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

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • on May 26, 2009

      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.

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    • on September 23, 2007

      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.

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    • on December 11, 2011

    • on February 24, 2011

      This was a great basic recipe. It is a good "clean out the fridge" dinner. I added some finely chopped cabbage that I had..otherwise I stayed true to the recipe. A keeper! Thanks!

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    • on January 08, 2011

      I used the sauce part of this recipe and it was great. Easy and made with stuff I always have on hand. Definitely a keeper!

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    • on November 07, 2009

      This was tasty. My whole family liked it and there were no leftovers. I like that in stir fry. Maybe next time I will add some other ingredients, like egg and peas.

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    • on April 28, 2008

      Made this last night for dinner. Even got my 2 year old to eat the chicken which is good considering it was not a chicken nugget! Was quick and easy, came out a little salty but I think it was because of the teriyaki sauce I used. Made for Spring 2008 PAC and will make again.

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    • on December 30, 2007

    • on September 22, 2007

      I will make this again. I made a couple changes, but only because of what I had on hand. I used vegetable oil instead of canola, I added finely chopped onion and chopped garlic when I stir fried the chicken, and I used a 16 ounce bag of frozen stir fry vegetables. I omitted the scallions because I never know what to do with the rest of them if a recipe only says to use one or two. I made the sauce as directed, and I loved how the sugar snap peas and broccoli florets in my vegetable combo soaked up the sauce.

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    • on August 11, 2007

      A perfect recipe for a busy weeknight. In the time it took to cook the rice I served with it, I was able to prep all the ingredients (including slicing the chicken) and cook them. From start to finish, I completed the whole meal in less than 25 minutes. It was good, too. I believe the key to good flavor is the quality of the teriyaki sauce, because it is a predominant flavor in the dish. Thanks for posting this recipe.

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    Teriyaki Chicken Stir-fry. Recipe by OahuPat Abrams

    Teriyaki Chicken Stir-fry

    By OahuPat Abrams
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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

    Detailed Nutrition Values About Nutrition Info
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