Christophers Teriyaki Stir Fry Recipes

Steps:

• Whisk water, soy sauce, brown sugar, cornstarch, honey, and ginger together in a bowl until well combined.
• Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add steak and cook and stir until browned, about 4 minutes. Move steak to the side of the wok. Add remaining tablespoon sesame oil to the center of the wok, followed by broccoli, snow peas, bell pepper, and garlic. Cook, stirring the vegetables, for 2 minutes.
• Add reserved sauce to the wok and stir everything together. Bring to a boil and cook until the sauce thickens and the vegetables are crisp-tender, about 2 minutes.
• Garnish with chopped green onions.

Steps:

• At least two hours before dinner, combine sliced chicken, garlic, and teriyaki sauce in a bowl.
• Stir, cover, and refrigerate until dinner time.
• Heat wok, or wok-style pan, to high heat; add oil.
• Add chicken and stir until cooked, then add veggies.
• Continue to stir and cook until veggies are firm, then add crushed red pepper flakes to taste and garnish with sesame seeds.
• Serve immediately over rice.
• Note: If you find that your sauce was too liquid the first time you prepare this, try adding a teaspoon of cornstarch to the teriyaki chicken mixture before stir frying next time.

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:

• 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:

• 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.