Chicken Teriyaki Stir Fry Recipes

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.

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.

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.

Steps:

• Start defrosting chicken if it's frozen.
• Take the bag of frozen veggies out and let them defrost on your counter.
• Prepare the Marinade: boil water, teriyaki sauce, ginger, onion, garlic powder, and the jarred minced garlic for 2 minutes.
• Cool the marinade while waiting for the chicken to defrost.
• Cut the defrosted chicken into bite sized pieces before marinading.
• Marinate the chicken for 20 minutes: combine the chicken with the marinade in a glass bowl; make sure that all the chicken is coated with marinade.
• Start preparing the spaghetti 5 to 10 minutes before using the marinated chicken. You'll want the spaghetti to be done when you make the left-over marinade into a kind of spaghetti sauce.
• Pluck the chicken out of the marinade with your hands to reserve the marinade in the marinade bowl. Put the chicken on aluminum foil to avoid an extra plate to wash.
• Heat the oil up in a wok or pan.
• Start frying the chicken. You can optionally mess with the foil wrap to recapture any marinade that may have dripped off the chicken.
• While the chicken is cooking for 5-7 minutes, prepare the frozen veggies: open the bag, drain any water, possibly rinse off any frost burn.
• Add veggies to the wok or pan.
• Cook until ready, then distribute it onto serving platters to free up the pan/wok.
• Use a fork to mix cornstarch with 2-3 tablespoons of cold water.
• Pour the remaining marinade (all of about 3 or 4 tablespoons) into the wok and heat to a boil.
• Thicken this meager bit with 1-2 tablespoons of the cornstarch/water mixture. When thickened, consider it sauce.
• Pour said sauce over the spaghetti and mix it up.
• Add the spaghetti to the serving plates and call it a night.

Steps:

• Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
• Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.

Steps:

• Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
• Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2-3 minutes. Serve immediately.

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.

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.

Steps:

• Cook noodles in large pot of boiling salted water until just tender.
• Drain well; return to pot.
• Add sesame oil and toss to coat.
• Heat vegetable oil in heavy large skillet over high heat.
• Sprinkle chicken with salt and pepper.
• Add chicken to skillet and saute until no longer pink, about 2 minutes.
• Add sliced green onions, carrot and crushed red pepper.
• Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer.
• Add noodles and teriyaki sauce and toss to blend well.

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!

Steps:

• Combine chicken broth, teriyaki sauce, soy sauce, brown sugar, chile paste, garlic, ginger, and black pepper in a bowl. Whisk until sugar is dissolved.

Steps:

• Heat oil in a wok and fry until turning brown
• Add spring onions and sugar snaps, cover and cook over a medium heat for 3-4 minutes
• Add garlic and chilli, stir constantly
• Raise the heat and add teriyaki and honey
• Stir and cook until it reduces and coats the chicken, add water if necessary.
• Serve with noodles or rice
• per serving: 221 kcals, 5.4g fat, of which 1.1g saturated fat

Steps:

• Marinate your beef or chicken for about 5 hours using about 1/2 the bottle of the teriyaki sauce.
• Put oil in a wok or a frying pan with a cover and heat.
• Drain the meat from the marinade discarding the marinade and add the meat and garlic to wok.
• Cook until it is done about 7 minutes.
• Remove the meat from the wok and wipe out the wok with a paper towel.
• Add more oil and stir fry the carrots for about 6 minutes.
• Add the zucchini, crookneck squash, baby corn and mushrooms and stir fry for about 10 minutes.
• Add the meat back into the wok and stir through and add more teriyaki sauce to taste.
• Cover and cook for about 5 minutes.
• Serve over rice.