Friday, January 11, 2013

Day 11: Chicken Teriyaki Stir-fry

Here is a fast weeknight meal that everyone will love. We had it for a late dinner last night and apart from the time it takes to chop the vegetables, it is a quick dish that can also be reheated the next day.

2 - 3 boneless, skinless chicken breasts (thinly sliced)
5 carrots (sliced)
1 head broccoli (cut into bite-sized pieces)
1 small white onion (chopped in 1/2" pieces)
3 small colourful peppers (cut into large pieces)
3 stalks celery (sliced)
1 bunch green onion (cut into 1/2" lengths)
1 lb brown mushrooms (sliced)
1 can sliced water chestnuts
1/2 cup low sodium teriyaki sauce
2 T soy sauce
1/4 cup sesame oil hot pepper sauce to taste
1/4 cup chicken stock
1T cornstarch
4-6 cloves garlic (finely chopped)
4-6 cups prepared rice

1) Prepare the sauce first by combining teriyaki sauce, soy sauce, sesame oil, pepper sauce, chicken stock and cornstarch in a bowl.
2) In a large fry pan or wok, cook chicken breasts until no longer pink. Remove from pan and set aside. 3) Using the same pan, heat a bit of oil then add carrots, onions, mushrooms and broccoli and cook for   2 minutes.
4) Add 1/4 cup of water to pan, cover and let steam for 2 minutes.
5) Add garlic and the rest of the ingredients and cook for 2 - 3 minutes.
6) Add cooked chicken to the vegetables along with the sauce and cook for 1 - 2 minutes.
7) Serve on top of rice.

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