Mmmm-MMM! I love this Stir Fry recipe like it’s my job! We all know Asian cuisine is not my first choice, but I thoroughly enjoyed the recipes from Joelen’s Culinary Adventures so when I came across this recipe, I decided to try it.
See I love the idea of stir-fry: lots of vegetables over rice. Teriyaki sauce I’m not so sure about. All of my asian food experiences have been from local Chinese restaurants. And for some reason there’s a smell that I just do not like from those places. I really liked the idea of knowing everything that went into the teriyaki and stir-fry and making it myself. It worked out so well, too, because I already had a couple of the ingredients left over from the dishes Joelen shared with me (fresh ginger, green onion, mushrooms).
Dinner was so rewarding I want to make this dish all the time now! I can’t even describe how good this recipe is — you simply must try it yourself. My mouth is watering just from thinking about it. MAKE IT NOW!
Chicken Teriyaki Stir-Fry
Makes 3 to 4 servings
- 1/4 c. fresh orange juice
- 1/4 c. soy sauce
- 1/2 clove garlic, minced
- 1/2 Tbsp. honey
- 1 Tbsp. minced green onion
- 1/2 Tbsp. minced fresh ginger
- 1/2 tsp. sesame oil
- 1/4 tsp. crushed red pepper
- 1/2 Tbsp. vegetable oil
- 2 c. broccoli florets
- 1 c. sliced carrots
- 4 oz. snow peas, trimmed
- 4 oz. sliced baby bella mushrooms
- 3/8 c. chicken broth
- 1/2 Tbsp. cornstarch
- boneless, skinless chicken, thinkly sliced
- Hot cooked rice
- In medium bowl, combine orange juice, soy sauce, garlic, honey, green onion, ginger, sesame oil, and red pepper flakes.
- Place chicken in a resealable back.
- Pour 1/4 c. orange juice mixture over chicken, reserving remaining orange juice mixture.
- Seal bag, and refrigerate for at least 30 minutes.
- Drain & discard marinade from chicken.
- In a large skillet or wok, heat vegetable oil over medium-high heat.
- Add chicken, and cook, stirring frequently, for 5 to 6 minutes, or until the chicken is no longer pink.
- Remove chicken from skillet.
- Add broccoli, carrots, snow peas, and mushrooms to skillet; cook, stirring frequently, for 6 to 8 minutes, or until vegetables are tender.
- Return chicken to skillet.
- Add chicken broth to reserved orange juice mixture.
- Add cornstarch, whisking until smooth.
- Add mixture to skillet, and cook, stirring frequently, for 4 to 5 minutes, or until sauce thickens.
- Serve immediately over rice.
Source: [Sadly, I ripped this out of a magainze that doesn’t have a tag line at the bottom and I threw the magazine away and I don’t know what it was called. If I figure it out, I will let you know.]