Teriyaki Stir-Fry

Prep Time
Cook Time
Ready In

"Here is a tasty stir-fry I make quite often. It is very simple to make and just a tad bit on the spicy sided."

Original recipe yields 3 servings


  • Serving Size: 1 (763.1 g)
  • Calories 1434.9
  • Total Fat - 114.8 g
  • Saturated Fat - 47.3 g
  • Cholesterol - 284.3 mg
  • Sodium - 1787 mg
  • Total Carbohydrate - 32.4 g
  • Dietary Fiber - 7.8 g
  • Sugars - 19 g
  • Protein - 68.2 g
  • Calcium - 204.8 mg
  • Iron - 8.6 mg
  • Vitamin C - 63.8 mg
  • Thiamin - 0.3 mg

Step 1

Place garlic, soy sauce, teriyaki sauce, fish sauce, red wine, molasses and cayenne pepper in a zip-lock bag and mix well.

Step 2

Add chicken and refrigerate for one hour.

Step 3

Drizzle wok with a bit of vegetable oil and bring to high heat.

Step 4

Add vegetables and cook until tender but still crisp.

Step 5

Remove from wok and set aside.

Step 6

Pour entire contents of zip-lock bag into the wok.

Step 7

Cook until the chicken is done.

Step 8

Return the vegetables to the wok and heat through.

Step 9

Serve with rice or by itself.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

Very tasty, nice blend of flavours. I added a leek that was waiting to be used and some savoy cabbage. Next time I make this recipe I will up the cayenne. We do like spice. I would not remove a star because the recipe will be just right for most people we just like it hot. I served it over Tofu pasta. Thanks Bea for a very enjoyable dinner.

(3 Dec 2011)