This is a print preview of "Chicken Teriyaki Stir Fry" recipe.

Chicken Teriyaki Stir Fry Recipe
by Salad Foodie

Chicken Teriyaki Stir Fry

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Japan Japanese
Cook time: Servings: 5

Ingredients

  • 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)

Directions

  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.