• Chicken Teriyaki Stir Fry

    1 vote
    Chicken Teriyaki Stir Fry
    Prep: 25 min Cook: 15 min Servings: 5
    by Salad Foodie
    406 recipes
    This recipe was featured in "30 Minute Meals" (Rachael Ray Magazine 6/15) and we agreed it's a keeper. I didn't meet the half hour timeline though, because while the cooking is fast, there's measuring and chopping to accomplish. Nevertheless I think you'll enjoy serving this healthy and satisfying stir fry. Note: Beef or pork would make a good meat substitute.


    • 3/4 pound boneless skinless chicken breast, thinly sliced on the diagonal
    • 4 tablespoons teriyaki sauce, divided
    • 3/4 pound green beans, trimmed and halved crosswise
    • 1/2 cup chicken stock
    • 2 tablespoons mirin (rice wine) or dry sherry, white wine, etc.
    • 1 1/2 teaspoons cornstarch
    • 1/2 teaspoon ground Asian red chile pepper (or 1/4 teaspoon cayenne)
    • 2 tablespoons stir-fry oil or high temperature cooking oil such as peanut oil, divided
    • 1/2 pound shitake mushrooms, stemmed and sliced (I substituted a 7.5 ounce bottle of sliced mushrooms, draining and adding them with the cooked chicken in the last step)
    • 1 bunch scallions or green onions, halved lengthwise, whites and greens cut crosswise into 2-inch pieces
    • 4 cloves garlic, sliced
    • 1-inch piece fresh ginger, peeled and grated
    • Cooked rice (optional)


    1. In a large deep skillet bring 2 inches of water to a boil.
    2. In a medium bowl, toss the chicken with 2 tablespoons of the teriyaki sauce and marinate 10 minutes.
    3. In a small bowl combine the remaining 2 tablespoons teriyaki sauce, chicken stock, mirin, cornstarch and chile pepper to make the sauce; set aside.
    4. Salt the boiling water and add green beans, cooking until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water; let cool. Drain; pat dry.
    5. In a large non-stick skillet or a wok, heat 1 tablespoon oil over high. When it ripples and begins to smoke, add the chicken in a single layer and stir-fry until browned, 2 to 3 minutes; transfer to a plate.
    6. Add the remaining tablespoon of oil to the skillet or wok; cook the mushrooms until browned, about 3 minutes. Add the green beans and cook until they blister, 1 to 2 minutes.
    7. Add the scallions, garlic and ginger; toss for 1 to 2 minutes, then add the sauce; toss again.
    8. Return the chicken to the skillet; toss to combine. Serve with cooked rice (optional).
    9. Yield 4 to 6 servings.

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