Golden Chicken Stir Fry Recipe
Golden chicken stir fry is a chicken and vegetable stir fry. Made with a garlic teriyaki flavored chicken, it is cooked with vegetables with ginger for a bit of a zing to it! Finished with added teriyaki sauce for a moist and gravy like texture, it is tossed to serve.
Ingredients
1 whole chicken breast, skinned and boned
1 tablespoon cornstarch
5 tablespoons Teriyaki Sauce, divided
1 clove garlic, minced
11/4 cups regular-strength chicken broth
4 teaspoons cornstarch Boiling water
1/2 pound fresh bean sprouts
2 cups finely shredded lettuce
2 tablespoons vegetable oil, divided
2 medium carrots, cut into julienne strips
1 onion, chunked
2 teaspoons slivered fresh ginger root
Directions
Cut chicken into thin strips.
Combine 1 tablespoon each cornstarch and teri yaki sauce with garlic in small bowl; stir in chicken.
Let stand 15 minutes.
Meanwhile, combine chicken broth, remaining 4 tablespoons teriyaki sauce and 4 teaspoons cornstarch; set aside.
Pour boiling water over bean sprouts in bowl; let stand 1 minute.
Drain; rinse under cold water and drain thoroughly.
Toss sprouts with lettuce.
Line serving platter with mixture; set aside.
Heat 1 tablespoon oil in hot wok or large skillet over high heat.
Add chicken and stir-fry 2 minutes; remove.
Heat remaining 1 tablespoon oil in same pan.
Add carrots, onion and ginger; stir-fry 4 minutes.
Add chicken and teriyaki sauce mixture.
Cook and stir until sauce boils and thickens.
Turn out onto lined platter; toss to combine before serving.
Combine 1 tablespoon each cornstarch and teri yaki sauce with garlic in small bowl; stir in chicken.
Let stand 15 minutes.
Meanwhile, combine chicken broth, remaining 4 tablespoons teriyaki sauce and 4 teaspoons cornstarch; set aside.
Pour boiling water over bean sprouts in bowl; let stand 1 minute.
Drain; rinse under cold water and drain thoroughly.
Toss sprouts with lettuce.
Line serving platter with mixture; set aside.
Heat 1 tablespoon oil in hot wok or large skillet over high heat.
Add chicken and stir-fry 2 minutes; remove.
Heat remaining 1 tablespoon oil in same pan.
Add carrots, onion and ginger; stir-fry 4 minutes.
Add chicken and teriyaki sauce mixture.
Cook and stir until sauce boils and thickens.
Turn out onto lined platter; toss to combine before serving.
