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    You are in: Home / Chinese / Chicken Teriyaki Stir Fry Recipe
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    Chicken Teriyaki Stir Fry

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Chef #293530's Note:

    I adapted this recipe from Mysterygirl's Chicken Teriyaki (#14610). I updated quantities for the marinade, substituted several ingredients, and basically made it a different recipe in order to reduce prep time. All ingredients come from a can, jar, or freezer bag. In other words: no cutting, no washing, no food prep.

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    Units: US | Metric


    1. 1
      Start defrosting chicken if it's frozen.
    2. 2
      Take the bag of frozen veggies out and let them defrost on your counter.
    3. 3
      Prepare the Marinade: boil water, teriyaki sauce, ginger, onion, garlic powder, and the jarred minced garlic for 2 minutes.
    4. 4
      Cool the marinade while waiting for the chicken to defrost.
    5. 5
      Cut the defrosted chicken into bite sized pieces before marinading.
    6. 6
      Marinate the chicken for 20 minutes: combine the chicken with the marinade in a glass bowl; make sure that all the chicken is coated with marinade.
    7. 7
      Start preparing the spaghetti 5 to 10 minutes before using the marinated chicken. You'll want the spaghetti to be done when you make the left-over marinade into a kind of spaghetti sauce.
    8. 8
      Pluck the chicken out of the marinade with your hands to reserve the marinade in the marinade bowl. Put the chicken on aluminum foil to avoid an extra plate to wash.
    9. 9
      Heat the oil up in a wok or pan.
    10. 10
      Start frying the chicken. You can optionally mess with the foil wrap to recapture any marinade that may have dripped off the chicken.
    11. 11
      While the chicken is cooking for 5-7 minutes, prepare the frozen veggies: open the bag, drain any water, possibly rinse off any frost burn.
    12. 12
      Add veggies to the wok or pan.
    13. 13
      Cook until ready, then distribute it onto serving platters to free up the pan/wok.
    14. 14
      Use a fork to mix cornstarch with 2-3 tablespoons of cold water.
    15. 15
      Pour the remaining marinade (all of about 3 or 4 tablespoons) into the wok and heat to a boil.
    16. 16
      Thicken this meager bit with 1-2 tablespoons of the cornstarch/water mixture. When thickened, consider it sauce.
    17. 17
      Pour said sauce over the spaghetti and mix it up.
    18. 18
      Add the spaghetti to the serving plates and call it a night.

    Ratings & Reviews:

    • on December 24, 2007


      This was great and so easy!!!! Will definitely make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Teriyaki Stir Fry

    Serving Size: 1 (299 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 900.5
    Calories from Fat 324
    Total Fat 36.0 g
    Saturated Fat 8.1 g
    Cholesterol 103.5 mg
    Sodium 1942.5 mg
    Total Carbohydrate 97.7 g
    Dietary Fiber 4.0 g
    Sugars 9.3 g
    Protein 43.8 g

    The following items or measurements are not included:

    stir fry vegetables

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