- Yield: 4-6
- Prep Time: 15-20 minutes
- Cook Time: 15-20 minutes
Teriyaki Chicken Stir Fry
Teriyaki chicken stir fry is vegetables and chicken coated in a homemade teriyaki sauce and served over white rice. Of course, the possibilities are endless to which vegetables you want to use and how you serve it. I’ve made this in the past, with shrimp or beef and even kept it vegetarian few times. An easy and healthy dinner option that's ready in less than 30 minutes and served as is or with your favorite Asian noodles or coconut rice.
Ingredients
- FOR THE STIRY FRY:
- 1 ½ lbs chicken breast, cut into bite size pieces
- 227 grams package of cremini bottom mushrooms, cut into 4 pieces
- 2 medium carrots, cut in to small sticks
- 4-6 celery stocks, sliced
- 1 red pepper, sliced
- 1 ½ cups sugar snap peas, ends and strings removed
- 1 large green zucchini
- 2 cups of beansprouts
- 1 8oz can of baby corn, sliced lengthwise
- salt and pepper to season chicken
- 1-3 tablespoon coconut oil ( for chicken and vegetables)
- FOR SAUCE:
- 1 cup low sodium soy sauce
- ½ cup water
- 2 tablespoons brown sugar
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 teaspoon red pepper flakes
- 1 tablespoon Mirin
- 1 tablespoon of honey
- 1 teaspoon toasted sesame oil
- 1 1/2 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Start by washing, cutting and prepping all the vegetables. I find it easier to have all the ingredients and vegetables ready before i start cooking, which makes it easier for the dish to come together since its a quick dish to put cook.
- To make Teriyaki sauce: In a small saucepan, combine (soy sauce, brown sugar, water, mirin, minced ginger and garlic, sesame oil and red pepper flakes. Bring to a boil; reduce heat to simmer. Remove 2 tablespoons sauce to a small bowl and add 2 tablespoons of water, whisk in cornstarch. Add back to the saucepan and continue simmering on low heat until the sauce thickens slightly, about 8-10 minutes. Remove from heat, stir in honey, and set aside to slightly cool before adding to stir-fry.
- To cook the chicken: Heat the 1 tablespoon of coconut oil in the pan over high heat. Place the chicken in the pan in a single layer and season with salt and pepper. Cook for 3-4 minutes on each side until golden brown and fully cooked.
- To make stir fry: make sure you have a large enough cooking pan or wok to cook all at once. To the pan, add coconut oil over medium-high heat. Add the mushrooms and cook for 2 minutes and season with salt and pepper to taste (I keep salt and pepper shakers next to me and lightly sprinkle on top of each vegetable to my liking, just remember you can add salt later but you can remove it.
- Add carrots and celery on top and cook for another 2 minutes, and just starting to soften. If pan is dry of any liquids add 1-2 tablespoons of water to help soften the vegetables.
- Add cooked chicken to pan and mix with the vegetables. Add the remaining vegetables expect for beansprouts and combine all the ingredients and cook for 1-2 minutes. You want the vegetables to lightly cook and stay crunchy and crispy.
- add the bean sprouts and pour the teriyaki sauce over the top of chicken and vegetables, mix and cook for 1-2 minutes. Remove from heat and serve over your favorite rice or Asian noodles.
