Description
Tender chicken breast tossed in a homemade teriyaki sauce brings the flavor of takeout home. This stir fry is ready in less than an hour and stays saucy and fresh.
Ingredients
Units
Scale
Chicken
- 0.66 pd (or about 10.6 ounces) = 300 g skinless boneless chicken breast
- 1 Tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp corn starch
- Salt and white pepper to taste
- 1 to 2 Tbsp oil for frying
- 2 cups McCain’s mixed vegetables
Teriyaki Sauce
- 1/2 cup soy sauce
- 2 Tbsp water
- 2 Tbsp rice wine
- 2 Tbsp brown sugar
- 1 1/2 tsp minced garlic
- 1 1/2 tsp fresh ginger, grated
- 1 tsp corn starch mixed with 1 Tbsp water
Instructions
- Cut 300 g skinless, boneless chicken breast into biggish strips. Not too thin or they’ll dry out.
- In a bowl, mix the chicken with 1 Tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1 tsp corn starch, plus a small pinch of salt and white pepper.
- Toss well so every piece is coated. Let it sit for 20 minutes. If you’ve got time, cover it and pop it in the fridge.
- In a small saucepan over moderately to high heat, combine 1/2 cup soy sauce, 2 Tbsp water, 2 Tbsp rice wine, 2 Tbsp brown sugar, 1 1/2 tsp minced garlic, and 1 1/2 tsp fresh grated ginger.
- Bring it to a gentle simmer, then lower the heat and let it cook for about 10 minutes until slightly reduced. Stir now, and then so it doesn’t catch at the bottom.
- Mix 1 tsp corn starch with 1 Tbsp water, pour it into the sauce, and let it simmer another minute or two until thickened. It should lightly coat the back of a spoon. Set aside.
- Heat 1 to 2 Tbsp oil in a wok or large skillet over medium heat. Not low heat, or the chicken will steam instead of sear.
- Add the marinated chicken along with any remaining marinade.
- Spread the strips out so they’re not piled on top of each other.
- Let them cook undisturbed for about 4 to 5 minutes until lightly golden underneath, then turn and cook another 4 to 5 minutes until fully cooked through.
- Remove the chicken from the wok and set aside.
- In the same wok, add 2 cups of McCain’s mixed vegetables. If using frozen, cook straight from frozen, but give them a few extra minutes so excess moisture cooks off.
- Stir-fry over medium-high heat for about 4 to 5 minutes until heated through and slightly tender but still bright.
- If the pan looks dry, add a splash of oil.
- Return the cooked chicken to the wok. Make a small well in the center and pour in some of the prepared teriyaki sauce. Start with about half and add more as needed. Toss everything together until coated and glossy.
- Let it bubble for 1 to 2 minutes so the sauce clings nicely.
- Serve hot over rice or noodles. If you want, sprinkle over sesame seeds or sliced spring onions.
Notes
Created, prepared, tried, and tested Melanie
