We love to find easy, flexible recipes, that you can fill with the contents of your fridge. There are many alterations to this recipe, including substituting salmon (or your favourite type of fish) for chicken, and adding any vegetables you love. We usually add red bell pepper, broccoli, and (sometimes) peas and corn. But don’t be afraid to throw in your favourites!
The original recipe called for half the quantity of sauce listed, but, if you like your stir-fry saucy, add the whole amount. We usually have it with rice, and stir all that deliciousness right up in it!
- 2-3 boneless, skinless chicken breasts
- 1 Tbsp Canola or olive oil
- 1 clove garlic, minced
- 1/2 a medium onion, thinly sliced
- 3/4 cup chopped, cooked broccoli
- 1/2 cup sliced bell peppers (about 1 large pepper)
- Noodles or rice for serving
For the sauce:
- 1/2 cup olive oil
- 1/2 cup soy sauce (low sodium if you prefer)
- 4 Tbsp ketchup
- 2 Tbsp white wine vinegar
- 1/2 tsp pepper
- 4 cloves garlic, finely minced
Cook the chicken in the oven at 375°F for 30 minutes (or until no longer pink on inside).
Make teriyaki sauce by mixing together the sauce ingredients (simple, eh?).
Then, heat oil in large skillet over medium-high heat. Once the oil is ready, reduce the heat to medium and sauté onion and garlic just until the onions are translucent and the garlic is fragrant (approximately 3-4 minutes).
Add all your veggies and stirfry until tender, crisp, and bright in colour (about 7-10 minutes).
Add your sauce and cooked chicken (cut up into pieces) and stir until everything is evenly coated with the (delicious) sauce. Bring to a gentle simmer and let cook for about 3-5 minutes.
Stir together with rice or noodles and enjoy!
Source: We adapted the recipe we found at hiddenponies.com to make it just the way we like it.