Copyright©2007- 2010 Donna Goff

Thursday, May 2, 2013

Chicken Teriyaki Stirfry

This is a dish that can be made fresh or made and frozen then heated when needed. The frozen dish is ready in 10 minutes.


1-2 cups cooked chicken strips or turkey
1 package cooked and chilled Lo Mein or spaghetti noodles 
1/4 sliced water chestnuts
1 small onion diced
1 small red pepper sliced in strips
2 medium size carrots cut in thin match sticks
1/2 cup cubed celery (for frozen)  or diagonal sliced (for fresh)
1 cup broccoli florets broken up and stem sliced
1 cup sugar snap peas
1 tablespoon sunflower oil or oil of choice
1/3 cup Donna's teriyaki marinade
1/3 cup water

Adjust the amount of veggies and meat to your desired proportions.

When I buy chicken breasts I cook some up so I can have some on hand for quick meals such as this.  You can also use left over turkey for this. Noodles can be boiled ahead of time until firm and then chilled or frozen. Steam veggies till bright green but crisp, and chill or freeze.  Heat one tablespoon oil, toss in chilled noodles. Heat and stir.  Add Veggies, Chicken and 1/3 cup water. Heat thoroughly, about 7 minutes for frozen. Less if made fresh.  Food should be heated through and veggies bright in color. Stir in teriyaki.


Optional.  Make a double batch, remove half the noodles while still firm but cooked, veggies while still crisp, and meat when cooked. Cook completely and freeze for a future meal.

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