This is a print preview of "Teriyaki Chicken Stir Fry" recipe.

Teriyaki Chicken Stir Fry Recipe
by Type A Kitchen

Let's talk about how good of a wife I am, want to? I do. Tooting my own horn never gets old.

I'm such a good wife that I spent the later part of Sunday afternoon making Monday-night dinner for my husband since I won't be around.

We won't talk about how I was so busy making Monday-night dinner on a Sunday that I was an hour and a half late to his baseball game and apparently missed a huge hit. Oopsy. Good dinner wife. Bad baseball wife.

But I'll be honest, I also made this dinner for you! Don't you love how I'm always thinking of you?

Everything I do. I do it for you.

Um. Anyways...

Homemade chicken teriyaki! Did you know you could make teriyaki sauce yourself? I bet you didn't. Not only is it easy, but it's also made with ingredients you probably already have, and is MUCH healthier and more natural than the icky bottled stuff.

Ground chicken is a nice change up from chicken breast, and you can add all your favorite veggies to this easy stir fry. I used broccoli, red pepper, and carrots, but I'm not gonna force my faves on ya. I will say that it took me 30 minutes from first knife-chop to Buon Appetit finger-kiss for this to come together. I really love that.

So I bet you're wondering why I was an hour and a half late to the baseball field if dinner only took 30 minutes. You don't miss a beat!

Pinterest is a time vacuum. I have no response to that.

Teriyaki Chicken Stir Fry

Yields 4 servings



In a medium bowl, whisk together the soy sauce, water, orange juice, vinegar, honey, oil, sesame seeds, ginger, and garlic.

In a ziplock bag, combine the ground chicken and 1/4 c of the prepared marinade. Leave the remaining marinade in the bowl for later use. Mix the bag with your hands until the chicken has incorporated the marinade, but don't over-squish!

(Talk about a critical shot. My Pulitzer Prize is not far away, folks.)

Lightly coat a large skillet or wok with cooking spray over medium-high heat, and saute the pepper, carrot, and broccoli until slightly tender. Add the chicken, breaking it up with the back of a wooden spoon to crumble.

Add the remaining marinade to the pan, and continue to cook until the sauce comes to a low boil. Allow to cook for 8-10 minutes, or until the sauce is slightly reduced.

Serve over hot rice and garnish with sliced almonds.