2 skinned chicken breasts
1/4 cup or so of "Kikkoman Teriyaki Baste & Glaze"
1/4 cup of Soy Sauce
1 Tbsp Sesame Seeds
3 Tbsp Dried Sunripened Tomatoes marinated in oil
3 stalks of celery
1 Green Bell Pepper
1/2 Yellow or White Onion
Olive Oil
Ground Black Pepper
Prepare chicken before cooking.
Slice chicken into strips or chunks to the size you desire. Pour Kikkoman
Glaze, sesame seeds, and Soy Sauce over the chicken and mix. Cover with
Plastic wrap and place in the refrigerator. Allow them to marinate in the
fridge from 2 hrs to overnight.
Prep your veggies first. Slice a seeded bell pepper into squares about 1 inch
square or larger if desired and add to a mixing bowl. Slice onion to sizes you
prefer and add to the mixing bowl. Slice celery into sizes you prefer and add
to the mixing bowl. Remove about 6 or so of the Sunripened tomatoes from the
jar and dice then add to the mixing bowl. (Now is a good time to start some
instant rice, prep for 4 servings. Since it only needs to come to a boil, set
aside and it will remain perfect until you are done here. Don't take off the
lid, keep it covered.)
Ready to cook? Using a Wok, or a large non stick skillet, place over a medium
high heat and allow to come up to heat. THEN add some Olive oil, 1 or 2 Tbsp,
and pour in your chicken mix. Brown the chicken, turning as needed for about 3
minutes or until just browning. (the thickness of the chicken strips
determines how long this part takes) If the chicken sticks, just add a little
more olive oil. After the chicken is brown, pour in a little water to cover
the bottom of the pan. Not much, but a great steam action starts. Cover your
pan or Wok for another minute. Remove the chicken and pour, with the juices,
into a bowl and set aside.
Add some olive oil to the pan again. Add your veggies. Stir intermittently
for about 2 minutes, then add about 1/2 cup of water. Cover and let steam for
1 minute.
Add back your chicken and juices. Add some Black Pepper and a little salt.
Some salty taste will come from the Soy Sauce. Mix well, and allow to come up
to temperature. If it appears watery, let it cook down a bit. You
should have a little sauce when done. Remove from heat.
Set down a bed of rice, and serve your fresh hot stir fry over that.
Remember! Stir Fry is very quick due to the high temperature you are using.
You need to have all the ingredients READY before you start cooking. Just add
a little water or chicken broth if it sticks. It never hurts to have a little
more sauce than you thought. Once you start cooking and by the time you
finish, it is only about 10 minutes tops! Keep the temperature HIGH or Medium
HIGH. Make sure the freaking GUESTS are ready to eat quickly. This is
FABULOUS right outta the pan.
The nice thing about stir fry is you can alter this recipe SO much. Love red
peppers (Sally?), or onions, or want to add mushrooms, olives? Just do it.
This is great as a vegetarian mix too. JUST remove the chicken, but keep the
sauce. The amount of veggies in this recipe can be very easily doubled if you
are big on vegetables.
Serves 3 (big eaters) to 4 people.
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