Teriyaki Chicken Stir Fry With Roast Vegetables

by Sarah Pope MGA Affiliate linksChicken RecipesComments: 26

teriyaki chicken, chicken recipes
Dig 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 teriyaki sauce recipe I posted a couple of weeks ago, so here it is!

Teriyaki Chicken Stir Fry

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 it the first time I had it, and I’m sure you will enjoy it too if you like the flavor of pumpkin.

Teriyaki Chicken Recipe with Roasted Veggies

This recipe for teriyaki chicken and roasted vegetables is served over salad greens for a light meal that uses the marinade sauce as an easy and rich salad dressing.

Course Main Course, Salad
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Sarah Pope MGA

Ingredients

Instructions

  1. 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 and up to several hours. The longer the better and more flavorful the chicken will be.

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

  3. Slice pumpkin into bite size pieces. Baste with olive oil and roast at 350 F/ 177 C 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 the same temperature.

  4. Slice eggplant into strips, thoroughly baste in olive oil and roast in a separate pan at 350 F/ 177 C for 15-20 minutes.

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

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

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

  8. Serve and enjoy!

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

Love Asian dishes? Try these recipes for Egg foo yung,  Indian style chicken curry and Panang beef curry.

Sarah, The Healthy Home Economist

Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.

Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.

Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.

Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.

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