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
CHICKEN EGGPLANT STIR-FRY
A quick way to prepare chicken. Can be served with fried rice. I sometimes add sweet red peppers for more color and vitamins. Serve on its own or with rice.
Provided by Questoria
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
- Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
- Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
- Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
- Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.
Nutrition Facts : Calories 190.2 calories, Carbohydrate 8.7 g, Cholesterol 58.5 mg, Fat 6.3 g, Fiber 4.1 g, Protein 25.8 g, SaturatedFat 1 g, Sodium 599.6 mg, Sugar 3.1 g
STIR-FRIED CHICKEN AND EGGPLANT WITH THAI BASIL
This dish, inspired by a large bunch of Thai basil that a friend brought me from his garden, has Thai overtones.
Provided by Martha Rose Shulman
Categories dinner, poultry, main course
Time 1h
Yield Serves four
Number Of Ingredients 12
Steps:
- Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
- Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
- Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
- Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 541 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN & EGGPLANT TERIYAKI STIR-FRY
Number Of Ingredients 8
Steps:
- To make the sauce, in a small bowl, thoroughly mix teriyaki sauce/marinade with chili sauce.
- Bring a wok (or extra large skillet) sprayed with nonstick spray to medium-high heat. Cook and stir eggplant for 3 minutes.
- Add pepper and onion to the skillet, and sprinkle with 1/4 tsp. garlic powder and 1/4 tsp. onion powder. Cook and stir until veggies have slightly softened and lightly browned, about 5 minutes.
- Add chicken pieces, and sprinkle with remaining 1/4 tsp. garlic powder and remaining 1/4 tsp. onion powder. Cook and stir for about 5 minutes, until chicken is cooked through and veggies are soft.
- Reduce heat to low. Add sauce, and stir to coat. MAKES 2 SERVINGS
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