With my chicken cubed, my vegetables washed and cut – I’m ready to get it cooking! My boys love the flavor of Yoshida’s Gourmet Teriyaki Sauce, so I add this to the chicken while it’s cooking along with some garlic. When the chicken is completely cooked I add in my harder vegetables first to give them a little extra time cooking. Carrots seem to take the longest, so I add carrots and onions first (people have a thing against crunchy onions) followed by broccoli, cauliflower and mushrooms. Last but not least I throw in zucchini and squash. They tend to cook the quickest anyways.
Add some ginger to give those vegetables a little kick of flavor and just before it’s done cooking throw in some cashews to warm up. These are two things that really kick it up a notch!
If you have particular eaters like I do, then cook the vegetables separate and serve them a plain Stir Fry Chicken bowl.
Recipes That Taste Good With This
Savory Rice
Chicken Stir Fry
Ingredients
- 3 Cups Cubed Chicken See Cubed Chicken Base Ingredient
- 1 Cup Mushrooms Sliced
- 1 Zucchini Sliced
- 1 Crook Neck Squash Sliced
- 1 Cup Carrots Peeled and Sliced
- 1 Sweet Onion Diced
- 1 large Broccoli Florets Cut into smaller Florets
- 1 Cauliflower Cut into smaller florets
- 1 1/2 tsp Ginger
- 1/4-1/2 Cup Teriyaki Sauce *I prefer Yoshida's Gourmet Teriyaki Sauce
- 1/2 Cup Cashew Nuts I use pieces
Rice
- 2 1/2 Cup Rice
- 5 Cup water
- Dash Salt
Instructions
- Wash and cut all fresh vegetables into bite-sized pieces. Set aside.
- Use Cubed Chicken Base Ingredient recipe to cook cubed chicken. Add 1/4 cup of teriyaki sauce. If sauce gets too thick add a little bit of water water to keep it thinned down.
- When chicken is done cooking, add vegetables. Add harder vegetables first to allow for longer cooking time. I start with carrots and onions and allow them to cook for a few minutes before I add broccoli, cauliflower and mushrooms. I finish with zucchini and squash because they cook the fastest.*This helps to have cook the vegetables to the same softness.
- Sprinkle Ginger over vegetables and add cashews. Stir and serve over white rice or savory rice.
Rice
- Rice is always cooked with a 2 to 1 ratio. Two cups liquid to One cup Rice. Always add a dash of salt to your water. Place rice and water in a sauce pan over medium heat and bring to a boil.
- Once you have a full boil, cover with a lid and reduce heat to low. Allow to cook for 30 minutes. Do not remove lid until it's complete.
I love easy and this is easy. It has become a family favorite. Healthy and nutritious too!
This looks so yummy and easy! Thank you for sharing!
Let us know how you like it!
I love trying new recipes! I cook a lot and never thought of adding the harder veggies first (oops!). Going to Pin it!
Adding the harder veggies first was a tip I learned from a friend! Brilliant!
Sounds like a good recipe. I think that I will use this next time a make stir fry.
We hope you like it Mark!
Yumm – great photos!
Thank you! I do them all myself. 🙂
Oh my goodness!!! This looks tasty! I must try this sometime soon! thanks for sharing!!!
It’s very tasty and perfect for a weekday meal too.
Stir fry is one of my favorite mid-week recipes. So quick and delicious! I haven’t done squash in mine before but I’m looking forward to trying it out.
We love all kinds of veggies, so depending on our moods determines the veggies!
Our family loves stir fry and it can be so healthy for you! I will try Yoshida’s for something different. Right now I tend to shop for whatever stir fry sauce is on sale. This week we tried a Kung Pao from PF Chang’s sauce bought from a grocery store but also available on Amazon. Recommend you try it if you like Kung Pao sauce.
We love Yoshida’s and keep a large bottle from a Warehouse store in the fridge. It’s wonderful with so many meals.
This looks SO good! I’m definitely going to Pin this try it!
Please let us know how you like it! We love it!