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    You are in: Home / Recipes / Teriyaki Chicken Stir-Fry Recipe
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    Teriyaki Chicken Stir-Fry

    Teriyaki Chicken Stir-Fry. Photo by Chef #1800117145

    1/3 Photos of Teriyaki Chicken Stir-Fry

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    Total Time:

    Prep Time:

    Cook Time:

    26 mins

    20 mins

    6 mins

    echo echo's Note:

    Serve over rice or chow mein noodles.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
    3. 3
      Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
    4. 4
      Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.

    Ratings & Reviews:

    • on May 26, 2009

      55

      I didn't follow this recipe exactly, because the items I had on hand were not the same - but I used it to make my own concoction. We had a ton of leftover barbecued breast meat (which was dry). I cut about 3 breast fillets up into bite sized pieces and set them aside. Had a bag full of frozen stir fry vegetables from Sam's Club that I fried up for about 8 minutes over medium heat, using olive oil first to lightly coat the frying pan. After the vegetables were near done (they consisted of broccoli, water chestnuts, bell peppers, baby corn, shiitake mushrooms, snap peas), I added the chicken and in a separate bowl, I had stirred Lawry's teriyaki marinade with a little bit of potato starch. I poured it in and added 1/4 cup chicken broth, dash of soy sauce/honey/sugar/rice vinegar. Then i served it over sweet brown rice you can get at any Asian supermarket. The kids liked it - but abhor the mushrooms.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2007

      55

      Very tasty and so easy to make on a weeknight, especially since I used cooked diced chicken that I had in the freezer. I added a touch of honey, red pepper flakes and sesame oil to the sauce to punch up the flavor of the commercial teriyaki sauce (I used Kikkoman). I served this over white rice.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 25, 2014

      55

      Pretty much followed this recipe exactly as is except for the choice of vegetables. I added broccoli, onions red bell pepper and carrots. Served with some brown rice on the side! Delicious! My husband loves this dish! And it tastes even better the next day for lunch. I make this meal probably 3 times a month now. Its defiantly a favorite.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Teriyaki Chicken Stir-Fry

    Serving Size: 1 (320 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 328.3
     
    Calories from Fat 129
    39%
    Total Fat 14.3 g
    22%
    Saturated Fat 3.3 g
    16%
    Cholesterol 72.6 mg
    24%
    Sodium 1985.1 mg
    82%
    Total Carbohydrate 20.4 g
    6%
    Dietary Fiber 3.2 g
    12%
    Sugars 9.5 g
    38%
    Protein 29.5 g
    59%

    The following items or measurements are not included:

    rice vinegar

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