Teriyaki Chicken Stir Fry
Serves 6-8 people
This was the first stir-fry I ever tried making, and since then I make it on a regular basis when my turn to cook supper for the family comes around. The preparation is the longest step of all, and once you've got the hang of it, cutting stuff up for stir frying isn't as tedious as it looks.
If you're really short on time, just prepare the chicken and substitute the veggies for an equal amount (more or less) of frozen chinese mixed veggies and cook them just like the vegetables in the recipe. Add a bit more cornstarch to the sauce, since the frozen vegetables will add extra water as they thaw during cooking.
½ cup teriyaki sauce
2 tbsp brown sugar
3 tbsp vegetable oil
2 tbsp rice wine vinegar (can be substituted with white vinegar or lemon juice)
Stir Fry Ingredients
1 lb. chicken breasts, sliced into ½" thick strips
1 small green pepper, cut into strips
1 small red pepper, cut into strips
1 small white onion, cut into eights
1 tbsp corn starch
1. Mix together the marinade ingredients in a bowl and stir until the brown
2. Add chicken and mix to coat all the pieces. Refrigerate for at least 2 hours to marinate properly.
3. Pour a little puddle of oil into a wok or skillet and put on maximum heat.
4. Using a slotted spoon or a fork, take chicken from bowl and put in wok, leaving the marinade still in the bowl. Stir fry, moving the chicken around quickly, until there is no pink left and the chicken is just cooked. This should take only a few minutes.
5. Take the chicken out and place in a clean bowl. Add the vegetables to the wok, and cook like the chicken, until the onion starts to turn translucent.
6. Whisk the cornstarch into the bowl of marinade, making sure there aren't any lumps. Pour over the veggies and stir around until the liquid reaches a boil and begins to thicken.
7. Put the chicken back in the wok and stir around to coat with sauce and heat through. Serve on a bed of plain rice.