Glazed Teriyaki Chicken Stir Fry Sub Recipes

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TERIYAKI CHICKEN STIR-FRY



Teriyaki Chicken Stir-Fry image

This teriyaki chicken stir-fry is something to make when you just don't know what to cook.

Provided by ANGIEQ

Time 5h45m

Yield 4

Number Of Ingredients 14

½ cup teriyaki marinade (such as Kikkoman®)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon brown sugar
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
1 bunch scallions, sliced
2 cloves garlic, minced
1 tablespoon sesame oil
1 bunch broccoli, cut into florets
1 cup snow peas, halved
1 medium red bell pepper, diced
½ cup stir-fry sauce (such as Kikkoman®)

Steps:

  • Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
  • Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 27 g, Cholesterol 58.5 mg, Fat 9.3 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 1964.9 mg, Sugar 15.6 g

TERIYAKI CHICKEN STIR-FRY



Teriyaki Chicken Stir-Fry image

This stir-fry dinner has it all- chicken, vegetables and rice in a quick meal that's ready in just 15 minutes. Perfect if you love Asian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 5

1 pound cut-up chicken breast for stir-fry
1/2 cup teriyaki baste and glaze
3 tablespoons lemon juice
1 bag (16 ounces) frozen broccoli, carrots, water chestnuts and red peppers (or other combination)
Hot cooked rice, couscous, or noodles, if desired

Steps:

  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center.
  • Stir in remaining ingredients except rice. Heat to boiling, stirring constantly; reduce heat. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with rice.

Nutrition Facts : Calories 215, Carbohydrate 15 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1870 mg

GLAZED TERIYAKI CHICKEN STIR FRY SUB



Glazed Teriyaki Chicken Stir Fry Sub image

Posting this for ZWT 2006 (Asian Region) I can't wait to try this one myself. A hearty sandwich with the flavors of Chicken Teriyaki... YUM!!

Provided by JanetB-KY

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 honey dijon mustard (or 1 tablespoon honey, mixed with enough dijon mustard to equal 1/4 cup)
2 tablespoons teriyaki sauce
1 tablespoon sugar
1 tablespoon freshly grated gingerroot
1 tablespoon cider vinegar or 1 tablespoon red wine vinegar
1 tablespoon oil
1 lb boneless chicken breast, cut into strips
1 cup coarsely chopped red peppers or 1 cup yellow pepper
1/2 cup chopped tomato
1/2 cup chopped red onion
4 hoagie rolls
2 cups shredded napa cabbage or 2 cups shredded romaine lettuce

Steps:

  • Combine mustard, teriyaki sauce, sugar,ginger and vinegar in a small bowl; set aside.
  • Heat oil in large skillet or wok over high heat; stir fry chicken about 5 minutes or until no longer pink.
  • Add vegetables (except cabbage or lettuce) and stir fry about 2 minutes longer or until just barely tender; pour sauce over stir fry and cook one minute.
  • Arrange lettuce on rolls and top with stir fry mixture; serve warm.

Nutrition Facts : Calories 442.2, Fat 16.6, SaturatedFat 3.9, Cholesterol 72.6, Sodium 732.8, Carbohydrate 41.3, Fiber 3.1, Sugar 8.9, Protein 31.1

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