02
Oct
08

Chicken Teriyaki Stir Fry

I put this dish together to try use a few ingredients I had on hand:  chicken breast, green bell pepper, red onions, baby carrots and white rice.

For sauce, I made the following recipe: Restaurant Teriyaki Sauce.  I was not totally pleased with how this came out.  ½ teaspoon ground ginger was WAY too much – the whole house started smelling like ginger.  Fresh ginger probably would have been better, too. Also, ¼ teaspoon garlic powder was not enough.  Perhaps these quantities were reversed.  I added a clove of minced garlic to the sauce as it cooked.  All in all, this sauce was too sweet and too gingery for teriyaki —  really not the best recipe.  Because of this, I only added a couple tablespoons of it to the chicken and vegetables and served the rest on the side.  A little of the sauce goes a long way and this worked out fine.

Chicken and Vegetables:

2 skinless boneless chicken breasts
½ green bell pepper, cut into thin strips
½ cup baby carrots, quartered length-wise
¼ red onion, roughly chopped
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
2-4 tablespoons sesame oil

Heat one tablespoon sesame oil over medium heat.  Add minced garlic.  Season chicken breasts with salt and pepper.  Add to skillet or wok.  Brown chicken for 4-6 minutes per side, turning once, making sure chicken is cooked through.  Remove chicken from skillet and cut into strips. Add one tablespoon of sesame oil and Worcestershire sauce to skillet.  I used Worcestershire instead of soy sauce because I ran out of soy sauce after making the teriyaki sauce.  It actually worked really well.  Add vegetables and stir fry until desired doneness is reached, approximately 7-10 minutes.  Add chicken to skillet.  Add as much teriyaki sauce as desired and make sure chicken is warmed through.
Serve over rice.  Serves 2.

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