Glazedteriyakichickenstirfrysub Recipes

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 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.

Steps:

• In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink, 6-8 minutes. Remove chicken and set aside. , In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry until vegetables are tender, 2-4 minutes longer. , Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil until sauce is slightly thickened, about 5 minutes. Serve with rice. Sprinkle with sesame seeds and green onions if desired.

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:

• 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:

• 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:

• 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!

Steps:

• Slice the stem ends of the bok choy off to separate the leaves. Wash and drain the leaves; discard the ends. Cut the leafy green part of the leaves from the white part, keeping both parts separated.
• Heat a large skillet or wok over high heat; add oil. Cook and stir ginger in the hot oil for 1 minute. Add shrimp and continue cooking until they are bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
• Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
• Stir to coat the vegetables with the liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with the green pieces of bok choy, cover, and continue cooking until leaves start to wilt and the sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.

Steps:

• Combine mustard, teriyaki sauce, sugar,ginger and vinegar in a small bowl; set aside.
• Heat oil in large skillet or wok over high heat; stir fry chicken about 5 minutes or until no longer pink.
• Add vegetables (except cabbage or lettuce) and stir fry about 2 minutes longer or until just barely tender; pour sauce over stir fry and cook one minute.
• Arrange lettuce on rolls and top with stir fry mixture; serve warm.

Steps:

• In a small saucepan, combine cornstarch, cold water, sugar, soy sauce, vinegar, garlic & ginger.
• Stir together & simmer until thickened.
• Preheat oven to 375*.
• Place chicken in a greased 9x13 dish.
• Cover chicken with sauce.
• Place in oven.
• Bake for 10 minutes.
• Turn chicken & bake 10 minutes longer.
• Brush chicken with sauce every 5 minutes during baking time.
• Make sure chicken is cooked thoroughly.
• In a large skillet, add 1 T. olive oil and vegetables.
• Stir & put in cut up chicken.
• Stir fry until done.

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:

• 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.

Steps:

• Combine all ingredients except chicken in a non-stick frying pan. Cook over medium heat until sugar dissolves, about 3 minutes.
• Add chicken, turning chicken occasionally.
• Cook about 45 minutes.

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.