CHICKEN TERIYAKI STIR FRY

CHICKEN TERIYAKI STIR FRY

DINNER AT HOME

Looked into the refrigerator crisper and saw that we had a lot of vegetables that needed to be used.  Checked the freezer and found some boneless skinless chicken thighs.  Decided to mix everything up and make a Teriyaki Chicken Stir Fry.  I made a few mistakes here.  Primarily not cooking the chicken all the way through the first time.  My thought was to add it to the vegetables at the end and let it finish cooking.  It did finish cooking, but in the process I overcooked the vegetables waiting for the chicken to cook through.  Everything tasted fine but I wanted a little fresher and brighter look to the dish.  Easy enough to fix the next time I make this delicious recipe.  I used J.E.S. brand Ginger Teriyaki Sauce because we had half a bottle sitting in the refrigerator.  This is a pretty mild tasting Teriyaki Sauce.  Dish tasted great and we used up a lot of vegetables that may have gone to waste.

CHICKEN TERIYAKI STIR FRY 

PRETTY MUCH EMPTIED OUR CRISPER OF VEGETABLES.  

CUBED BONELESS, SKINLESS CHICKEN THIGHS AND THEN SEASONED THEM WITH SALT, PEPPER AND A KICKIN CHICKEN SPICY SEASONING

ADDED A LITTLE GINGER TERIYAKI SAUCE AT THE END

STARTED WITH A LITTLE HEATED OIL AND THEN ADDED GARLIC AND GINGER 

ADDED THE CHICKEN

COOK CHICKEN THROUGHLY AND THEN REMOVE FROM PAN

I ADDED THE REALLY HARD VEGETABLES FIRST AND PUT IN SOME WATER TO CREATE STEAM

ADDED ONIONS, CARROTS AND CELERY

AFTER A COUPLE OF MINUTES I ADDED THE BELL PEPPERS

ADDED CABBAGE

STIR EVERYTHING UP 

ADDED THE COOKED CHICKEN AND TERIYAKI SAUCE

KEEP STIRRING AND SEASON TO TASTE

CHICKEN AND VEGETABLE STIR FRY

 CHICKEN AND VEGETABLE STIR FRY

DINNER AT HOME  

I enjoy opening up the refrigerator and seeing what we need to use up.  We had a bag of small red, orange and yellow Bell Peppers that we picked up at Costco.  These made me think of Stir Fry so I grabbed a large carrot, onion and some ginger and garlic.  That was all we had for vegetables or else I would have added more.  Looked in the freezer and we had some boneless skinless chicken thighs so I used them.  Just started chopping up the vegetables, garlic and ginger and then cut the chicken into bite size pieces.  Heated the pan and added two tablespoons of vegetable oil.  Cooked the chicken and seasoned.  Removed the chicken and set aside while I cooked the vegetables.  Added a mixture of cornstarch, sugar and rice wine vinegar plus some Oyster Sauce along with the cooked chicken.  Mixed throughly and served with white rice.  This was a super easy and fast dinner that the entire family enjoyed.  My girls ate every bit of this Stir Fry.

 CHICKEN AND VEGETABLE STIR FRY

USED WHAT WE HAD IN THE REFRIGERATOR AND PANTRY - ONION, CARROTS, BELL PEPPERS,
GINGER AND GARLIC

BROWNED CHICKEN IN 2 TABLESPOONS OF VEGETABLE OIL WITH A LITTLE GARLIC, GINGER,
SALT, PEPPER AND GARLIC POWDER

REMOVED COOKED CHICKEN AND ADDED A BIT MORE OIL AND THE ONIONS

ADDED THE CARROTS 

ADDED THE PEPPERS, GARLIC AND GINGER

ADDED COOKED CHICKEN TO VEGETABLES AND ADDED A MIXTURE OF RICE WINE VINEGAR, SUGAR AND CORNSTARCH ALONG WITH SOME OYSTER SAUCE

ADDED SOME LEFTOVER BROCCOLI THAT I HAD IN THE REFRIGERATOR AND MIXED 

ENJOY!