Teriyaki Chicken Stir Fry Recipes

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.

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 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:

• 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

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:

• 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.

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.