Welcome to Riches to Rags by Dori! This is a place where I share my experience with raising teenagers, juggling family and work, essential oils, farm life, chickens, food and more of the things that I love.

Monday, April 23, 2012

Homemade Chicken Stir Fry - The possibilities are endless

This is the kid friendly version. See below for more adult version.

Quick reminder - Don't forget to sign up for the GIVEAWAY for the HAAN Variable Steamer!  Only two more days left!

Chicken Stir Fry

Today was a wonderful day here in Wyoming. 72 degrees, the kids played in the sprinklers and it was a wonderful lazy day. Before I knew it everyone was hungry and it was lunch time. I didn't want to go to the grocery store, I was so comfortable being at home. I looked in the freezer and had three chicken breasts and thought today would be a good day for stir fry. I used the ingredients I had and it turned out great. Everyone loved it. 

The best thing about this recipe is you can use whatever vegetables you want. Normally I would have added mushrooms, peppers, zucchini and snow peas but this was what I had on hand. I want to teach you how to make the basic stir fry and then you can do whatever you want with the vegetables. 

I have been making this for years and it has a wonderful flavor to it. You can do the same thing with cut up beef.  The picture would have been much better with the colors of red and green peppers, yellow squash and zucchini. This is a more kid friendly version.


3 large chicken breasts thawed and cut into cubes
1 medium onion sliced
Peas and carrots (I has frozen ones on hand)
2 Cups of Broccoli cut up (I had frozen on hand)
3/4 Green Onions cut into 1 1/2 inch
Kikkoman Teriyaki Sauce
Kikkoman Soy Sauce
Garlic Salt
Salt and Pepper
Accent (Optional)
Sesame Seeds (Optional)
Adult version -  I would normally add mushrooms and red and green peppers, snow peas and yellow squash and zucchini.
Oriental Sticky Rice - See picture below of which one I used


Make your rice according to the directions first. Don't open the lid and measure the water perfectly. 

1. If you have thick chicken breasts cut them in half to thin them out. Cut them up into cubes. Put cubed chicken in a bowl and add 1/3 cup of teriyaki sauce, 1 teaspoon of minced garlic, 1 teaspoon of soy sauce, 1/2 teaspoon pepper and salt and a few dashes of garlic salt. Mix well and let marinate while you are cutting the vegetables.

2. Start cutting up your onions and vegetables. 

3. Add 2 Tablespoons of oil (any kind) and heat in skillet until hot. 

4. Once the skillet is hot add the chicken marinade and cook half way and then put back in the bowl with the juice that is in the pan. You don't want to cook the chicken all the way because it will cook more later. 

5. Add in the onions only. Pour about 3 Tablespoons of the juice in with the onions and saute until soft. Add about a Tablespoon of Teriyaki Sauce while cooking. Pour the onions in the same bowl as the chicken. 

6. Pour some more of the juice back in and add all the vegetables until nice and soft. Add a little bit more Teriyaki sauce in the vegetables while cooking. Keep stirring often so they can soak up some of that juice. All these juices will be so good at the end when you pour them on top. 

7. When the vegetables are done pour the chicken and onions back in with the vegetables and continue to cook and stir until chicken is done. Add more salt, pepper and teriyaki sauce if needed. Let it cook for several more minutes to get some more juices soaked up.

8. When the rice is done fluff with a fork and place some on plate and top with stir fry. I like to add a few freshly cut green onions and pour a little soy sauce on top with a sprinkle of sesame seeds. Pour some of the juice from the pan on top. I usually spoon two or three spoonfuls and Serve. 

I love this sticky rice. 

Don't cook the meat all the way, see how it is still pink?

Don't forget to pour some of that WONDERFUL juice on top. It makes all the difference. 

This really has a wonderful taste to it. It is simple and easy to make and is REALLY good the next day IF you have leftovers. Luckily, I had just enough left to send with the husband to work for lunch. Remember that the possibilities are endless and this is just a way to teach you how to make it and then you can do your magic. Adding a little bit of terriyaki sauce on each step is the key because you want those juices. I really hope you enjoy this. We love it!

Thanks for stopping by!

1 comment :

  1. Hey I'm seventeen, and just starting to experiement with cooking. I read this and plan on making it this wednesday for dinner! Thanks! -Amber


I would love to hear from you! Please leave a comment, It gets lonely in here without them!