Chicken Teriyaki Stir Fry
Safe Food Handling Practices
- Wash hands with soap and water before prep/cooking. Wash hands after handling raw foods.
- Upon purchase, refrigerate immediately to temperatures below 40 degrees
- Cook all items thoroughly as described in recipes- Chicken internal temperature of 165°F/Fish internal temperature of 145°F
- Refrigerate leftovers immediately
- Discard leftovers after 24 hours
Items Needed (Other than what was provided)
- Cooking oil (blended olive oil is best)
- One - 10 inch saute pans
- One medium pot with lid
- Cutting board
- Knife
- Thermometer
- Serving/stirring spoon
- Tongs
Ingredients in the Recipe Box
- 8 ounces - chicken thighs seasoned with grated ginger, garlic, & pepper
- Onion - sliced
- Red pepper - sliced
- Carrots - julienned
- Bok choy - medium sliced
- Jalapeno - thin sliced
- Brown rice
- Gluten free chicken base (with bay leaf and thyme leaves)
- Teriyaki sauce
- Green scallions - sliced
- Cilantro leaves
- Sesame seeds
Instructions
Step 1: In a 10” (or larger) sauté pan heat 2 tablespoons of oil on medium high heat for 10 seconds.
Step 2: Carefully add sliced chicken seasoned with salt & pepper to the hot oil. Stir/Fry chicken for I minute (using the tong).
Step 3: Add vegetable mixture (reserve Bok choy leaves and add when stir fry is nearly cooked) to the chicken and Stir/Fry for 1-2 minutes (until chicken strips reach 165°F with a thermometer).
Step 4: Add reserved bok choy and toss for 30 seconds.
Step 5: Reduce heat to low and add teriyaki sauce, scallions, and cilantro then garnish with sesame seeds.
Step 6: Stir and serve over brown rices and serve with rice and vegetables. Garnish with reserved citrus wheels. Enjoy!
Prepared/assembled at:
Livingston Dining Commons
85 Avenue E
Piscataway, NJ 08854
