Teriyaki Chicken And Vegetable Stir Fry Recipes
TERIYAKI CHICKEN STIR-FRY
This stir-fry dinner has it all- chicken, vegetables and rice in a quick meal that's ready in just 15 minutes. Perfect if you love Asian cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center.
- Stir in remaining ingredients except rice. Heat to boiling, stirring constantly; reduce heat. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with rice.
Nutrition Facts : Calories 215, Carbohydrate 15 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1870 mg
TERIYAKI CHICKEN STIR-FRY
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
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.
TERIYAKI CHICKEN STIR-FRY
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
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
CHICKEN TERIYAKI STIR FRY
This easy chicken teriyaki stir fry is the perfect weeknight dinner. It is prep-ahead friendly, and it comes out so delicious and full of Asian flavors.
Provided by Tania
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Make sure you have all the ingredients ready. Stir fries cook fast.
- Make the teriyaki sauce according to the recipe. It can be made up to 2 weeks in advance. You can also just use your favorite store-bought version.
- Heat about 1 tablespoon oil in a large 12-inch skillet over HIGH heat. Add the chicken in one single layer, and cook until golden brown and fully cooked through on both sides. Season with salt and pepper to taste. Transfer to a plate and set aside. Tip: To get that golden brown color, allow the chicken to cook undisturbed on one side until the sides turn white and the bottom is seared. Then flip and continue cooking the other side. Make sure you're cooking over high heat.
- To the same skillet, add a few more drizzles of oil over high heat. Cook the bell peppers, carrots, and asparagus for about 2-3 minutes, stirring occasionally. Then add about 2 tablespoons of water and stir; this will allow the veggies to soften and cook quicker. Cook for another 3 minutes, or until tender but with a slight crunch. The water should have evaporated completely.
- Push the veggies to the sides of the skillet, and add a little bit more oil, plus the ginger, garlic, and scallions (white parts only). Cook until fragrant, about 1-2 minutes, stirring occasionally.
- Return cooked chicken to the pan with the vegetables. Add the teriyaki sauce (about ¾ cup or to taste) and toss everything to combine until evenly coated, about 1-2 more minutes. Season with more salt and pepper to taste if needed.
- Garnish with sliced scallions (the green parts) and sesame seeds. If desired, serve over steamed rice. Enjoy!
Nutrition Facts : Calories 246 kcal, Carbohydrate 16 g, Protein 12 g, Fat 16 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 18 mg, Sodium 2117 mg, Fiber 3 g, Sugar 11 g, UnsaturatedFat 3 g, ServingSize 1 serving
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