Teriyaki Chicken Veggie Stir-fry
Just made us a fantastic dinner – Teriyaki Chicken Veggie Stir-fry. It was so quick. Only 35 minutes for the stir-fry and I also made steamed rice, which can be cooked in 15 minutes while working on the main dish. My daughter really loved it and that always makes me happy. This recipe can be easily doubled if you have a crowd to feed or if you just want to have left overs for lunch. I am sure the flavors would develop even more overnight. If you do not eat meat, you could always leave out the chicken and add extra broccoli, peppers and carrots. Either way it is a crowd-pleaser so make some for your crowd and let me know how they like it! Afiyet olsun!
Teriyaki Chicken Veggie Stir-fry
Prep time
Cook time
Total time
Teriyaki Chicken Veggie Stir-fry
Author: April Ozbilgin
Recipe type: Main Dish
Cuisine: Asian
Serves: 4
Ingredients
- 1 Pound Boneless Skinless Chicken Breast, cubed
- 3 Cloves Garlic, crushed and diced
- 5-6 Green Onions, sliced
- ½ Red Bell Pepper, thinly sliced
- ½ Yellow Bell Pepper, thinly sliced
- ½ Orange Bell Pepper, thinly sliced
- 2 Cups Broccoli, broken into florets
- 1 Cup Carrot, cut in matchsticks
- 3-4 Tablespoons Vegetable Oil
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Rice Wine Vinegar
- 2-3 Tablespoons Soy Sauce
- ½ Cup Teriyaki Baste & Glaze with Honey & Pineapple
- 1 Teaspoon Salt
- 2 Tablespoons Aleppo Pepper, if desired
Instructions
- Heat cooking oil in a large skillet or wok.
- Add the cubed chicken and cook 5-6 minutes stirring often.
- Add the broccoli and salt.
- Saute 4- 5 minutes.
- Remove the chicken and broccoli to a large bowl.
- Pour the sesame oil into the pan and once hot, add the bell peppers.
- Saute 2-3 minutes.
- Add the green onions and garlic and saute 2-3 more minutes.
- Add the rice wine vinegar and soy sauce.
- Return the chicken and broccoli to the pan.
- Add in the Teriyaki Baste and Glaze and the Aleppo pepper.
- Stir well then cover and cook 3-4 minutes.
- Serve with steamed rice. Afiyet olsun!
