TERIYAKI CHICKEN STIR FRY RECIPE WITH RICE RECIPES

Name: Teriyaki Chicken & Rice Stir-Fry
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 4 serving(s)
Ingredients: 1 lb boneless skinless chicken, cubed; 1/4 cup soy sauce; 1 tablespoon garlic powder; 1 tablespoon honey; 1/4 teaspoon ginger; salt and pepper; 2 tablespoons vegetable oil; 1 (4 ounce) can mushroom pieces, drained; 1 bag frozen stir fry vegetables (I use Safeway); 4 cups cooked rice

TERIYAKI CHICKEN & RICE STIR-FRY RECIPE - FOOD.COM

Teriyaki Chicken & Rice Stir-Fry Recipe - Food.com image

I created this sauce when I ran out of the bottled teriyaki sauce. It would also be good as a grilling marinade.

Total Time 2 hours 10 minutes

Prep Time 2 hours

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb boneless skinless chicken, cubed
1/4 cup soy sauce
1 tablespoon garlic powder
1 tablespoon honey
1/4 teaspoon ginger
salt and pepper
2 tablespoons vegetable oil
1 (4 ounce) can mushroom pieces, drained
1 bag frozen stir fry vegetables (I use Safeway)
4 cups cooked rice

Steps:

Marinate chicken in sauce made of next five ingredients, in refrigerator, 2 hours.
Stir-fry chicken in wok or skillet with oil until no longer pink.
Add mushrooms and vegetables, stir-fry 5 more minutes.
Serve over rice.

Nutrition Facts : Calories 467.4, FatContent 8.7, SaturatedFatContent 1.4, CholesterolContent 66, SodiumContent 1081.6, CarbohydrateContent 61, FiberContent 1.2, SugarContent 5.6, ProteinContent 33.8

TERIYAKI CHICKEN STIR-FRY RECIPE - FOOD.COM

Teriyaki Chicken Stir-Fry Recipe - Food.com image

Make and share this Teriyaki Chicken Stir-Fry recipe from Food.com.

Total Time 26 minutes

Prep Time 20 minutes

Cook Time 6 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup teriyaki sauce
2 tablespoons light soy sauce
1 teaspoon rice vinegar
1 tablespoon cornstarch
1 tablespoon canola oil
1 lb boneless chicken breast, cut into bite-size strips
1 (8 ounce) package sliced fresh mushrooms
1 (8 ounce) can sliced water chestnuts, drained
1 cup shredded carrot
2 scallions, sliced thin (white part plus 2 inches of the green part)

Steps:

In a small bowl, whisk together teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside.
In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.

Nutrition Facts : Calories 328.3, FatContent 14.3, SaturatedFatContent 3.3, CholesterolContent 72.6, SodiumContent 1985.1, CarbohydrateContent 20.5, FiberContent 3.2, SugarContent 9.5, ProteinContent 29.5

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