Teriyaki Chicken Stir-Fry

From: mksmith

On Nov 7, 2009

This was tasty. My whole family liked it and there were no leftovers. I like that in stir fry. Maybe next time I will add some other ingredients, like egg and peas.

From: Fluffkins

On May 26, 2009

I didn't follow this recipe exactly, because the items I had on hand were not the same - but I used it to make my own concoction. We had a ton of leftover barbecued breast meat (which was dry). I cut about 3 breast fillets up into bite sized pieces and set them aside. Had a bag full of frozen stir fry vegetables from Sam's Club that I fried up for about 8 minutes over medium heat, using olive oil first to lightly coat the frying pan. After the vegetables were near done (they consisted of broccoli, water chestnuts, bell peppers, baby corn, shiitake mushrooms, snap peas), I added the chicken and in a separate bowl, I had stirred Lawry's teriyaki marinade with a little bit of potato starch. I poured it in and added 1/4 cup chicken broth, dash of soy sauce/honey/sugar/rice vinegar. Then i served it over sweet brown rice you can get at any Asian supermarket. The kids liked it - but abhor the mushrooms.

From: Ginny Sue

On Sep 23, 2007

Very tasty and so easy to make on a weeknight, especially since I used cooked diced chicken that I had in the freezer. I added a touch of honey, red pepper flakes and sesame oil to the sauce to punch up the flavor of the commercial teriyaki sauce (I used Kikkoman). I served this over white rice.

From: PanNan

On Aug 11, 2007

A perfect recipe for a busy weeknight. In the time it took to cook the rice I served with it, I was able to prep all the ingredients (including slicing the chicken) and cook them. From start to finish, I completed the whole meal in less than 25 minutes. It was good, too. I believe the key to good flavor is the quality of the teriyaki sauce, because it is a predominant flavor in the dish. Thanks for posting this recipe.