"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Teriyaki Chicken Stir Fry Recipe

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This recipe for Teriyaki Chicken Stir Fry, by , is from Wambolt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy Beager


Teriyaki Sauce:
1 c. pineapple juice
1 c. Soy Sauce
1/2 c. packed brown sugar
1 tsp. garlic powder
1 tsp. ground ginger
1-2 T cornstarch, if you'd like it thickened

2 lbs boneless chicken (breasts or thighs)
Stir fry vegetables such as:
snow pea pods
carrots, julienned
bok choy
summer squash
red pepper
green pepper
water chestnuts
olive oil

First make teriyaki sauce. Blend all ingredients, pour mixed teriyaki sauce into a saucepan, measuring by cupfuls. For each cup of teriyaki sauce you wish to make, add one tablespoon of cornstarch. Bring to a boil over medium high heat. Boil and stir constantly for 1 minute. Remove from heat. Sauce is done!

Cut up boneless chicken into strips. Pour 1-3 tablespoons olive oil into pre-heated wok or large frying pan. Add chicken to hot pan, tossing chicken until cooked almost through. Add whichever veggies you like, all veggies should be cut into bite size pieces. Using two wooden spoons or spatulas, keep veggies moving until cooked through to desired tenderness. Pour pre-made teriyaki sauce over the chicken and veggies. Serve over rice.

Teriyaki sauce can also be used (without the cornstarch) to marinate chicken, beef or shrimp.

Personal Notes:
Personal Notes:
First time I had anything stir-fried was when Deb brought home the concept from college. I have loved stir-fry ever since! Thanks Deb!




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