Keishas Teriyaki Chicken Stir Fry Recipes

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TERIYAKI CHICKEN STIR-FRY



Teriyaki Chicken Stir-Fry image

This teriyaki chicken stir-fry is something to make when you just don't know what to cook.

Provided by ANGIEQ

Time 5h45m

Yield 4

Number Of Ingredients 14

½ cup teriyaki marinade (such as Kikkoman®)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon brown sugar
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
1 bunch scallions, sliced
2 cloves garlic, minced
1 tablespoon sesame oil
1 bunch broccoli, cut into florets
1 cup snow peas, halved
1 medium red bell pepper, diced
½ cup stir-fry sauce (such as Kikkoman®)

Steps:

  • Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
  • Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 27 g, Cholesterol 58.5 mg, Fat 9.3 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 1964.9 mg, Sugar 15.6 g

TERIYAKI CHICKEN STIR-FRY



Teriyaki Chicken Stir-Fry image

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

Provided by echo echo

Categories     One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 10

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.

KEISHA'S TERIYAKI CHICKEN STIR-FRY



Keisha's Teriyaki Chicken Stir-Fry image

Great teriyaki chicken stir-fry recipe that I came up with one day when I bored. Has a wonderful taste and everyone will love it. Serve over rice and drizzle with extra soy sauce if needed.

Provided by karizmatik69

Time 40m

Yield 6

Number Of Ingredients 13

6 (5 ounce) skinless, boneless chicken breasts, cubed
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 medium green bell pepper, cut into strips
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 medium orange bell pepper, cut into strips
1 large onion, chopped
2 cups frozen mixed vegetables, thawed
1 cup fresh bean sprouts
½ cup sliced water chestnuts, drained
¼ cup soy sauce
¼ cup teriyaki sauce

Steps:

  • Season chicken with salt and pepper. Heat oil in a wok over medium-high heat. Saute chicken in the hot oil until browned, about 5 minutes. Transfer chicken to a plate.
  • Add bell peppers and onion to the hot wok and saute for 5 minutes. Add mixed vegetables, bean sprouts, and water chestnuts; saute for 2 minutes. Return chicken to the wok. Add soy sauce and teriyaki, and continue to cook until chicken is no longer pink in the centers, about 5 minutes more.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 19.1 g, Cholesterol 80.6 mg, Fat 6.2 g, Fiber 4.3 g, Protein 34.1 g, SaturatedFat 1.4 g, Sodium 1161.7 mg, Sugar 5.9 g

TERIYAKI CHICKEN AND STIR FRY VEGGIES



Teriyaki Chicken and Stir Fry Veggies image

Need a new go-to dinner recipe? This Slow Cooker Chicken Teriyaki is SO simple - it takes just a few minutes to throw into the crock pot and it always tastes amazing!

Provided by Six Sisters Stuff

Yield 8

Number Of Ingredients 4

6 boneless skinless chicken breasts (frozen chicken breasts work great)
1 (10 ounce) bottle Teriyaki sauce
1 (16 ounce) bag frozen stir fry vegetables
4 cups cooked rice

Steps:

  • Spray your crock pot with non-stick cooking spray. Place your chicken in the crock pot.
  • Pour the teriyaki sauce all over it (I use about 1/2-3/4 of the bottle).
  • Cook for about 4 hours on high or 6 hours on low (you want to make sure it is cooked, but don't over cook it or the chicken will be dry).
  • About 10 minutes before you eat, stir-fry the veggies on your stove top (or even your microwave). I have thrown my veggies into the crock pot to cook with the chicken before, but I don't like it as much that way because they tend to get mushy.
  • Place some rice in a bowl, put veggies on next, then throw your chicken on top.
  • If you need extra sauce to put on top, you can use what is in the crock pot or what is leftover in your Teriyaki bottle.

Nutrition Facts : Servingsize 1 serving, Calories 410 kcal, Fat 12 g, SaturatedFat 3 g, Cholesterol 30 mg, Sodium 810 mg, Carbohydrate 47 g, Sugar 22 g, Protein 29 mg

TERIYAKI-CASHEW CHICKEN



Teriyaki-Cashew Chicken image

This is a quick and easy stir fry recipe adapted from a magazine. It's a good "symbolic" dish for Chinese New Year, since the ingredients are cut into long strips which symbolize long life.

Provided by threeovens

Categories     One Dish Meal

Time 20m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast
2 teaspoons fresh ginger, minced
1 tablespoon peanut oil
1 medium red bell pepper, cut into thin strips
1/3 cup teriyaki sauce or 1/3 cup soy sauce
1/3 cup roasted cashews
hot cooked rice
coarsely chopped cilantro (to garnish)

Steps:

  • Cut chicken into 1/2 inch slices, then into 1 1/2 inch strips; toss with ginger in a small bowl.
  • Heat oil in a wok or large skillet over medium high heat. Add chicken strips and stir fry 2 minutes. Add red pepper and stir fry an additional 4 minutes or until chicken is cooked through.
  • Add teriyaki sauce and stir fry 1 minute. Stir in cashews. Serve over rice and garnish with cilantro.

Nutrition Facts : Calories 248.8, Fat 10.2, SaturatedFat 2, Cholesterol 65.8, Sodium 1066.5, Carbohydrate 9.5, Fiber 1, Sugar 5, Protein 29.7

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