Chicken Cherry Yaki Stir Fry Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Tart red cherries1 1⁄2 Cup (24 tbs), pitted (Frozen/Canned)
 Chicken breasts2 , split, skinned and boned
 Teriyaki sauce2 Tablespoon
 Dry sherry2 Tablespoon
 Lemon juice1 Tablespoon
 Ginger slice3 (1/4 Inch)
 Cornstarch1 Tablespoon
 Vegetable oil/Peanut oil3 Tablespoon
 Green onions6 , diagonally sliced into 1-inch pieces
 Carrots2 Small, thinly sliced
 Snow peas2 Cup (32 tbs)
 Water chestnuts4 Ounce, drained
 Chinese rice stick noodles/2 cup hot cooked noodles2 Ounce, cooked
 Toasted slivered almonds1⁄4 Cup (4 tbs) (For Garnishing)
 Green onion brushes4 (For Garnishing)


Thaw cherries if frozen.
Drain cherries, reserving juice; set aside.
Cut chicken into bite-sized cubes.
Combine teriyaki sauce, sherry, lemon juice and ginger in small bowl; stir in chicken.
Cover; marinate in refrigerator 1 hour, stirring once or twice.
Drain chicken, reserving marinade.
Discard ginger.
Blend reserved cherry juice into cornstarch; stir in marinade and set aside.
Heat 2 tablespoons oil in wok or large skillet over high heat.
Add sliced green onions, carrots and snow peas; stir-fry 2 to 3 minutes or until crisp-tender.
Remove vegetables from wok; add more oil to wok, if needed.
Add chicken; stir-fry 2 to 3 minutes or until tender.
Push chicken away from center of wok; add cornstarch mixture.
Cook and stir until thickened and bubbly.
Stir in chicken, cherries, vegetables and water chestnuts; heat through.