TERIYAKI CHICKEN
STIR FRY
This teriyaki chicken stir fry recipe is
full of chicken and colorful veggies, all tossed in a sweet and savory homemade
teriyaki sauce.
Course Main
Cuisine Asian
Keyword chicken stir fry, teriyaki chicken, teriyaki chicken
stir fry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 326 kcal
Author Dinner at the Zoo
Ingredients
·
1 pound boneless skinless chicken breasts cut into 1 inch pieces
·
1 tablespoon vegetable oil divided use
·
1 1/2 cups asparagus pieces
·
1 cup red bell peppers cut into 1/2 inch pieces
·
salt and pepper to taste
·
2 tablespoons sesame seeds
·
2 tablespoons sliced green onions
For the sauce:
·
1/4 cup soy sauce
·
1/2 cup water
·
3 tablespoons brown sugar
·
2 teaspoons minced garlic
·
2 teaspoons minced ginger
·
1 tablespoon honey
·
1 teaspoon toasted sesame oil
·
1 tablespoon cornstarch
Instructions
1.
Heat 1 teaspoon of the oil in a large pan over medium high
heat. Add the peppers and asparagus and cook for 3-4 minutes until softened and
lightly browned. Season to taste with salt and pepper.
2.
Remove the vegetables from the pan; place on a plate and
cover with foil to keep warm.
3.
Add the remaining 2 teaspoons of oil to the pan. Add the
chicken, then season with salt and pepper to taste. Cook, stirring
occasionally, until the meat is browned and cooked through, 4-6 minutes.
4.
While the chicken is cooking, make the sauce. Place the
soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small
pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn
up heat to high and bring to a boil.
5.
Mix the cornstarch with 2 tablespoons of cold water until
dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or
until sauce has thickened.
6.
Add the vegetables back to the pan with the chicken. Pour
in the sauce and toss to coat. Sprinkle with sesame seeds and green onions,
then serve.
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