Recipe: Chicken Teriyaki Stir-Fry (using chicken thighs)

CHICKEN TERIYAKI STIR-FRY

"The teriyaki sauce, sesame oil, and hot chili oil are what give this dish it's authentic flavor. They can usually be found in the Asian section of your supermarket. Using them is really worth the taste difference."

8 to 12 oz skinless, boneless chicken thigh meat (about 4 pieces), sliced
1/2 cup sweet teriyaki sauce (I use Yoshida's)
1 teaspoon sesame oil
1 teaspoon hot chili oil
1 large onion, chopped
At least 16 oz of vegetables (Any mixture you like - frozen vegetables work fine)
Soy sauce or salt as needed
Hot cooked rice (for serving)

In a mixing bowl, marinate the chicken strips in the teriyaki sauce for about 2 hours, if possible.

In a large skillet, add the sesame and hot chili oils, and spread the oil in the pan with a basting brush. Heat the pan to a medium-high heat.

Add the chicken and the marinade to the skillet. Heat until the meat is cooked, turning and/or stirring to make sure all sides get cooked.

Add the onion and vegetables, and cook over medium heat until the vegetables are tender. Covering the skillet with a lid will make the vegetables cook faster. Taste, and add more water, soy sauce, or other seasoning as desired.

Serve over steamed rice.

From: Peggy, WA