Chicken Teriyaki stir fry with bell peppers and green onions over Jasmine rice
Chicken Teriyaki stir fry with bell peppers and green onions over Jasmine rice
by Wasting_Time1234
3 Comments
Wasting_Time1234
**Stir Fry Ingredients**
* 1 – 1.5 lbs of boneless chicken thighs (Or buy bone in thighs and drumsticks on sale and debone) – cut into 1/2″ to 1″ pieces – dry as best as you can * 2 bell peppers, chopped * 4 green onions, divided: Chop up the solids but the green hollow stems should be finely chopped and used as garnish * 4-5 garlic cloves, minced * Teriyaki sauce of your choice, or use recipe below (**source: Adam Liaw**) * neutral cooking oil (canola, vegetable or peanut), start with 1 TBS and add as needed throughout the cook
Mix all of these ingredients in a sauce pan. Heat until the sugar is dissolved. Do not boil. Pour into a 750 ml wine bottle (cleaned and dried!) with a stopper to use for multiple meals in the future
**Stir Fry instructions**
* Prep your meat and veggies plus cook your rice per package instructions. If you’re using jasmine rice and do not have any instructions – I used 1 cup of rice, 1.5 cups of homemade chicken broth (can use water if not broth!), boil, simmer for about 12 min, maybe up to 15 until liquid is absorbed and rice is fluffy * Add oil to a wok or skillet, using high heat and get it hot! * Cook chicken for about 5 – 7 min. Plenty of wiggle room if you’re afraid of overcooking if you’re using dark meat. * Remove chicken and drain any excess oil * If needed, add oil to wok or skillet and sautee the peppers and solid parts of the green onions for about 5 min or to your preference. Add minced garlic and cook for about 1 min more just until you start to smell the garlic. * Add your sauce. If using homemade sauce recipe from above, you may want to add some cornstarch slurry to thicken. NOTE, let the sauce cook and boil for at least a minute to cook off the alcohol (if using recipe above or other homemade recipe with sake) * Add chicken back in with the veggies to heat it up and once everything is thoroughly coated – serve it.
NOTE, since I’m using a homemade sauce, I do not have it measured out. I pour what I want out of the bottle. I like the sauce to be thickened with the slurry – just a little – and I like enough sauce to coat the meat and veggies. I don’t like to have my stir frys swimming in sauce.
Wasting_Time1234
Stir fry can be a very cheap dinner. While this recipe used jasmine rice (we have a couple bulk bags – cheap from Sams), use any rice you want and cook as you would do it although I do have a suggested cooking method if using jasmine rice. You can use whatever veggie you would prefer if you don’t like the ones in the recipe – snow peas, carrots, etc. I did not use any minced ginger root. I do use that if I’m trying something more Chinese style but this one uses Teriyaki sauce (just hand it on hand and it was easy to pull from the pantry). You could use another sauce if you want. I could have easily made this with honey, soy, chicken broth and added the minced ginger with the garlic and finished with a touch of sesame oil and/or added sesame seeds at the end.
Stir fry is a cooking method and not a cuisine. This is just one recipe I threw together, though the sauce was a recipe from Adam Liaw. You can look him up for recipes – easy to find on the internet.
PlumAdorable
I thought the pepper in the upper right was a side of one (1) single french fry 😂
3 Comments
**Stir Fry Ingredients**
* 1 – 1.5 lbs of boneless chicken thighs (Or buy bone in thighs and drumsticks on sale and debone) – cut into 1/2″ to 1″ pieces – dry as best as you can
* 2 bell peppers, chopped
* 4 green onions, divided: Chop up the solids but the green hollow stems should be finely chopped and used as garnish
* 4-5 garlic cloves, minced
* Teriyaki sauce of your choice, or use recipe below (**source: Adam Liaw**)
* neutral cooking oil (canola, vegetable or peanut), start with 1 TBS and add as needed throughout the cook
**Teriyaki sauce ingredients**
* 250ml (8 oz) soy sauce
* 200ml (6 oz) mirin
* 200ml (6 oz) sake
* 60-90g (2-3 oz) white sugar
​
**Instructions (sauce)**
Mix all of these ingredients in a sauce pan. Heat until the sugar is dissolved. Do not boil. Pour into a 750 ml wine bottle (cleaned and dried!) with a stopper to use for multiple meals in the future
**Stir Fry instructions**
* Prep your meat and veggies plus cook your rice per package instructions. If you’re using jasmine rice and do not have any instructions – I used 1 cup of rice, 1.5 cups of homemade chicken broth (can use water if not broth!), boil, simmer for about 12 min, maybe up to 15 until liquid is absorbed and rice is fluffy
* Add oil to a wok or skillet, using high heat and get it hot!
* Cook chicken for about 5 – 7 min. Plenty of wiggle room if you’re afraid of overcooking if you’re using dark meat.
* Remove chicken and drain any excess oil
* If needed, add oil to wok or skillet and sautee the peppers and solid parts of the green onions for about 5 min or to your preference. Add minced garlic and cook for about 1 min more just until you start to smell the garlic.
* Add your sauce. If using homemade sauce recipe from above, you may want to add some cornstarch slurry to thicken. NOTE, let the sauce cook and boil for at least a minute to cook off the alcohol (if using recipe above or other homemade recipe with sake)
* Add chicken back in with the veggies to heat it up and once everything is thoroughly coated – serve it.
NOTE, since I’m using a homemade sauce, I do not have it measured out. I pour what I want out of the bottle. I like the sauce to be thickened with the slurry – just a little – and I like enough sauce to coat the meat and veggies. I don’t like to have my stir frys swimming in sauce.
Stir fry can be a very cheap dinner. While this recipe used jasmine rice (we have a couple bulk bags – cheap from Sams), use any rice you want and cook as you would do it although I do have a suggested cooking method if using jasmine rice. You can use whatever veggie you would prefer if you don’t like the ones in the recipe – snow peas, carrots, etc. I did not use any minced ginger root. I do use that if I’m trying something more Chinese style but this one uses Teriyaki sauce (just hand it on hand and it was easy to pull from the pantry). You could use another sauce if you want. I could have easily made this with honey, soy, chicken broth and added the minced ginger with the garlic and finished with a touch of sesame oil and/or added sesame seeds at the end.
Stir fry is a cooking method and not a cuisine. This is just one recipe I threw together, though the sauce was a recipe from Adam Liaw. You can look him up for recipes – easy to find on the internet.
I thought the pepper in the upper right was a side of one (1) single french fry 😂