Teriyaki Chicken Stir Fry Recipes
TERIYAKI CHICKEN STIR-FRY
Make and share this Teriyaki Chicken Stir-Fry recipe from Food.com.
Provided by echo echo
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 10
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.
TERIYAKI CHICKEN STIR-FRY
This teriyaki chicken stir-fry is something to make when you just don't know what to cook.
Provided by ANGIEQ
Time 5h45m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 27 g, Cholesterol 58.5 mg, Fat 9.3 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 1964.9 mg, Sugar 15.6 g
TERIYAKI CHICKEN STIR-FRY
This stir-fry dinner has it all- chicken, vegetables and rice in a quick meal that's ready in just 15 minutes. Perfect if you love Asian cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 215, Carbohydrate 15 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1870 mg
TERIYAKI CHICKEN & RICE STIR-FRY
I created this sauce when I ran out of the bottled teriyaki sauce. It would also be good as a grilling marinade.
Provided by OahuPat Abrams
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 467.4, Fat 8.7, SaturatedFat 1.4, Cholesterol 66, Sodium 1081.6, Carbohydrate 61, Fiber 1.2, Sugar 5.6, Protein 33.8
TERIYAKI CHICKEN STIR FRY
A sweet and sticky stir-fry.
Provided by caroladams
Time 20m
Yield Serves 2
Number Of Ingredients 0
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
CHICKEN TERIYAKI STIR-FRY
Discover your new favorite Chicken Teriyaki Stir-Fry recipe here! Serve your tasty Chicken Teriyaki Stir-Fry over hot cooked rice at dinnertime tonight.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
KEISHA'S TERIYAKI CHICKEN STIR-FRY
Great teriyaki chicken stir-fry recipe that I came up with one day when I bored. Has a wonderful taste and everyone will love it. Serve over rice and drizzle with extra soy sauce if needed.
Provided by karizmatik69
Time 40m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 19.1 g, Cholesterol 80.6 mg, Fat 6.2 g, Fiber 4.3 g, Protein 34.1 g, SaturatedFat 1.4 g, Sodium 1161.7 mg, Sugar 5.9 g
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TERIYAKI CHICKEN STIR-FRY - HOW TO MAKE IN 30 MINUTES
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Reviews 6Calories 743 per servingCategory Main Course
- Cut and get ready all the ingredients. Chicken meat. I use breast meat in this recipe since I have some stock in the refrigerator. Otherwise, I prefer to use deboned drumstick because it has a richer flavor, and the meat will not turn tough after pan-frying.
- Constitute the teriyaki sauce before stir-frying. This stir-fry teriyaki sauce is not only suitable for this recipe, but it can be used in a wide range of Japanese and fusion cuisine.
- Pan-fried the chicken and coat with the sauce. Once everything is in place, brown the chicken with some oil in a pan. I find that using a nonstick pan is more convenient as it is not only non-stick but required less oil and easy to wash after use.
- Cook the vegetables and mushrooms separately. Next, remove the chicken from the pan. Keep some oil in the pan, and saute the asparagus and mushroom for 1 minute.
- Combine the chicken and the vegetables, and serve. Return the pan-fried chicken to the pan. Have a few quick stir and flip. Dish out and serve. Yield: 2 servings.
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5/5 (43)Total Time 30 minsCategory Main CourseCalories 335 per serving
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5/5 (43)Total Time 30 minsCategory Main CourseCalories 335 per serving
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TERIYAKI CHICKEN STIR FRY - FIT FOODIE FINDS
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DINNERLY - TERIYAKI CHICKEN STIR-FRY CALORIES, CARBS & NUTRITION FACTS ...
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30-MINUTE TERIYAKI CHICKEN STIR-FRY - EVOLVING TABLE
Combine ¼ cup water, soy sauce, rice vinegar, brown sugar, honey, garlic, ginger, and sesame oil. Whisk to combine. In a separate small bowl whisk together remaining 1 tablespoon water and cornstarch. Add teriyaki sauce and chicken to the skillet with the vegetables and cook over medium-high heat for 3 minutes or until sauce begins to thicken.
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Add chicken and cook for 5 minutes or until lightly browned. Transfer to a plate. Step two. Add onion, red pepper, mushrooms, broccoli and water. Cover and steam for about 5 minutes or until vegetables are tender. Add VH ® Teriyaki Stir-Fry Sauce; bring to a boil. Reduce heat to medium-low; return chicken to wok. Step three
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CHICKEN TERIYAKI チキン照り焼き • JUST ONE COOKBOOK
1. Prick the chicken: I t’s important to prick the chicken’s skin with a fork so that it releases the oil and absorbs the flavors quickly when cooking. It is an extra step, but it makes a difference in the end. 2. Pan-fry the chicken: J apanese home cooks prepare this dish by pan-frying the chicken.
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