Chicken Teriyaki Stir Fry
Chicken Teriyaki Stir Fry. Oh my heavens! This dinner is so delicious. It is a top on my list not only due to the taste, but it comes together so quickly, and it is loaded with fresh veggies. Want to make it even faster? I like to chop the veggies the night before or in the afternoon at naptime. Then you just cook it all up and voila! Dinner!
Look at all the beautiful color! Talk about appetizing.
This recipe comes directly from Mel’s Kitchen Café. I have been loving her site for getting recipes and ideas for new recipes. The only thing I changed about this recipe is adding extra veggies. We love vegetables, so I was not shy with this one.
Chicken Teriyaki Stir Fry
Stir Fry
can pineapple chunks in 100% juice, drained, and reserve the juice
boneless, skinless chicken breasts
cornstarch
salt
pepper
vegetable oil (more if needed)
broccoli florets (I use frozen)
chopped carrots (the thinner the slice the better)
red bell pepper, sliced
green bell pepper, sliced
sliced mushrooms
reserved pineapple juice
Sauce
reserved pineapple juice
soy sauce
molasses
brown sugar
rice vinegar
garlic, minced
dried ginger
cornstarch
1. Thinly slice the chicken breast and toss in a bowl with cornstarch and salt and pepper. Let the chicken sit for about 10 minutes while whisking the sauce and prepping the veggies.
2. For the sauce, combine all the ingredients in a small bowl and whisk until smooth
3. Heat the oil in a large, nonstick skillet over medium heat until hot. Add half of the chicken and let it cook until nicely browned, about 45 seconds. Flip and cook the other side. Remove to a plate and cook the rest of the chicken. As long as your chicken is sliced extra thin, it won't take long to cook through. Set the plate of chicken aside.
4. Add more oil to the skillet if needed and heat again until hot. Add all of the veggies and pineapple and cook while stirring. When veggies become slightly tender, add the ¼ cup reserved pineapple juice. Cover and let the veggies steam until they are crisp-tender. 3-5 minutes.
5. Add the chicken to the skillet and whisk the sauce; add to the skillet. Simmer for 2-3 minutes until it is slightly thick. Serve over hot rice.
Enjoy!
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Mmmm we love stir fry! And I love how easy it is to make and how quick it always comes together 🙂 I will have to try your recipe... I like the idea of using pineapple juice in the sauce!
Oh yum! I've never made this without the packet sauce mix. So thank you for sharing! I hope to try it soon 🙂