Stir fry is great because you can kind of put in whatever vegetables you have in your fridge. And it makes great leftovers. I generally put in at least carrots and broccoli. And to make things faster, I usually microwave the broccoli, then add it to the rest. Jeff prefers to have stir fry on rice, but you can also make a kind of lo mein and mix it with noodles (like spaghetti).
If you’re making this gluten free, you can either buy gluten free teriyaki sauce or make your own with tamari or gluten free soy sauce (since soy sauce is usually made with wheat).
Great Asian flavors and great leftovers.
- 2-3 lb. Chicken Breasts, cubed
- 1/3 c. Oil
- 1 heaping tsp. minced Garlic
- 1 Onion, chopped
- 1 big Carrot, thinly sliced
- 1 bag fresh or frozen Broccoli (or broccoli/cauliflower blend)
- Yoshida’s Gourmet Sauce to taste
- For gluten free, use gluten free teriyaki sauce or make your own:
- ⅓ c. Gluten Free Soy Sauce or Tamari
- 1 c. Water (or for more flavor use 1/2 c. water, 1/2 c. orange juice)
- 1 tsp. minced Garlic
- 1/4 tsp. Ginger
- 3 Tbsp. Brown Sugar
- 2 Tbsp. Cornstarch
- 2 Tbsp. Water
- ½ c. Cashews
- White Rice, prepared; Minute Rice, prepared (2 c. rice, 2 c. water); OR 1 pkg. Spaghetti, prepared
Heat heavy pan or wok on high, then add oil. When the oil is shimmering, add chicken and cook until golden brown. Then add garlic and onion to cook until softened. For faster cooking, microwave broccoli while doing the rest. Add the carrot and cook until tender, then add in cooked broccoli. Then add sauce to taste, diluting with water if it’s too strong. Mix cornstarch and water to make a slurry, then add it to the mixture to thicken the sauce. Simmer until the sauce is thick enough. If the veggies aren’t soft enough, cover the pan with a lid and steam a few minutes until they’re soft. Just before serving, add cashews. Serve on rice or toss with spaghetti noodles.