Cast Iron Chicken Teriyaki Stirfry

One of my husband's all time favorite dinner is lettuce wraps which has not been my favorite until I put together this recipe. I don't have a wok so I use my cast iron pan, I am not sure if a wok would make it that much better? If you don't have either, I am sure a large frying pan will do the trick. (remember, we are on a budget so please do not go out and buy a special pan just for this recipe)
I serve it with rice and crispy lettuce so he can have his lettuce wraps and I can have it over rice with a little peanut sauce. Happy family.

Teriyaki Chicken Stirfry

Emmie Loveless

Prep Time: 30 mins-4 hours

Cook Time: 30 minutes

INGREDIENTS

1/2 cup soy sauce

1/4 cup brown sugar

1/4 cup Sherry
2 tablespoons rice vinegar

2 tablespoons hoisin sauce

4 cloves of minced garlic

1 teaspoon ground ginger

1/2 teaspoon red pepper flakes

1 tablespoon vegetable oil

2 lbs of boneless skinless chicken thighs

2 carrots peeled and sliced diagonally

1/2 large onion, sliced

and any combination of the following equaling approximately 1 1/2 cups of vegetables

4-5 large mushrooms sliced thin

1/2 of a red, orange or yellow pepper sliced

3/4 cup of fresh broccoli cut into bite sized pieces

3/4 cup of bean sprouts

1/2 cup of water chestnuts

1/2 cup of fresh chopped pineapple

Directions

Combine soy sauce, brown sugar, Sherry, rice vinegar, hoisin sauce, garlic, ginger and red pepper flakes in a large measuring cup or bowl.  Whisk until the sugar is dissolved.  Pour half the mixture into a resealable plastic bag with the chicken and refrigerate at least 30 minutes and up to 4 hours. Refrigerate the remaining teriyaki sauce until ready to use. (make in two batches if you are having trouble getting the sugar to dissolve and divide). 

When ready, heat the broiler to high. Spray a broiler pan with rack with cooking spray. Place the chicken on the broiler pan and broil until brown, about 8 minutes.  Flip the chicken over and broil for another 8 minutes until brown. Remove from broiler and loosely cover with foil. When cool enough to handle, slice into thin diagonal pieces and recover.

While the chicken is cooking heat 1 tablespoon of vegetable oil over medium high heat in a large cast iron skillet or large pan. Add the carrots and onions. Let them cook with out moving until they start to brown, about 5 minutes. Stir the onion and carrots then add your choice of vegetables. Continue to cook until the vegetables are just beginning to soften and brown, about 8 minutes. Add the chopped chicken and stir to mix.  Add the reserved teriyaki sauce, stir to combine and serve immediately. 

I like to serve it with hoisin sauce, peanut sauce, siracha hot sauce and a little extra soy.  It makes me hungry looking at these pictures....yum!

Enjoy food, family and everything else that makes you happy