Ordering chicken teriyaki, for me, is like asking for my tastebuds to be assaulted by a goopy mess of salt-saturated sauce and mystery chicken bites. This simple-as-can-be recipe takes the guesswork out of ordering and lets you control the amount of teriyaki your chicken will absorb.
Ginger and chili paste also give it a sophisticated kick so you can pretend to be MasterChefUniversity Champion for the day. Well done.
2-Step Teriyaki Ginger Chicken Stir-Fry
- Prep Time:5 minutes
- Cook Time:20 minutes
- Total Time:25 minutes
- Servings:4-6
- Easy
- 1 medium-sized chicken breast
- 1/3 package of frozen or fresh broccoli
- 1/2 can of bamboo shoots
- 1/2 can of water chestnuts
- 1/2 cup teriyaki sauce
- 1 tablespoon ground ginger
- 2 teaspoon garlic salt
- 2 teaspoon black pepper
- 1 tablespoon chilli paste
- 1 tablespoon coconut oil (for frying)
- 1/4 onion
Ingredients
-
Step 1
Fry chicken for 2-3 minutes on each side in coconut oil. Cut into bite-sized pieces and add Garlic salt and pepper
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Step 2
Add in broccoli, onion, bamboo shoots, water chestnuts, ginger, chili paste and teriyaki sauce. Fry until broccoli has softened and chicken is cooked all the way through.
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Step 3
Serve over white rice.