Today was one of those days that I just didn’t feel like spending my whole afternoon slaving over a hot stove. I am still recuperating from my daughter’s birthday party, yesterday. Between the water balloon fights and water guns, I’m not real sure who had more fun; the kids or the adults. It was a great time but after that, I’m ready to just take it easy.
If you haven’t figured out by now, I will do whatever I can to shortcut the time spent in my kitchen while still putting out a delicious, pretty, and filling meal. It’s just the way of a tired momma. I think every parent I know does this in some way, shape, or form. So I don’t feel particularly bad when I do it.
This recipe is in NO way an authentic stir fry recipe. In fact, my teriyaki sauce was just put together one day and it just happened to be perfect for what I was going for. It’s become my go-to recipe when I’m trying to sneak in the vegetables for my girls. They love the way the crisp veggies crunch in their mouth as they stuff their little faces. I also whipped this up in a jiffy (which keeps my hungry little ladies from yelling, “momma, is it done yet?” every 5 minutes), so if quick and delicious is what you’re looking for, give it a try.
Chicken Teriyaki Stir fry
- 6 Tbs. Teriyaki marinade and sauce
- 4 Tbs. Barbeque sauce
- 2 Tbs. Honey
- 1 garlic clove, minced
- 1 Tbs. oil
- 2 boneless, skinless chicken breast cut into strips
- 1 tsp. red pepper flakes, optional
- 1/2 tsp sesame seeds
- 2 carrots, cut into thirds and julienned (cut into strips)
- 2 stalk of celery, cut into thirds and julienned
- 1/2 bell pepper, julienned
- 1- 12 oz pkg. frozen broccoli cuts , thawed (fresh will work as well)
- 2 cups white rice, already prepared
- In a small bowl- mix the first 4 ingredients and set aside. This makes about a cup of sauce.
- In a large frying pan (or wok) over medium-high, heat the oil.
- Add chicken and red pepper flakes. Cook until chicken is cooked halfway through.
- Add celery, carrots and sesame seeds. Cook for 2 minutes. (The chicken should be completely cooked by now)
- Stir and add green pepper. Cook 1 minute.
- Add in the sauce, broccoli, salt and pepper. Cook for another 1-2 minutes, reducing heat as needed.
- Serve over a bed of white rice, garnish with extra sesame seeds, grab some chopsticks (or if your chopstick skills are as poor as mine, grab a fork), and dig in!
- When cooking the veggies, be sure not to overcook them. They should have a little crunch to them, but not underdone. The color should also be vibrant.
- You can add or substitute other vegetables but the cooking time can vary.
- We also like to just mix the rice right into the stirfry when it’s cooked all the way through. If you do this, you may need additional teriyaki sauce.
I can already guess what you’re probably thinking, “How does barbeque even fit into stir fry?” Well, I can’t really give you an answer to that. Sorry 😦 I can, however, tell you how that came to be. I was down to just a few sauces but was REALLY feeling some chinese food, particularly stir fry. I happened to find some teriyaki marinade sauce. It was too thin for what I wanted so I pondered what in the world I could use to make this thicker without taking the flavor away. I honestly don’t even know what made me try the barbeque, but I snatched it up. I added a little of this and a little of that and tasted it to see how bad the damage was. To my surprise, it was perfect. The barbeque added the right thickness without overpowering the teriyaki. My husband raved about how good this was for forever and made sure he packed it in his lunch for work. SCORE! Proud wifey moment 😉
I hope my use of our everyday condiment doesn’t scare you away from trying this out. It’s quick. It’s simple. It’s delish!
If you liked this recipe and want to try it out, be sure to let me know how it turned out for you in the comments! I would love to hear all about it! Please share with friends so that they may enjoy this too!
Thank you for following The Hungary Pollock!