspoons rice vinegar
1 tablespoon cornstarch

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

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This teriyaki chicken stir-fry is something to make when you just don't know what to cook.
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