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Chicken Teriyaki Stir Fry Recipe

Beef Or Chicken Stir-fry Recipe

chicken-stir-fry-recipe: Chicken Teriyaki Stir Fry Recipe When I was in college I needed to make quick, easy meals that had some kind of nutritional value. I started playing around with different ideas and figured out a great, fast, tasty stir-fry recipe I could crank out in about 15 minutes from start to finish! I still make it for my husband and I when I just don't feel like spending a lot of time cooking.

Some of the ingredients are meant to be added to taste, but I will give you an average amount to start with. Following this recipe will give you a nice oriental taste with a small kick of spice. If you don't like heat to your food, simply leave out the cayenne pepper. The following will make about servings.

Ingredients:
1 lb. sirloin steak or boneless, skinless chicken breast
1 can of baby corn
1 can of bamboo shoots
1 can of canned shitake mushrooms (or any mushroom in the oriental section)
1 can of bean sprouts
1 can of water chestnuts
1/4 cup soy sauce
1/4 cup teriyaki marinade
1 Tbsp. salt
1 Tbsp. garlic
1 tsp. cayenne pepper
1 Tbsp. cooking oil

Cut the steak or chicken into long, thin strips. Open all the cans and drain them of liquid.
Heat up the oil in a large skillet over high heat. Don't let it heat up too hot or the oil will splatter when you add everything.
Add all the canned ingredients, sauces, and spices and mix well. Cover and let cook on high for about 10 minutes, stirring occasionally. At this point, everything should be starting to cook down and get soft.
Uncover and push the veggies to one side of the skillet. Add the meat and let it cook on one side. It should cook quickly. Turn the meat and let it cook on the other side. Stir the meat and veggies together and let cook uncovered for just a couple minutes.
While you are cooking the veggies, make some instant white rice on the stove or in the microwave. Serve along side the stir-fry.

By April Johnson -

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