I’ve tried to make Teriyaki stir fry SO MANY times with a chicken breast, a couple bags of “Stir Fry Mix” frozen vegetables and a bottle of Teriyaki sauce. The results were always the same: Liquidy and bland. The frozen veggies were tasty, but would sweat a lot of water as they defrosted, thinning out the sauce into a bland, flavorless puddle. After several practice runs, I’ve finally figured out the secret ingredient that makes you go “Wow! What is it that makes this sauce so tasty?!”: …The secret is…wait for it…Oyster sauce! Never tried it? Well trust me on this one: It’s life altering (if you’re a stir fry!).
2 cups rice (white or brown)
Water (for rice)
1 tablespoon Oil
1 Chicken breast, cut into bite-size pieces
1/2 teaspoon Crushed red pepper
1/2 teaspoon Black pepper
2 teaspoons Garlic powder
1 medium Onion, chopped into thin wedges
1/2 cup Teriyaki sauce
1 tablespoon Oyster sauce
2 bags Stir fry mixed vegetables
Special Splurge Ingredient:
1 can Pineapple chunks
FOR BROWN RICE:
1. Stir two cups brown rice and one tablespoon olive oil or butter, uncovered, over medium-high heat until a few kernels have turned white. Stir constantly so it doesn’t burn to the bottom of the pot.
2. Add four cups water to the pot (watch out! It’ll sizzle!) and bring to a boil. Stir well, then reduce heat, cover and simmer for 1 hour. Start making Stir Fry when 15 minutes are remaining on the timer.
FOR WHITE RICE:
1. Combine two cups rice and three cups water. Bring to a boil, then reduce heat, cover and simmer for 15 minutes. Start making Stir Fry immediately.
FOR STIR FRY:
1. In a large skillet, heat oil over medium high heat until a drop of water crackles when dripped on it. Add chicken, crushed red pepper, black pepper and garlic and toss in oil to combine.
2. Cook chicken until almost all pink is gone, then add onion and stir to combine.
3. Add Teriyaki sauce and oyster sauce. Turn up heat to high and bring to a boil. Continue to stir until chicken is cooked through (no longer pink in the middle).
4. Add vegetables. Continue to stir until vegetables are hot.
If using the Special Splurge Ingredient:
Add the drained pineapple and stir until pineapple is heated through.
5. If the sauce is too watery: Scoop 1/2 cup of the sauce out. Using a fork, whisk it together with 1 teaspoon of cornstarch until the cornstarch disappears. Add it back to the pot and mix thoroughly.
6. Serve stir fry over rice.
7. Eat. Yum!