Teriyaki Chicken Stir Fry

Description

Serve with ANYTHING

Details

Cooking Time:		30
Recipes Makes:		6
Calories:		204
Carbs:		14.6
Fat:		9.1
Protein:		20.3

Ingredients

• 8 boneless, skinless chicken thighs (3 oz. each), trimmed, cut into small pieces
• 2 tsp. canola oil
• 1/2 c. soy sauce
• 1/2 c. sugar
• 2 T. Sweet sherry, or dry white wine
• 2 tsp. fresh grated ginger
• 1 garlic clove, minced
• 1/2 tsp. cornstarch
• 1/8 tsp. red pepper flakes

Directions

1. Pat the chicken dry with paper towels. Heat the oil in a large skillet over medium-high heat until smoking. Add the chicken
2. Continue to cook until the chicken is crusty and caramelizing around the edges, occasionally pressing down with a spatula to ensure even cooking (10 - 20 minutes depending on how big the pieces are)
3. Meanwhile, in a small bowl, whisk together the soy sauce, sugar, wine, ginger, garlic, cornstarch, and red pepper flakes.
4. Remove the chicken from the skillet and wipe out any remaining fat. With the skillet still on medium heat, pour in the sauce and whisk until heated through.
5. Add the chicken and any accumulated juices back to the skillet and toss until chicken is evenly coated.
6. Simmer a few minutes more until sauce has thickened slightly and chicken is hot

Adapted from SalmonFish - more here!!

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