Chicken Teryaki Stir-Fry
Jun. 13th, 2011 02:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
saitaina(I will never spell Teryaki correctly, sorry)
Alright, now that I don't have to fight cats for my lunch, here's the recipie:
6 Chicken Strips (cut into bite sized pieces)
4 cups of frozen Stir-Fry veggies or veggies you prefer
1 teaspoon Soy Sauce
1 teaspoon Teryaki Sauce
You can use the marinade from the previous post for this, marinade for an hour. If you do, you might want to cut out the soy/teryaki sauces from the recipie.
Cook through the chicken pieces, I do it a bit on the dry side due to the liquid from the veggies/sauce but it's up to your preference. Set aside. In the same pan, dump the four cups of veggies (you can leave them frozen...I hate defrosting) and cover with a lid, leaving a small bit for venting. Cook on high for between three to four minutes, checking for doneness (crisp, not frozen, warmed through). If you need to, you can leave it on longer, just be sure to regularly check/replace the water.
Once done, mostly drain the veggies of whatever liquid remains (I leave a bit to mix with the sauces so it coats the veggies). Add back in the chicken and mix together, giving it 30 seconds to a minute of heat to bring the chicken back. Plate and drizzle with the sauces.
Om nom!
Alright, now that I don't have to fight cats for my lunch, here's the recipie:
6 Chicken Strips (cut into bite sized pieces)
4 cups of frozen Stir-Fry veggies or veggies you prefer
1 teaspoon Soy Sauce
1 teaspoon Teryaki Sauce
You can use the marinade from the previous post for this, marinade for an hour. If you do, you might want to cut out the soy/teryaki sauces from the recipie.
Cook through the chicken pieces, I do it a bit on the dry side due to the liquid from the veggies/sauce but it's up to your preference. Set aside. In the same pan, dump the four cups of veggies (you can leave them frozen...I hate defrosting) and cover with a lid, leaving a small bit for venting. Cook on high for between three to four minutes, checking for doneness (crisp, not frozen, warmed through). If you need to, you can leave it on longer, just be sure to regularly check/replace the water.
Once done, mostly drain the veggies of whatever liquid remains (I leave a bit to mix with the sauces so it coats the veggies). Add back in the chicken and mix together, giving it 30 seconds to a minute of heat to bring the chicken back. Plate and drizzle with the sauces.
Om nom!
