Tuesday, July 17, 2012

Stir-Fry With Tasty Homemade Teriyaki Sauce

You can't go wrong with a some good stir-fry.  Pair it with some dumplings, wontons, or egg rolls, and you've got yourself one great meal. Or one great meal evolves from another as I always like to say. This stir fry is evolved because this is actually an update on one of the first posts ever created on this blog! It was a stir fry that I used to eat in a previous life that used frozen veggies from a bulk wholesale place. I decided to dump the frozen veggies in place of choosing my own fresh (non frozen) produce to put in this stir fry. Not only that but the teriyaki sauce that we used before had HFCS. Needless to say, we axed that, in place of making our own without that unnecessary and unhealthy ingredient. After all, in a lot of cases making stuff from scratch is more cost effective anyway. The results are day and night over that instant stir fry we made before.


2 chicken breasts
1 cups long grain white rice
veggies of your choice (I used snap peas, carrots, a portobello mushroom, and green onions)
2 eggs
1/2 cup soy sauce
1/2 cup water
1/4 cup brown sugar
1 teaspoon jarred garlic


In a microwave safe bowl, mix together the garlic and the brown sugar.

Add the water and the soy sauce, and stir with a spoon.

Microwave the teriyaki sauce mixture for 4 minutes, or until the sugar is completely dissolved.

Cut the chicken into 1/2 strips, and place in medium sized bowl.

Pour teriyaki sauce over the chicken.

With clean hands, massage the sauce on the chicken.

Cover the bowl, and place it in the fridge.  Let it marinade for at least 1 hour.

Wash, and chop the veggies into small pieces.  **If you are going to use snap peas, don't chop them up.

Put the veggies into a small bowl, and cover with teriyaki sauce.

Place them in the fridge with the chicken.

Heat the wok on medium to get it ready.

Place the chicken in the heated wok.

While the chicken is cooking, scramble 2 eggs mixed with a small amount of teriyaki sauce in a pan.

Cook the rice, and when the rice is done, add the scrambled eggs.

Keep the chicken and the rice separated until the chicken is completely cooked.

When the chicken is done, add the veggies.

Cook for about 10 minutes.

Add the rice and the scrambled eggs to the chicken and veggies.

With a large spoon, mix completely.

Serve hot with egg rolls.



Chef Tom said...

Sounds like a great easy mid-week meal!

Matt said...

Ha ha.. right on! Actually, it is pretty much a mid-week every week in my family! I need some new recipes....got any?

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