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August 8, 2011
Chicken Teriyaki
Chicken On The Stove Top
Prep time:
15 minutesCooking time:
10 minutes“Whole-fryer chickens are a bargain when you buy them and bone them yourself. Or, you can buy pieces. Boning and removing the skin yourself can mean a savings of up to 40 percent.”
Ingredients
Serves 4
- 3/4 cup soy sauce
- 1/4 cup vinegar
- 1 teaspoon garlic powder
- 2 teaspoons sugar
- 1 teaspoon ground ginger
- 1 1/2 pounds boned chicken breasts and thighs
- 1 tablespoon vegetable oil
- 2 cups diagonally sliced celery
- 1 (16-ounce) package frozen Chinese vegetables, thawed, drained
Directions
1
Blend soy sauce, vinegar, garlic powder, sugar and ginger in a large bowl. Cut chicken into thin strips about 2 inches long. Place in bowl.
2
Toss chicken until coated with marinade. Marinate in refrigerator for 10 minutes.
3
Drain chicken; discard marinade. Heat vegetable oil in a wok or large heavy skillet over medium-high heat.
4
Stir-fry chicken for 7 minutes or until cooked through and lightly browned. Add celery and Chinese vegetables. Stir-fry for 3 minutes. Serve immediately.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
Look in the meat case at the grocery store for \"stir-fry\" chicken already cut into strips.
Great Pairings
Confetti Rice Salad
As a general rule a chicken will produce 1 cup cooked meat per pound of whole chicken. You can save money and avoid waste by buying the smallest fryer available for this recipe.
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