Teriyaki Chicken & Stir Fried Vegetables

17 years ago

I don't often start my own thread but this recipe is so easy to make and tastes so good that I thought I'd pass it on.

I tried to copy a dish I had in a Canadian restaurant and this resulted pretty well identical to the original.

Teriyaki Chicken & Stir Fried Vegetables over Rice

For 3 servings.....

Ingredients:....quantities are variable

1 lb chicken breast cut into bite-sized strips

3/4 cup green bell pepper - finely chopped

3/4 cup red bell pepper - finely chopped

1/2 cup white part of spring onion bulb - sliced finely

1/2 cup grated carrot (optional)

1/2 cup frozen peas

1 cup fresh or frozen heads of broccoli sliced & chopped

1/4 cup teriyaki sauce for marinade plus more for

drizzle over when serving

basmati rice - 3 cups cooked (200 grams raw)

or 1 cup cooked rice per person

3/4 cup sliced green stalk rings of spring onion - for garnish only

olive oil for cooking

salt & pepper

1. Put 1/2 cup Teriyaki sauce in a small glass bowl and

put in chicken pieces to marinate for 30 to 60 minutes.

Turn pieces and spoon over sauce from time to time.

2. Chop and prepare vegetables, putting all except green onion rings

into a bowl. Put 2 TBS olive oil into a large non-stick frying pan or wok over

medium heat and when hot, add the vegetables from the bowl.

Stir constantly with wooden spoon until they are cooked enough

but not overdone....10 to 12 minutes. Add more oil as needed.

Turn off heat and put lid on pan to keep warm.

3. Put water on for cooking the rice.

4. When chicken has marinated, drain and reserve half the marinade,

putting the other half of it together with the chicken into a second

non-stick frying pan and cook, reducing the liquid and browning chicken

pieces, about 10 minutes. Then add the reserved marinade, cooking for a couple

minutes more until it has formed a reduced syrup around the chicken.

Drain cooked rice, add butter or oil, season to taste with salt & pepper.

5. Spoon chicken and sauce over vegetables, stir and season with S & P.

Serve over rice, drizzle with more Teriyaki sauce and garnish

with green spring onion rings.

SharonCb

I use a Japanese brand of bottled Teriyaki sauce although I know you can make your own. I can't find the Mirin - the Japanese sweet cooking wine - that is an important part of the real Teriyaki flavour so I buy the sauce even though it's a bit expensive over here.

Wolf and I are really hooked on the flavour of this dish and just to be sure I don't run out.....I bought several more bottles of that expensive sauce!

SharonCb

Sort by:Oldest

Comments (11)

jimster
17 years ago
last modified: 11 years ago
Superb food and stunning photography as always, Sharon.

Good timing too. I just bought chicken!

Jim
Terri_PacNW
17 years ago
last modified: 11 years ago
ooh delish Sharon..We love stuff like that...I'm c&ping.
Related Discussions
Teriyaki chicken need marinade please
Q
Comments (9)
I don't marinate when I'm making chicken teriyaki. I simply bbq my (boneless)chicken, slice it, and then top it with a sauce, like we used to do at the Japanese restaurant where I worked. If you made it this way, you could please your son and serve yourself sauce on the side to dip in as you liked (or not.)It also gives any other guests the control over how much sauce they use, which is nice because everyone's taste for salt is different. At the restaurant, they simmered chicken bones in equal parts of sake and soy sauce, with sliced ginger (appx. 4 or 5 thin slices per cup of soy) and sugar to taste. Straining out the bones and ginger slices, they then thickened the sauce to a thin-gravy thickness with corn starch. The owners were from Yokohama, and their sauces tended to be a good deal sweeter than those of many other restaurants. For myself, I tend to water down the soy with some chicken stock as well, as the style of sauce I loved so when I worked there has become really too salty for me now. Teriyaki is a very forgiving sauce, because you can always add a bit more of this or that until you get the flavor the way you like it. Be sure and use a Japanese soy sauce, such as Kikkoman or Yamasa rather than Chinese, because the flavor is different. To make teriyaki sauce into a nice stir fry sauce, add a good amount of finely grated fresh ginger (appx. 1 T per cup of soy). Then stir fry your meats/vegetables/tofu, add the sauce and thicken with a little corn starch slurry. This dish is called Shogayaki (Shoga is ginger).
...See More
What's For Dinner? #285
Q
Comments (51)
Great looking meals everyone! David it's nice to see you here too and with that lovely roast dinner. I will also have to try that popcorn cauliflower as that's one veg we both like and that looks so good. Yesterday we were out for sauerbraten with red cabbage which has always been well done at the Austrian restaurant, (old photo from previous time) but I usually have bratkartoffeln rather than their dumpling show in this pic. Today I again made teriyaki chicken strips with stirfried vegetables over basmati rice. Oh how I love that dish! I had two helpings. We sat indoors today as although the sun was out, it was a bit too windy for the terrace. I was downtown twice shopping with the car before dashing home to make lunch. Had the chicken marinating though before I left. I just received my two boxes that I sea mailed to myself from Canada when I was there. They contain my luggage spillover items as well as new books and kitchen gadgets .....such as a new large OXO can opener. This one better work! And the new 25 year edition of The Silver Palate Cookbook thanks to my sister who every year gives me a birthday gift certificate to one of my favourite Victoria bookstores. I will be reading that in bed tonight! I also bought some Hungarian paprika and Old Bay Seasoning which I'm now putting on my spice shelf ....if I find room. Sauerbraten, red cabbage and dumpling Teriyaki chicken with stir fried vegetables & Basmati rice I think tomorrow will be another salmon day for us. Forecast is for rain so I guess we'll be inside for lunch again. SharonCb
...See More
Best Down Home Fried Chicken Recipe???
Q
Comments (9)
Got this recipe here years ago and it's the one I use now: Leila's Crispy Buttermilk Fried Chicken Makes approximately 8 servings This wonderful fried chicken was prepared for my family by Leila - an amazing woman who worked for us and practically raised my brother and I up from pups. It is full of delicious flavor and has the kind of crispy coating that you'll never forget. It is also fried chicken, so nowadays it's something that is served for special occasions only! 3-4 pounds cut-up frying chicken 2 cups buttermilk 2 cups self-rising flour Ground black pepper, to taste Paprika, to taste Garlic powder, to taste Vegetable oil for frying (I use lard w/a little butter) Step 1 - Cut your chicken into parts and wash well. Place in a large bowl and pour buttermilk over. Allow to sit for at least an hour. Step 2 - Mix and sift together flour, black pepper, paprika and garlic powder. Step 3 - Pour enough oil in a large, cast iron skillet to fill it about an inch deep. Heat to 375 degrees. Use a thermometer to carefully regulate the temperature and prevent the oil from burning. Step 4 - Remove each piece of chicken from the buttermilk and shake to remove the excess. Dredge in the seasoned flour. Step 5 - Drop pieces in the hot oil, four at a time. Do not crowd, as this will reduce the temperature of the oil and cause the chicken to absorb more grease. I like starting with dark meat pieces first and saving the white meat for the last. Cook each piece six minutes per side. Turn when the underside is nice and brown. To ensure doneness, cut a small hole in the thickest part - the juices should run clear. Step 6 - Serve and enjoy - either hot from the pan or room temperature! Despite some of the nutritional counts of this recipe, it is practically unbeatable for bringing back the taste (and smell) of home.
...See More
RECIPE: Vegetable Fried Rice
Q
Comments (2)
Thanks for posting this Carol, now I can print out the recipe and get THAT messy instead of my Craig Claiborne cookbook (grin). I used frozen peas and carrots (pre-cut!) or any other veggie I wish as a short cut.
...See More
Bumblebeez SC Zone 7
17 years ago
last modified: 11 years ago
That looks beautiful. We eat stuff like that all the time and yours looks great.
I have a hard time with the sauce though and still haven't come up with a sauce I love. The bottled sauces I have tried are all too salty for us so I usually make my own although I don't use miren. Maybe I should. I do have fish sauce, oyster sauce, rice vinegar, tamari, fresh ginger, and dark sesame oil
to play with along with basic staples.
teresa_nc7
17 years ago
last modified: 11 years ago
Oooooo, thanks for posting this Sharon! Looks beautiful and I have everything on hand except for the bell pepper. I use Mr. Yoshida's Sweet Teriyaki Gourmet Sauce for this type of recipe; also as a stir fry sauce in general and teriyaki marinade for chicken, pork, and beef. My sisters and I buy huge bottles at Sam's or Costoco. I have also seen the smaller bottles at Wal-Mart.

Teresa
gengenz
17 years ago
last modified: 11 years ago
Sharon, your chicken teriyaki looks wonderful. It is definitley a keeper.
How long is the shelf life of the above mentioned sauces and flavorings, especially teriyaki sauce, once opened.
After opening, which need to be kept refrigerated? Gen.
lindac
17 years ago
last modified: 11 years ago
Teryaki keeps well in the refrigerator.
I do something very similar but my method is diefferent.
When I prepare the veggies, I keep them separate on a big stainless pizza pan I have.
Then drain the chicken, saving the marinade, heat the wok, add the oil and when hot stir fry the chicken and when no longer pink, remove into a clean pie dish, wipe the wok, add a little wine...rice wine or sherry or just plain white wine, to the reserved marinade, add about 1 1/2 T cornstarch and stir.
Then heat the wok, add the oil and begin to fry the veggies, I start with the broccoli and carrot buttons( I don't grate) and celery sliced on the diagonal as they take longest, then add the onions and the green peppers and soon after the peas.
When all had browned a little, I add the cornstarch marinade stuff.....and toss to coat all and bring to a boil, put the lid on and cook for a minute.
I am a little goosey about reusing a chicken marinade without cooking it well, so I often dump the marinade and get some fresh terayaki to mix with the wine and cornstarch.
BUT...LOL...with my method you don't have that extra fry pan to wash !!
Now I am hungry for a nice chicken ( or shrimp!) stir fry!
Linda C
gbsim1
17 years ago
last modified: 11 years ago
I made this last week and it was delicious! Thanks Sharon!

I did cut out the extra frying pan though. I cooked the veggies and then transferred them to a warm plate and covered them with foil. Wiped out the pan and then used it for the chicken and continued on. I know I used a plate instead of a frying pan, but I don't put my pans in the dw so it was one less thing to wash by hand!

Grace
gbsim1
17 years ago
last modified: 11 years ago
Also forgot to add that my Whole Foods carries a brand of teriyaki that I really like called Veri Veri Teriyaki.

Grace
dixiedog_2007
17 years ago
last modified: 11 years ago
Sharon, I love stir frys and this looks wonderful. The colors are so vibrant which I adore! Thank you for sharing.
canarybird01
Original Author
17 years ago
last modified: 11 years ago
Gengenz as Linda says the teriyaki sauce keeps in the refrigerator for a reasonable time. I've used up those small expensive bottles but I think the label said to use it up before ten days to two weeks or similar even when kept in the refrigerator, so I did that.

Now I have a couple of unopened new bottles of a German brand which doesn't mention how long it is good once opened.
Other opinions on the web say it will last for a long time.

SharonCb
lindac
17 years ago
last modified: 11 years ago
I also use that Soy Vey Veri Veri terayaki....and I love their Island terayaki...love it for salmon and shrimp as well as chicken and pork.

Teriyaki Chicken & Stir Fried Vegetables

Comments (11)

jimster

Terri_PacNW

Related Discussions

Bumblebeez SC Zone 7

teresa_nc7

gengenz

lindac

gbsim1

gbsim1

dixiedog_2007

canarybird01
Original Author

lindac

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Teriyaki Chicken & Stir Fried Vegetables

Comments (11)

Related Discussions

canarybird01Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

canarybird01
Original Author