Friday, May 23, 2008

Trying my hand at a new stir-fry...

I always wanted to try my hands at a teriyaki dish and although this one was pretty good, my suggestion for next time would be to the cut the chicken breasts into even smaller pieces. The pieces seemed a little overwhelming for me but I've learnt for next time :)

Chicken Teriyaki Stir-fry


½ cup soy (125ml)
½ cup sherry (125ml)
½ cup brown sugar (125ml)
¼ cup rice wine vinegar (62ml)
1 tbsp garlic, minced (15ml)
1 tbsp ginger, minced (15ml)


4 Chicken breasts, thinly sliced
1 tbsp corn oil (15ml)
Head of broccoli
1 zucchini
1 tbsp of cornstarch (dissolved in 2 tbsp of water)


Add all of the marinade ingredients into a sauce pan and bring to a boil. Reduce heat and simmer for 5 minutes just until flavor is infused. Let the sauce cool to room temperature.

Cut the chicken breasts into strips and place in a sealable plastic bag. Pour cooled marinade over top and place in the fridge to set up for a minimum of 2 and up to 4 hours.

Cut broccoli into small flowerets. Heat a wok over high heat. Add corn oil. Stir-fry broccoli for 1 minute. Push to one side of wok and add the beef and zucchini. Stir-fry till chicken turns brown and is cooked. Add marinade and cornstarch and stir for 2 minutes until it becomes thick.

Serve over rice.


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