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Teriyaki Stir Fry Chicken


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Rate this recipe 4/5 (1 Votes)
Teriyaki Stir Fry Chicken 0 Picture


  • 1/3 cup teriyaki sauce
  • 1/2 tsp ground ginger
  • 1 garlic clove, minced
  • 1 1/2 lb uncooked boneless, skinless chicken breast, tenders (about 12 tenders)
  • 2 tsp canola oil
  • 1 cup bamboo shoots
  • 1 cup water chestnuts, sliced
  • 1 1/2 cup carrots, sliced
  • 1 1/2 cup Chinese cabbage, shredded
  • 2 cup snow peas


Servings 6
Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

Place teriyaki sauce, ginger and garlic in a large resealable plastic bag. Add chicken, seal bag and shake until well combined; marinate at least 20 mins.

Heat oil in wok or large skillet over high hear until shimmering(very hot). Add vegetables and stir-fry 5 mins. Remove vegetables from wok, cover to keep warm and set aside.

Add chicken and marinade to wok; stirfry until chicken is no longer pink in center, about 8 mins.

Add vegetables back to wok and stir until well combined; serve hot. Yields about 3 chicken tenders and 1 1/2 cups of vegetables per serving.


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