This teriyaki sauce is super versatile and can be used in a variety of dishes and stir fry, and stores well in the fridge as well if you want to make a double batch.
I’m all about the bok choy right now but obviously you can use whatever veggies you prefer, broccoli is great too! Also when I’m in a rush I’ll shred a rotisserie chicken and this dinner is ready in minutes. Definitely a time crunch kinda dinner but also one of my kids favourites. Hope you like it!!
Easy Teriyaki Stir Fry
Course: MainDifficulty: Easy5
servings10
minutes12
minutesIngredients
1/2 cup soy sauce
1/2 cup brown sugar
2 tsp fresh ginger, minced
2 cloves garlic, minced
1 Tbsp honey
1 tsp sesame oil
2 tablespoons apple cider vinegar
1/2 cup water mixed with 3 tsp cornstarch
4 chicken breast, cooked and cut into bite size pieces
3-4 cups baby boy choy
1 red bell pepper, sliced. (or veggies of choice)
Prepared rice or quinoa
Directions
- In a small saucepan over medium heat, combine the first 8 ingredients. Stir well and bring to a boil. Simmer for about 5 minutes, until it thickens a bit, then remove from heat and let cool slightly.
- In separate large skillet, add fresh vegetables in a drizzle of olive oil. Toss over low-med heat until tender crisp and then add the cooked chicken and all the sauce, tossing gently until everything is well coated and chicken is heated through.
- Serve over rice or quinoa. Enjoy