Quick Chicken and Veggie Stir Fry with Teriyaki Sauce

Chicken and Veggie Stir Fry with Teriyaki Sauce

For dinner we made a quick stir fry. I had leftover teriyaki sauce in the fridge from some teriyaki chicken we'd made last week, so I  decided to use that as the sauce. First, I defrosted some frozen chicken tenderloins and cut them into bite sized chunks. I put those in a bowl with some of the teriyaki sauce and a dash of fish sauce; covered it and put it in the fridge right before I went to pick Andrew up from work. By the time we got back, it had marinaded about 20-30 minutes. I took out our wok, put in some coconut oil and when it was shimmering I threw in the chicken. When it was cooked through, I put the chicken in a bowl and threw in a package of frozen stir fry vegetables. As those cooked, I put a bit of reserved teriyaki on them and added the chicken back in at the end. We had leftover rice in the fridge, so dinner was on the table fast!

I remember reading that teriyaki sauce is very simple to remember because it's three "S's" and two "G's": soy, sherry, sugar, garlic, ginger. I don't have sherry on hand, so I used some apple cider that we had in the fridge.

Teriyaki Sauce

1/4 cup low sodium soy sauce
2 Tbs brown sugar
2 Tbs apple juice/white grape juice*
2 Tbs rice vinegar
2 garlic cloves, minced
1 tsp fresh ginger, grated
1/4 tsp red pepper flakes

Place ingredients in a sauce pan over medium to medium high heat. Stir until sugar dissolves, remove from heat and let it sit a few minutes for the flavors to blend.

*This would normally be sherry in a recipe. I know people often use mirin, marsala, sake or dry white wine in place of sherry. Since I don't often cook with alcohol, I've used apple juice, white
grape juice, or in place of 2 Tbs Sherry/Mirin, 2 Tbsp. water + 3/4 tsp. sugar. Maybe pinapple juice would be good...