One of my favorite quick dishes to make is teriyaki stir-fry. I start with a purchased teriyaki sauce, my favorite is Soy Vay Veri Veri Teriyaki, it has a great flavor and is full of sesame seeds, which I really enjoy. I then make some additions to the sauce, which I think really enhances the flavor of the whole dish. This time I served the stir-fry over udon noodles, but I often make this same dish with rice as well. The recipe makes a lot of sauce, so it is good to have something like noodles or rice to soak it up.
Chicken Teriyaki Stir-fry over Udon Noodles
- 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
- 1 1/2 cups purchased teriyaki sauce
- 2-3 heaping tablespoons chili-garlic sauce (or more or less depending on your preference for heat)
- 1/4 cup honey
- 2 tablespoons olive oil
- 5 cups of assorted vegetables (I used a combination of onions, carrots, red bell pepper, broccoli, and sugar snap peas)
- 1-8 oz. can of sliced water chestnuts, drained
- 4 oz. fresh bean sprouts
- 1-10 oz. package of udon noodles
- Chopped cilantro (optional)
- In a small bowl, combine the teriyaki sauce, chili-garlic paste, and honey. Mix well.
- Place the chicken pieces in a resealable bag and add 1/2 cup of the teriyaki marinade. Move the bag around to distribute the marinade to make sure it coats all the chicken pieces, and place the bag in the refrigerator and marinate the chicken for at least 30 minutes. Set aside the remaining marinade for later use.
- Following the marination, bring a pot of lightly salted water to a boil, add the udon noodles and cook according to the package directions.
- While the water is coming to a boil and the noodles are cooking, begin stir-frying the chicken and vegetables. In a large skillet, add the olive oil and heat to medium-high. Add the vegetables that take longer to cook (onions, carrots, peppers) and stir-fry for 2-3 minutes, just to soften.
- Drain the chicken and add it to the skillet, discarding the marinade. Stir-fry the chicken until it is almost cooked all the way through, about 6-8 minutes.
- Add the vegetables to the skillet that cook quickly (broccoli, sugar snap peas), and continue stir-frying until the chicken is fully cooked and the vegetables are tender.
- Add the bean sprouts, water chestnuts, and remaining 1 cup of marinade to the skillet, and cook until the sauce is heated through.
- Place some udon noodles on a plate and top with chicken stir-fry and a few extra tablespoons of sauce.
- Sprinkle some cilantro on top if desired.