Chicken Teriyaki Stir Fry


I grew up in small town outside of Charleston, WV by the name of Elkview (now made famous from the MTV show Teen Mom 2 with Leah). There were no Chinese restaurants close (you had to go into Charleston and even then I never remember going to a Chinese restaurant) so if we wanted any kind of “Asian food” we had to make it ourselves. I asked my mother where and how she came up with this recipe and her response was “I don’t know I guess we had it at a restaurant one time and thought to ourselves (meaning her and my great Aunt Mellisse who lived next to us) we can make this so we just tried it one day”.

And that is is how this recipe came to be, there are no crazy ingredients cause back in the 1980’s in suburbia West Virginia you could not find things like fish oil, tamari, or sesame oil. But you could find soy sauce and teriyaki sauce. Oh and we did have those rice noodles that are crunchy (my dad would put them in his chef salads, but I digress).

Here is a super easy, very delicious and nutritious meal that is from my childhood.

Chicken Teriyaki Stir Fry

  • 1 pckg chicken tenders or 2 -3 boneless, skinless chicken breasts chopped into bite size peices
  • 1/2 small head of cabbage (red or green doesn’t matter really) sliced thin
  • carrots sliced on angle (as many as you want)
  • celery sliced on angle (as many as you want)
  • clove garlic, minced
  • onion chopped (I had a green onion in fridge so that is what I used but can be any kind)
  • 1 cup teriyaki
  • 1 tsp ground ginger
  • Tbps Corn starch
  • 1-3 Tbsp soy sauce
  • Salt & pepper to taste
  • 1-2 Tbsp oil (I used olive oil)


Place your chicken and Teriyaki sauce in zip close bag and let marinate 2-6 hours in fridge, turn every so often to make sure the pieces get coated good. *I actually cut my chicken after I marinated it so that is why in these pictures they are still chicken tender strips, Ooops goes with the territory of making the dish then adding details to instructions after the fact.

Cut up your vegetables. Now I got “fancy” and cut mine on the diagonal, however you can slice or chop them however you see fit, make it yours.

While you are slicing and dicing you can also heat up your large skillet or deep pan (I use a stock pot cause I can stir things around easier) to med-high & add the oil to it. Once the oil is heated add all your vegi’s and the soy sauce, S&P, & ground ginger as well, stir it around, cook about 1-2 minutes on med-high then lower to low so you won’t burn them.

Meanwhile in skillet heat up to medium and then add your chicken, reserving the teriyaki marinade they were in (i.e., put the marinade in a bowl…you will see why in a sec).  Cook the chicken till done.

Now with the reserved marinade add one heaping dessert spoon of corn starch to liquid and stir till all lumps are gone.

*HA! I hadn’t put in the marinade yet, but this is a heaping spoonful to me!

Once all lumps are gone add this mixture (called a slurry in cooking terms) to the chicken. You will want to stir it around and what will happen is it will make a gravy with your chicken; once it starts to thicken if you think it will be too dry add little bit of water (like spoonfull at a time) till is to your liking.

Now your vegi’s should be done. I like mine a little bit crunchy still, so make sure you keep an eye on them to have cooked to your liking.

Now pile on your plate some vegi’s then chicken and if you want make some rice (we had teriyaki flavored rice) and ENJOY!

*I also added some black sesame seeds for effect and for the kids (I told them they were little ants!)

Options: Use Pork, shrimp, or beef; broccoli, cauliflower, peppers, snap peas any thing you have in fridge vegi wise!!!!!


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