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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.
I did almost the same. It is just me, so I chopped up a half a chicken breast into small cubes and used some mixed Japanese vegetables. I sprayed some sunflower oil on a fry pan and started to cook the chicken and vegetables. I was constantly sting so it took about 4 minutes to cook most of the way. Then I added an ample amount of teriyaki sauce and the chicken and vegetables finished cooking in the sauce. it was so screaming good that the police came to investigate, lol
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.
Wonderful Recipe! Very Yummy. Few adjustments: I cooked chicken with sesame oil and minced garlic and added fresh pre packaged Asian stir fry veggies from produce section. I also added 1 tsp Brown sugar to sauce. Served over white rice. Very quick and easy recipe.
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!
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!
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.