November 29, 2016

Homemade, Quick and Delicious: Teriyaki Stir Fry

Originally posted on An American Housewife, September 2014

This has become my 'go to' meal over the past 3 weeks.  I don't even have a real 'recipe' wrote down.  It's a scribbled list of ingredients on a scrap piece of paper so I don't forget something - but that's about it.  Now, if one of my daughter's or my son want to whip this up, they would probably appreciate me typing out the ingredients here on our family website... with some approximate amounts.  So here it is!

Teriyaki Stir Fry

1/2 c soy sauce
1/4 c sweetener of choice (sugar, natural substitute, honey - although use a bit less for that)
1/2 c water
1 T brown sugar or brown sugar sweetener
1 T ginger
1 T minced, fresh garlic
1 t (xanthan gum) or corn starch

Broccoli, red peppers, mushrooms, green peppers, onions, snow peas, fresh green beans, cabbage, bean sprouts, etc. etc.    FRESH OR FROZEN (use what you have on hand and make it work!)

Combine and mix your sauce.  Set aside.  If you have time, you can use half the sauce to marinate the chicken, but if this is a last second dinner idea, don't worry about it.   Cut up your chicken, cook it in a bit of oil over medium high heat.  Add the vegetables - fresh, frozen, a mixture of both - whatever.  Cook for a bit (I add a splash of water at this point to help steam the veggies).  Then add your teriyaki sauce.  Stir quickly and cook til sauce thickens up and vegetables are as tender as you like them.  I add double the amount of vegetables I want in the end as they cook down.  Also - use as little or much of the sauce as you like.  Taste test it.   Serve over rice if you like - we like it sans rice. 

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