Stir fry is one of the quickest and easiest meals to make. It’s also one of the most versatile meals, you can literally take almost any vegetable and turn it into a stir fry dinner. It’s great when it’s a planned dinner, as in you go to the grocery store and buy all your favorites for the stir fry. But it’s an even better meal when you don’t know what to make and you throw all the odds and ends together and make a delicious dinner!
When I went to the store I actually bought produce to make shish-kabobs, but then the day came and it was 108 degrees outside so we didn’t want to use the grill. Instead, I made stir fry, and I switched out the BBQ sauce for some teriyaki sauce.
Any skillet can be used, I just happen to have a wok and love using it when making stir fry. Since I wasn’t planning to make this for dinner I didn’t have the chicken marinating in anything so I just made a quick marinade and threw the chicken in for about 20 minutes while I started cooking up the onion.
Heat up a little oil first, then add in the onion. Once the onion starts getting soft, add in the chicken and cook until the chicken is about half way done. There will be some liquid from the chicken, drain that out of the skillet before adding in the vegetables. To do a stir fry, you want the vegetables to cook quickly in a super hot skillet, not in liquid.
Chop up a bunch of veggies into similar sizes so they cook evenly. I used mushrooms, zucchini, orange and yellow bell peppers. You can also use yellow squash, broccoli, green beans or red bell peppers.
I just thought I’d take a moment and share an embarrassing picture with you all… this is what my kitchen really looked like while taking these pictures! This is all the counter space I have to work with so it gets a little crazy in here.
Add in the vegetables and stir. Continuously toss the vegetables and chicken until chicken is thoroughly cooked. Vegetables should be cooked but still crisp (not crunchy).
Yum yum yum! I love a good stir fry. This can be made with tofu or beef instead of chicken and tastes even better when placed over a bed of rice or quinoa. Top off with an extra drizzle of teriyaki sauce and a sprinkle of sesame seeds.
- 2 Chicken Breast
- 1 cup Teriyaki Marinade
- 2 tsp. Asian spices (i.e. garlic, ginger, salt, pepper, etc)
- 1/2 Onion, sliced
- 1 zucchini, chopped into half moons
- 2 bell peppers, sliced, I like to use 2 different colors
- 8oz. button mushrooms, quartered or halved
- Rice, optional
- In a bowl or large plastic zip top bag, combine the teriyaki marinade with the seasonings and toss the chicken. Let marinade for 20 min or up to 2 hours.
- While chicken is marinating, heat oil in a skillet or wok, slice an onion and add it to the hot wok, let cook around until soft.
- Take the chicken and slice it up into strips, add it to the hot wok, tossing to cook.
- Once the chicken is about half way cooked through, like 5-7 minutes, drain any liquid in the bottom.
- Then add in all the vegetables. Keep tossing to keep everything cooking.
- It's done once the chicken is cooked through and the vegetables are cooked but still crisp.
- Serve over rice.
- Makes about 4 servings.