Stir-Fried Chicken Teriyaki

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

Try this Stir-Fried Chicken Teriyaki recipe, or contribute your own.


1/3 cup Vegetable oil
1/3 cup Soy sauce
2 tablespoons Light Molasses
2 cloves Garlic; minced
2 teaspoons Ground ginger
2 teaspoons Dry mustard
5 Boneless/skinless Chicken Breasts; cut into bite size pieces
1/2 cup Bamboo shoots; canned
1/2 cup Snow peas
4 Green Onions; sliced

Original recipe makes 6 Servings



Combine first 6 ingredients in bowl. Add chicken to marinade and stir. Refrigerate at least 1 hour. Drain Chicken, saving marinade. Heat half of marinade in Wok over medium-high heat. Add chicken and stir-fry 4 minutes. Add snow peas and bamboo shoots and stir-fry 1 minute. Add green onion, stir fry until chicken is cooked through, about 1 minute. Serve with rice.


Jeff Viets Posted to CHILE-HEADS DIGEST V3 #,

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I couldn't find 'Light Molasses' so I used regular and only let it sit for 30 minutes. Other than that the recipe remained intact. I thought it was above average in taste.
jmschaub 4y ago

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