Real Recipes From Real Home Cooks ®

chicken stir fry

Recipe by
Angel Thompson

This is a quick meal. I used it mostly on nights were I'm short on time. Taste is wonderful! *Can use fresh vegetables instead of frozen* -2 cups of combined peppers, zucchini, eggplant or tomatoes. *Can substitute the chicken with beef, pork or seafood as well.* *Serve over rice*

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Pan Fry

Ingredients For chicken stir fry

  • 1 lb
    bonless, skinless chicken breasts. cut into thin strips
  • 1 sm
    onion, sliced
  • 2 Tbsp
    vegetable oil
  • 2 clove
    garlic, minced
  • 2 c
    frozen seven vegetable stir fry blend
  • 2/3 c
    teriyaki sauce, divided
  • 2 tsp
  • 1 tsp
    sesame seeds

How To Make chicken stir fry

  • 1
    In large skillet, cook and stir onion in hot oil until translucent. Add garlic. Cook 1 min.
  • 2
    Add chicken. Cook and stir until chicken is almost cooked through. Remove chicken and onion from pan and set aside in covered dish.
  • 3
    Add frozen vegetables and 1/2 cup teriyaki sauce to skillet. Bring to a boil then simmer, covered, for 5 minutes.
  • 4
    While vegetables are simmering, blend cornstarch with remaining teriyaki sauce.
  • 5
    Add chicken and cornstarch mixture to pan and continue cooking until chicken is cooked through and sauce is thickened. Stir in sesame seeds.

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