Chicken Thigh Teriyaki Stir-Fry

On a cold Autumn evening, why not heat up the wok and create a quick, cozy meal for two?
This recipe will make two dinner servings plus one lunch or leftover serving ~ but it can easily be doubled if you so desire.
And...there's an easy teriyaki sauce recipe.
Or two.
Perhaps three.

Chicken Thigh Teriyaki Stir Fry

Small Batch (2 Dinner and 1 Lunch Servings)

2 boneless skinless chicken thighs, thinly sliced

1/2 red bell pepper, thinly sliced

1/2 yellow bell pepper, thinly sliced

1/2 white onion, halved and thinly sliced

1 garlic clove, pressed

2 green onions, sliced diagonally

Seasoned salt

Black pepper

1 T Canola oil

1/2 tsp Toasted sesame oil

3/4 C Teriyaki sauce (homemade - my recipe(s) follow - or store bought)

Toasted Cashews

Sriracha Sauce

Red Pepper Flakes

Slice the peppers and white onion and put in bowl.  Set the green onions aside for garnishing later.

Season the sliced chicken with a dash of seasoned salt and generous amount of black pepper.

Heat a large heavy skillet or wok over high heat for 1 minute.  Add the oils and chicken.  Stir fry for several minutes until chicken is no longer pink.  Add the pressed garlic to the pan during the last minute of cooking. Remove to a clean bowl with a slotted spoon and set aside.

Add the peppers and white onions to the pan.  Cook and stir fry for about five minutes on high heat until the veggies are crisp-tender.  Add a drizzle of canola oil if needed.

Return the chicken to the pan. Cook for 2 minutes until everything is hot and incorporated.  Push the mixture to the side of the pan, leaving an open space in the middle.  Add the teriyaki sauce and mix everything together.  Stir well and constantly  so sauce doesn’t stick to the middle of the pan and so everything gets coated.  Remove from heat and serve with hot steamed rice.  Top with green onions and cashews if desired.  For added heat, top with Sriracha sauce and / or red pepper flakes.

My Teriyaki Sauce:

1/2 C Coconut Aminos Teriyaki Sauce (this is gluten free and soy free) (I get mine at vitacost.com)

1/4 C Coconut Aminos Soy Substitute Sauce (this is gluten free and soy free)

2 T corn starch

Dash of toasted sesame oil

Dash of rice wine vinegar

Dash of garlic powder or granules (optional)

1 T water

1 T brown sugar

This is just to stretch the expensive Coconut Aminos Teriyaki Sauce and make it more flavorful.

Mix all ingredients in a bowl to combine well.  Set aside until the end of cooking time.

If I don’t have the bottled teriyaki sauce, I will make my version using only the soy substitute sauce like this:

1/2 C Coconut Aminos Soy Substitute Sauce (this is gluten free and soy free)

1/4 C water

2 T corn starch

1/2 tsp toasted sesame oil

1/2 tsp rice wine vinegar

3 T brown sugar

Dash of garlic powder or granules

To make a lot of Teriyaki Sauce:

1 1/2 C cold water
3/4 C packed brown sugar
1/2 C soy sauce (Tamari for GF; Coconut Aminos for GF and Soy Free)

1 tsp garlic powder (or granulated garlic)
3 T corn starch

1 tsp sesame oil

1 tsp rice wine vinegar

Mix all the ingredients together in a saucepan and then put over medium heat on the stove.

Whisk it continually and don’t turn your back on it and walk away like I did.  The color will change and darken as the sauce begins to thicken. Once it has thickened, take it off the heat.

Serve over grilled chicken, fish, tofu, rice, or sautéed vegetables.

Tip: Make a big batch and keep in a mason jar or a recycled teriyaki sauce bottle in your refrigerator. It’s great to have on hand for last minute meals and it keeps well.

 

Greek Style Quesadillas

1 T olive oil
4 8-inch whole wheat flour tortillas
1 C coarsely shredded purchased roasted chicken
1/2 C feta cheese
1/4 C thinly sliced red onion
1/4 C chopped cucumber
1/4 C grape tomatoes, halved lengthwise
1/4 C Kalamata olives, halved
1 T Italian seasoning
1/4 C bottled Greek vinaigrette salad dressing 

Using a pastry brush, coat one side of each tortilla with olive oil.  Place tortillas, sprayed sides down, on waxed paper. Sprinkle with chicken, feta cheese, red onion, cucumber, grape tomatoes, olives, Italian seasoning.  Drizzle with dressing.  Fold tortillas in half, pressing gently.
Heat a large nonstick skillet over medium heat for 1 minute.  Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once.  Remove quesadillas from skillet; place on a baking sheet.  Keep warm in a 300* F oven.  Repeat with remaining quesadillas.  To serve cut each quesadilla into three wedges.  Makes 4 servings.
Note: omit the chicken for a vegetarian meal.