What's Cookin'?

Stir Fry Teriyaki Chicken

I already have chicken in my freezer, and some rice in the pantry. And I ALWAYS keep teriyaki in the house. You'd be amazed how much stuff I put it in. I am not really a cook-by-the-book kind of gal, so please let me know how you modify things! I love coming up with experimental cooking projects.

I bought all this stuff today for about $5 at Sprouts. There is one right behind my house. 

But before we get to all the veggie yumminess, we need to start with the chicken. I am planning ahead a bit, so I have time to marinade this. If you don't have that kind of time, just add all the same stuff to a hot wok, and it will work just fine. Again, I am not a big measure girl, so everything below is an estimate.

Ingredients for marinade:
1-1 1/2 lb chicken breast, sliced into small bite-sized pieces.
3/4 C. Teriyaki sauce
2-3 TBS Olive Oil
1/2 TBS Minced Garlic
1/4 tea. Ginger
1/4 tea. Onion Powder
Pepper to taste (though I probably use about 1/ 4 tea.)

1. If you are using frozen chicken, defrost it just enough to cut it, but not entirely limp. This way, it is easier to cut and if you like, slice very thin. Put the chicken in a Ziploc bag (or whatever bag you trust not to spill in your refrigerator.)

2. Next, add all the ingredients listed above. Yep, just throw them in there. Add more of something if you think it needs it. Especially more Teriyaki! Then kind of mix it all up in the bag by shaking it or sloshing it back and forth.... As my chemistry teacher used to say: If it feels good, do it. Just don't get any on ya.

3. Allow to sit in the fridge for several hours. (If you have that kind of time, otherwise skip to step 4.)

4. Steam the stir fry mix (pictured above) and the rice. I made about 2 cups of rice, but needed more by the end. So I am guessing 3-4 cups.

5. In a wok, or large skillet, heat up some olive oil

6. Add the chicken and the marinade and let simmer for about 15 min.

*I added a little sugar here to make it sweeter.
7. Remove the chicken, and let the marinade boil down for 5-7 min. If you would like, add about 2TBS sugar.

8. Pour marinade back over chicken, and add mushrooms to the skillet/ wok. Saute them with a little butter until they reach your desired firmness. Then add steamed veggies, and a little more teriyaki. Once all that is done warming up, add in the chicken.

9. Add bean sprouts LAST. I actually like to turn off the heat first and then add them. Toss all the ingredients well, and serve over rice or noodles.

 **This one came out a bit saltier than I'd like, so I am thinking next time using more sugar or maybe a store bought marinade... but those can get a little expensive... The veggies only cost me about $5. I am estimating if I bought only what was in this pan, I would be spending about $7. Considering it serves 6-8 with the rice, not bad.