Teriyaki Chicken Stir Fry
Cook Time
30
mins
Calories
204
Serving Size
6
Carbs
14.6
Fat
9.1
Protein
20.3
Photo by:
EasyRecipes
description
Serve with ANYTHING
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
- Pat the chicken dry with paper towels. Heat the oil in a large skillet over medium-high heat until smoking. Add the chicken
- 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)
- Meanwhile, in a small bowl, whisk together the soy sauce, sugar, wine, ginger, garlic, cornstarch, and red pepper flakes.
- 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.
- Add the chicken and any accumulated juices back to the skillet and toss until chicken is evenly coated.
- Simmer a few minutes more until sauce has thickened slightly and chicken is hot
Adapted from SalmonFish - more here!!