Friday, February 18, 2011
Teriyaki Chicken Stir Fry
This is so easy and fast to make that it will be my favorite standby on a busy days in any season. When I say fast I mean fast, provided that you have teriyaki sauce on hand.
4 skinless and boneless chicken thighs, cut into bite sized pieces
4 green onions (scallions) cut into 1” pieces
4 fresh or 8 canned water chestnuts, halved and sliced
3 Tbs. Teriyaki sauce.
2 cups rice
Marinate the chicken pieces in teriyaki sauce and keep refrigerated.
Steam the rice, fluff it up and keep warm.
When rice is ready, heat up dry wok or non-stick frying pan and when very hot drop in marinated chicken. Stir to cook on all sides for 2 minutes.
Add green onions and water chestnuts and stir fry for additional 3 minutes.
Remove to preheated plate or bowl and serve with rice.
Nice addition to this meal is simple cucumber salad consisting of 1/2 an English cucumber sliced thin and tossed in dressing made with 1 Tbs. Mirin and 1 Tbs. seasoned rice vinegar.