Teriyaki Chicken Stir Fry With Roast Veggies

by Sarah Main Course, RecipesComments: 26

teriyaki chicken stir fryDig that wok out of the back of the cabinet and dust it off because you are going to need it for this terikyaki chicken stir fry!

My Sister-in-Law who lives in Melbourne, Australia, shared this recipe for teriyaki chicken stir fry the last time she was visiting.

It is absolutely delicious and an excellent choice to serve at dinner parties as it looks so beautiful on serving plates.

I promised you a dish using the homemade, healthy teriyaki sauce recipe I posted a couple of weeks ago, so here it is!
This teriyaki chicken stir fry recipe is also a wonderful summer dish as all the vegetables are currently in season, at least in my neck of the woods.

Americans generally don’t eat roasted pumpkin, but it is very popular in Australia. I fell in love with roasted pumpkin the first time I had it, and I’m sure you will enjoy it too in this teriyaki chicken stir fry dish if you haven’t tried it before.

Teriyaki Chicken Stir Fry With Roasted Veggies

serves 4

Ingredients

3-4 pastured chicken thighs, breasts or a combination
Extra virgin olive oil (where to find)
1 organic red pepper
1/2 organic pumpkin
1 organic eggplant
Organic salad greens
1 clove organic garlic
1 cup healthy teriyaki sauce
3 TBL brandy
2 TBL honey

Instructions

Slice chicken into small pieces.  Place in a bowl with teriyaki sauce, garlic, brandy, and honey.  Mix well and let marinate in the refrigerator for at least 30 minutes (the longer the better).

Once marinated, quickly stir fry the chicken with the marinade sauce until cooked through.

Slice pumpkin into bite size pieces.   Baste with olive oil and roast at 350F for 5 minutes.   Cut red pepper into finger slices, baste with olive oil and place on top of the pumpkin.   Roast for an additional 15 minutes at 350F.

Slice eggplant into strips, thoroughly baste in olive oil and roast in a separate pan at 350F for 15-20 minutes.

After roasting, mix all the veggies together in one pan and roast another 10 minutes.

Arrange roasted veggies on top of bowls of fresh organic salad greens and top with pieces of marinated, cooked chicken.

Use the teriyaki chicken stir fry marinade sauce as the salad dressing.

Serve.

Be sure to refrigerate any leftovers of your teriyaki chicken stir fry creation!

Love Asian dishes? Try this one for Indian style chicken curry or Panang curry.

Sarah, The Healthy Home Economist

Picture Credit

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