You can make a stir fry that’s even better than take-out with just a few simple ingredients. The sauce mixture in this recipe is the same sauce that I use in Sticky Teriyaki Baked Chicken Thighs and a few more of our favorite meals. What’s great about this recipe though, is that start to finish you can have it ready to go in less than thirty minutes.

You can see in the pictures that I used zucchini in this recipe for the vegetable. It tastes great with zucchini, but the sauce pairs perfectly with many different veggies. Almost any combination of zucchini, carrots, broccoli, cauliflower, mushrooms, yellow squash, celery, and/or green beans will come out great. My favorite is zucchini and mushrooms or broccoli and cauliflower.

If you like this recipe you will love these:

• Teriyaki Chicken
• Baked Honey Curry Chicken and Green Beans
• Baked Sweet and Sour Chicken thighs
• Asian Chicken Lettuce Wraps

How to Make this Recipe

The sauce is three simple ingredients: Soy Sauce (for gluten free you will need amino acids or gluten free soy sauce), Italian Salad Dressing and Sugar. That’s it. This meal comes together so quickly and as long as you remember to start the rice cooker when you start cooking the stir fry, everything will be ready to go in 30 minutes. I don’t know about you, but I LOVE dinners that only take 30 minutes to prepare!!! I should also add it is helpful to have a nice large skillet when making stir fry.

Frequently Asked Questions About Teriyaki Garlic Chicken Stir Fry:

Is there anything I can substitute for the Italian Salad dressing?

Well, yes, actually there is. I was out of Italian dressing once when I started to make this so I had to improvise. I used 1/2 cup chicken broth, 1 tbsp rice wine vinegar, 1 tbsp canola oil, and 1/2 tsp ginger powder. The flavor wasn’t exactly the same, but it still had a great Chinese Take-out flavor.

Does it matter if I use Chicken Breast or Chicken Thighs?

No, not at all. I prefer to use chicken breasts, but if you like thighs go for it. It will be great!

How many people will this recipe feed?

This recipe can feed 4-7 depending on if they are all adults or if some of them are children. This recipe feeds my family of 7 (one is a 16 month old) just fine. I always make a lot of rice though so my older boys don’t eat us out of house and home.

Do I have to use Zucchini or can I use other vegetables?

I mentioned this above, but in case you skipped that part, I’ll say it again. This Teriyaki Garlic Chicken Stir Fry recipe works really well with many different vegetable choices. I usually just go with what I have on hand. Any combination of zucchini, carrots, broccoli, cauliflower, celery, onions, mushrooms and or green beans will turn out great. My favorite combinations are zucchini and mushroom or broccoli and cauliflower.

Stir fry is a staple meal at our house we eat it at least bi-weekly if not weekly. It’s a meal that dad feels confident cooking so he rotates between this and his FAMOUS pancakes if I need him to make dinner. I love that it’s healthy and everyone eats it…well…there is a certain five year old who rebels against the zucchini, but we wouldn’t expect anything less from him…..

I can’t wait to hear how your family likes this recipe! I hope it’s a hit with them! If you make it tag me in a picture on Instagram or leave a comment here on the post. I love seeing what you guys are making!

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Teriyaki Garlic Chicken Stir Fry

 

Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Garlic infused teriyaki chicken with zucchini served over steamed rice. It's a dinner to rival your favorite take-out and ready in under thirty minutes.

Author: Maria

Recipe type: Stir-Fry

Cuisine: Asian

Serves: 6

Ingredients

• 2 tbsp olive oil or canola oil
• 2 lbs boneless chicken breast or thighs, cut into 1 inch pieces
• 3-4 cups of zucchini or your favorite stir fry veggies, cut into 1 inch pieces
• 6 large segments of garlic, crushed
• ½ cup granulated sugar
• ½ cup Italian salad dressing
• ¼ cup soy sauce (or 3 tbsp of amino acids for gluten free)

Instructions

1. Heat the oil in the bottom of a large skillet until hot.
2. Add chicken and saute until no longer pink.
3. Add chopped zucchini and/or other stir fry veggies and the garlic, saute for 2-3 minutes
4. Add sugar, Italian salad dressing and soy sauce. Continue stirring and sauteing until zucchini or other veggies are tender.
5. Serve over steamed rice (I like to start the rice in the rice cooker when I start cooking the chicken)
6. Enjoy!

3.4.3177

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