Teriyaki Chicken Stir Fry
This stir fry combines ingredients from the Create Your Own Stir Fry chart, using the teriyaki sauce. Use this recipe to try vegetables with different textures.
$1.06
Ingredients
Stir Fry
- 2 cloves garlic
- 2 cups chicken
- 1 ½ cups green bell peppers (strips)
- 1 cup mushrooms (sliced)
- ½ cup onion (diced)
- 1 ½ cup spinach leaves
- 2 teaspoons canola oil
Sauce 1
- ½ cup Water
- ¼ cup soy sauce
- ½ teaspoon ginger
- 1 Tablespoon cornstarch
Instructions
- Prepare vegetables. Try cutting into different shapes for variety. For example: strips of green peppers, carrots sliced thinly at an angle, and chunks of zucchini.
- Warm a large, heavy skillet, wok (large, bowl-shaped pan), or electric skillet to high heat until a drop of water evaporates on contact. Pour 2 teaspoons of canola oil in a thin stream around the edge of the pan.
- Add aromatics all at once to pan. Cook and stir until they smell good (about 10 seconds).
- Add chicken. Stir fry 3-5 minutes. Add 1-2 Tablespoons of water, if needed. Remove from pan.
- Add about half of the main vegetables in pan. Stir fry 2-3 minutes, stirring constantly, until vegetables are crisp tender. Stir fry other half of main vegetables and spinach for 2-3 minutes. Add 1-2 Tablespoons of water if vegetables stick to pan. Remove from pan.
- Add sauce ingredients to pan. Stir until the sauce bubbles and thickens. Add protein and vegetables back to the pan. Toss well to coat with sauce. Cover and heat 3-5 minutes until hot.
- Serve with brown rice or whole-grain noodles.
Video
Notes
- See the Create Your Own Stir Fry page for more combination ideas.
Nutrition Label
Serving: 1 serving
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