Teriyaki Chicken Stir Fry

This Teriyaki Chicken Stir Fry is delicious‼️😋 I couldn’t wait to try out the new hexclad wok my daughter got me for my birthday 🥰 I marinated chicken strips (cut from 3 chicken breasts that were split first, to make them thinner; then cut in small strips). Marinated in teriyaki sauce a few hours. Recipe ⤵️ although (yeah, here I go again, not following recipe 🙄) I used brown sugar instead of white. I also used fresh minced garlic in place of powder. Avocado oil instead of vegetable oil. Lastly, I reserved half of marinade to make a teriyaki sauce by putting in a little saucepan and adding a slurry (2 tbsp cornstarch mixed with 2 tbsp cold water, stir) to thicken a little. Left sauce on low on back burner.

Ingredients
• 1 cup soy sauce
• 1 cup water
• ¾ cup white sugar
• ⅓ cup dried onion flakes
• ¼ cup Worcestershire sauce
• 3 tablespoons distilled white vinegar
• 3 tablespoons vegetable oil
• 2 teaspoons garlic powder
• 1 teaspoon grated fresh ginger

Directions:
• Gather all ingredients.
Combine soy sauce, water, sugar, onion flakes, Worcestershire sauce, vinegar, oil, garlic powder, and ginger in a medium bowl. Stir until sugar dissolves.
Pour over chicken, in ziploc bag or container with lid. Refrigerate for at least a couple of hours.

Removed from refrigerator. Made rice (in chicken broth for a change). Set aside.

In hot wok, add tbsp or so of healthy oil. Add chicken strips in small batches. I had a bowl to transfer seared chicken to. The chicken gets better color if allowed to cook undisturbed for a minute. After chicken is done and set aside, I added a dash of oil to wok and added vegetables (your choice; I had blanched and frozen snap peas, green beans, and carrots). Tossed, then added a couple tablespoons of water and put lid on for a minute to allow veggies to steam a little. Tossed again, when water cooked out, I added chicken to wok with veggies, tossed, then added a couple spoons (about a 1/4 cup) of the teriyaki sauce from small saucepan, stirred and it’s done.