Teriyaki Chicken Rice Stir Fry Recipes

TERIYAKI CHICKEN STIR-FRY

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.

CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY

Steps:

• Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
• In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
• In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
• Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
• Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
• Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
• Enjoy!

TERIYAKI CHICKEN STIR-FRY

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.

TERIYAKI CHICKEN & RICE STIR-FRY

Steps:

• Marinate chicken in sauce made of next five ingredients, in refrigerator, 2 hours.
• Stir-fry chicken in wok or skillet with oil until no longer pink.
• Add mushrooms and vegetables, stir-fry 5 more minutes.
• Serve over rice.

TERIYAKI CHICKEN FRIED RICE

Steps:

• Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 1 minute. Transfer to a cutting board and cut into thin strips.
• Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the peas and carrots, peppers and scallions and continue to cook, stirring, until crisp-tender, about 2 minutes. Add the ginger and cook, stirring, 1 minute. Add the rice and Japanese Style Teriyaki Cooking Sauce and cook, stirring, until warmed through. Stir in the egg strips and divide among 4 bowls.

CHICKEN TERIYAKI STIR-FRY

Steps:

• Stir-fry chicken in large skillet sprayed with cooking spray on medium-high heat 3 to 4 min. or until done.
• Add vegetables and garlic; stir-fry 2 to 3 min. or until crisp-tender.
• Stir in gravy and teriyaki sauce; cook 3 min. or until heated through, stirring frequently.

WEEKDAY MEAL-PREP CHICKEN TERIYAKI STIR-FRY RECIPE BY TASTY

Steps:

• In a pan, cook cut chicken over medium-high heat until almost done. Salt and pepper to taste.
• Reduce heat to medium and stir in the crushed garlic.
• Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened.
• Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.
• Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again.
• Split the rice, vegetables, and chicken evenly between 4 containers. Top with a sprinkle of sesame seeds and sliced green onion. Refrigerate for up to 4 days.
• Enjoy!

KEISHA'S TERIYAKI CHICKEN STIR-FRY

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.