Best 7 Teriyaki Chicken And Stir Fry Veggies Recipes

TERIYAKI CHICKEN AND STIR FRY VEGGIES

Steps:

• Spray your crock pot with non-stick cooking spray. Place your chicken in the crock pot.
• Pour the teriyaki sauce all over it (I use about 1/2-3/4 of the bottle).
• Cook for about 4 hours on high or 6 hours on low (you want to make sure it is cooked, but don't over cook it or the chicken will be dry).
• About 10 minutes before you eat, stir-fry the veggies on your stove top (or even your microwave). I have thrown my veggies into the crock pot to cook with the chicken before, but I don't like it as much that way because they tend to get mushy.
• Place some rice in a bowl, put veggies on next, then throw your chicken on top.
• If you need extra sauce to put on top, you can use what is in the crock pot or what is leftover in your Teriyaki bottle.

TERIYAKI CHICKEN STIR-FRY

Steps:

• Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
• Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

KEISHA'S TERIYAKI CHICKEN STIR-FRY

Steps:

• Season chicken with salt and pepper. Heat oil in a wok over medium-high heat. Saute chicken in the hot oil until browned, about 5 minutes. Transfer chicken to a plate.
• Add bell peppers and onion to the hot wok and saute for 5 minutes. Add mixed vegetables, bean sprouts, and water chestnuts; saute for 2 minutes. Return chicken to the wok. Add soy sauce and teriyaki, and continue to cook until chicken is no longer pink in the centers, about 5 minutes more.

TERIYAKI CHICKEN STIR-FRY

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center.
• Stir in remaining ingredients except rice. Heat to boiling, stirring constantly; reduce heat. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with rice.

TERIYAKI CHICKEN AND VEGETABLES

Steps:

• In a small bowl, combine 1 tablespoon cornstarch, orange juice and teriyaki sauce; set aside., Flatten chicken slightly. Place salt and remaining cornstarch in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, cook chicken in batches in 2 tablespoons oil for 5-6 minutes on each side or until chicken juices run clear. Remove and keep warm., In the same skillet, saute squash and onion in remaining oil for 2 minutes. Add coleslaw mix; saute 1 minute longer or until vegetables are crisp-tender. Stir juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Add chicken to skillet; heat through. Meanwhile, prepare rice pilaf according to package directions. Serve with chicken mixture.

TERIYAKI CHICKEN STIR-FRY

Steps:

• In a small bowl, whisk together teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside.
• In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
• Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
• Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

Steps:

• In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
• In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
• Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
• Return the chicken and vegetables to the saucy pan, stir until heated through.
• Serve with hot rice or noodles.
• Enjoy!