It is no secret that I make dinners around the vegetables I have in my refrigerator. I very rarely put specific vegetable in a recipe. It comes down to personal taste and what we have on hand. I am lucky to have a family that loves vegetables so we have a little meat with our vegetables, when I make a stir-fry. That is the beauty of a stir-fry you can put anything thing in this one dish meal. Serve with a side of steamed rice and you are ready to go in minutes.
Teriyaki Chicken and Vegetables
3 chicken breasts, boneless skinless, cut into bite sized chunks
your favorite bottled teriyaki sauce
fresh ginger, approx. 2 inch knob peeled and sliced
1 teaspoon fresh ginger, grated
2 to 3 tablespoons sriracha
1 large garlic clove, minced
your favorite veggies, cut into bite size pieces
I used - carrots, celery, broccoli, onions, mushrooms, orange bell pepper, and snow peas
8 oz can sliced water chestnuts
8 oz can sliced bamboo shoots
sesame seed oil
Start by cutting chicken breasts into bite sized cubes and placing in a ziploc bag. Pour enough of the teriyaki sauce in to cover all the chicken along with the sliced ginger; refrigerate for at least two hours or over night. In a small bowl or jar place 1 cup teriyaki sauce, sriracha, grated ginger and minced garlic; mix together well and refrigerate the same about of time as the chicken.
Cut vegetables into bite size pieces; if using carrots and celery cut thin on the diagonal, slice mushroom. (I used 2 carrots, 2 stalks of celery, half of a onion, 8 medium mushrooms, one medium orange bell pepper, cup of broccoli florets and a handful of uncut snow peas).
Using a hot wok or large skillet add a small amount of sesame oil and canola oil (about 1/4 teaspoon of each) on high heat and cook the carrots, onions, broccoli, bell pepper and celery until just tender and remove to a plate, sauté the mushrooms; remove to plate, add chestnuts and bamboo shoots; cook until heated through; while cooking all the vegetables add additional oil if where needed.
Add additional oil and cook chicken in small batches until it is done; which is about 6 minutes for each batch. Add vegetables and the uncooked snow peas; pour teriyaki sriracha glaze over chicken and veggies; cook until heated through. Serve with steamed or fried rice.
Note: If you would like the sauce to be a little thicker after the chicken is done cooking sprinkle with 1/2 teaspoon of cornstarch and stir for 4 minutes; then add the vegetables and glaze.