Prep 20 mins
Cook 6 mins
Serve over rice or chow mein noodles.
Make and share this Teriyaki Chicken Stir-Fry recipe from Food.com.
- 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) packagesliced 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)
- 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.
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.
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.
The sauce for this recipe is really good. I accidentally added a little too much vegetable oil to the pan before I put in the chicken, but I think that's why mine turned out like really good (but bad for you) Chinese takeout. After about 2 min of cooking the chicken I added in a frozen stir fry mix with mushrooms, carrots, asparagus, and yellow squash. For the sauce I used Yoshida's Original Teriyaki plus the vinegar and soy sauce, and used flour for the cornstarch. It turned out great.