Teriyaki Chicken Stir Fry Recipes

Teriyaki Chicken Stir Fry {Easy & Healthy!} – …

WebOct 17, 2019 · In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the …

Rating: 4.9/5(58)
1. First prepare the sauce: In a small pot, add the water, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Heat over medium high, stirring until smoothly combined. Bring to a boil. Add the cornstarch slurry. Whisk constantly until the sauce is thickened, about 1 to 2 minutes or until sauce has thickened.
2. In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the chicken and a few dashes of soy sauce. Cook until the chicken is golden on all sides and fully cooked through, about 4 to 6 minutes. With a large spoon, remove to a plate and set aside.
3. Heat the remaining 1/2 tablespoon oil. Add the bell pepper and asparagus. Cook for 3 to 4 minutes, or until softened and lightly browned.
4. When the vegetables are ready, add the water chestnuts and return the chicken to the pan. Pour in the sauce and toss to coat. Let simmer 1 to 2 minutes to warm the chicken through. Stir in about half of the green onions. Sprinkle the sesame seeds and remaining green onions over the top. Serve warm, with additional red pepper flakes and/or soy sauce as desired.

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Teriyaki Chicken Stir Fry Eat Yourself Skinny

WebJan 27, 2021 · In a large skillet over medium heat, drizzle 1 tablespoon of olive oil to coat the pan. Once the pan is hot, add the chicken in an even …

Rating: 4.9/5(16)
1. In a large skillet over medium heat, drizzle 1 tablespoon of olive oil to coat the pan. Once the pan is hot, add the chicken in an even layer. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed. Once the chicken is cooked, transfer to a plate and set aside.
2. Drizzle another tablespoon of olive oil onto the hot skillet and add the onion, broccoli, bell pepper, carrots and mushrooms. Cook the vegetables until tender, about 4 to 5 minutes, stirring frequently.
3. In a small bowl, whisk together soy sauce, chicken broth, honey, rice wine vinegar, sesame oil, ginger, and cornstarch. Set aside.
4. Once the veggies are nice and tender, add the chicken back to the pan and mix together. Add in the garlic and cook for about 1 minute, then add in cashews and pour the teriyaki sauce over top. Mix well, making sure everything is coated, and bring the sauce to a boil. Turn down the heat and simmer until sauce has thickened up and everything is incorporated.
5. Heat olive oil in a skillet over medium-high heat.
6. Add chicken and brown for 5 minutes then flip and brown for an additional 3 minutes.
7. Meanwhile, combine the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch in a medium bowl.
8. Add the sauce to the cooked chicken and continue to cook for an additional 1 minute until thickened.

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