Teriyaki chicken stir-fry
Here’s my traditional teriyaki-based stir-fry. This sauce can be used over beef or fish as well, and is great served with rice or rice noodles. To toast your cashews, just place them in a dry skillet over high heat for about 2 minutes, or until lightly browned.
- 3/4 cup beef (or chicken) stock
- 3 Tbsp packed brown sugar
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp rice vinegar
- 2 tsp sesame oil
- 1 Tbsp cornstarch
- 2 tsp finely chopped garlic 1 1/2 tsp finely chopped ginger
- 1/2 tsp hot chili sauce
- 12 oz skinless boneless chicken thighs (about 3 thighs), diced
- 3 Tbsp all-purpose flour
- 2 tsp vegetable oil
- 1 cup sliced onion
- 1 cup thinly sliced red bell pepper
- 1 cup snow peas, cut in half
- 1/4 cup chopped cilantro or parsley
- 1/4 cup chopped green onions
- 2 Tbsp chopped toasted cashews (optional)
- To make the sauce, whisk the stock, brown sugar, soy sauce, vinegar, sesame oil, cornstarch, garlic, ginger and chili sauce in a bowl. Set aside.
- Coat the chicken with flour. Lightly coat a large, nonstick skillet with cooking spray, add the oil and chicken and sauté for 3 minutes until browned. Do not cook through. Remove from pan.
- Wipe the pan and respray. Add the onion and stir-fry for 3 minutes or until softened. Add the red bell pepper and snow peas and stir-fry for 2 minutes. Add the sauce to the vegetables along with the chicken. Cook on high heat until the sauce thickens and the chicken is cooked, about 2 minutes.
- Place on a serving platter and garnish with cilantro, green onions and cashews (if using).
|Nutritional Analysis per Serving
Prep Time: 20 minutes
Cook Time: 10 minutes
Make Ahead:Prepare the sauce and keep refrigerated for up to 2 days.
Nutrition Watch:Studies suggest that the short-term use of ginger can safely relieve pregnancy-related nausea and vomiting.