Friday, December 13, 2013

Teriyaki Chicken and Vegetables

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
canola 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.

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1 comment:

  1. Pam, this teriyaki stir fry looks so good, I think I can actually smell it! And the colors- so pretty and fresh looking. I needed something like this to brighten these gray days up a little! I was so happy to see you at Treasure Box Tuesday- thank you for coming! I have pinned this beautiful dish!


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