Teriyaki Chicken Stir Fry
User Reviews
5
Teriyaki Chicken Stir Fry
Description
This Teriyaki Chicken Stir Fry begins with an optional marinade for the sliced chicken, combining flavorful ingredients such as soy sauce or coconut aminos, rice vinegar, fresh garlic, ginger, honey, and sesame oil. Marinating for at least 30 minutes or overnight improves the chicken's taste and tenderness. The dish includes fresh vegetables cut evenly into matchstick or bite-sized pieces for consistent cooking.
The teriyaki sauce is prepared separately by whisking together rice vinegar, water, brown sugar, coconut oil, soy sauce, flour, garlic powder, ground ginger, and toasted sesame seeds. This sauce is simmered to thicken and develop depth. Chicken is stir-fried in coconut oil over high heat until cooked through, then set aside. Vegetables are then cooked in the same wok before combining with chicken, cooked udon noodles, and the teriyaki sauce, tossing all together to coat evenly.
The dish delivers tender chicken strips and crisp vegetables enveloped in a slightly thick, glossy sauce with sweet and savory notes. Udon noodles provide a chewy base. Stirring constantly during cooking prevents sticking and ensures even cooking. Leftovers can be stored in an airtight container in the refrigerator for up to five days and reheated in a wok with coconut oil to maintain texture and flavor.
Ingredients
Stir Fry
- 1 lb chicken breast thinly sliced, Perdue Harvestland Boneless Skinless
- chicken marinade recipe above
- teriyaki sauce recipe above
- 12 oz udon noodles cooked and cooled according to package instructions
- 2 carrot peeled and julienned into 2-3 inch strips, medium
- 1 bell pepper seeded julienned
- 1 broccoli cut into bite size florets, medium head
- ½ asparagus cut into 1-2 inch pieces, bunch, 6-8 spears
Optional Chicken Marinade
- ¼ cup soy sauce or coconut aminos
- 2 TBS rice vinegar
- 2 TBS water
- 2 cloves garlic minced
- 1 tsp ginger grated, fresh
- 2 TBS honey optional, if you like things sweeter
- 1 TBS sesame oil optional
Teriyaki Sauce
- ⅓ cup rice vinegar
- ⅓ cup water
- ¼ cup brown sugar
- ¼ cup coconut oil
- ¼ cup soy sauce or coconut aminos
- 1 TBS flour
- 2 tsp garlic powder
- 1 ½ tsp ground ginger
- 2 tsp sesame seeds toasted
Instructions
Chicken Marinade - Optional
- Combine all of the chicken marinade ingredients in a gallon size bag; close the bag; and mix the ingredients together.
- Place the thinly sliced chicken in the ziploc bag and marinate for at least 30 minutes, but overnight would be even better.
Teriyaki Sauce
- Add all of the ingredients for the teriyaki sauce to a cold medium sauce pan and whisk until combined thoroughly.
- Heat the pan over medium heat until the mixture boils, stirring often.
- Reduce the heat and simmer for 8 minutes. Then remove the sauce and set aside.
Stir Fry
- Prepare the udon noodles as directed on the package (usually requires some sort of cooking and cooling) and set aside.
- Add 2 tablespoons of coconut to a cold wok. Then heat the wok over high heat.
- Once the coconut melts and just before it begins to smoke, add the chicken strips. Cook the chicken for 3-4 minutes, stirring continuously, until cooked through and remove from the wok and set aside.
- Add two more tablespoons of coconut oil to the hot wok.
- Once the oil has melted, add the carrots and stir for 2 minutes. Add the peppers and stir for 2 minutes. Add the broccoli and asparagus and stir for 2 minutes.
- Add the udon noodles and stir for 1 minute.
- Add the chicken and sauce and stir for 1 more minute, until the sauce has evenly coated all of the ingredients.
- Serve hot and enjoy!
Notes
- Pre-cut veggies save time; ensure all are cut into similar-sized matchsticks or chunks for even cooking.
- Prepare the chicken marinade and teriyaki sauce ahead to enhance flavors and ease cooking day.
- Double the teriyaki sauce to use in other recipes like teriyaki meatballs and coconut rice.
- Constant stirring during stir fry prevents sticking and promotes even cooking.
- Store leftovers in airtight containers in the fridge for up to five days; reheat gently in coconut oil in a wok.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 120g | 40% |
| Protein | 40g | 80% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 72mg | 24% |
| Sodium | 1800mg | 75% |
| Fiber | 7g | 28% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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