Pop quiz, kiddos: What do you get when you combine broccoli, carrots, onions, celery, chicken, ginger, lime juice, teriyaki, soy sauce, sesame seeds, sesame oil, and chicken broth? (Phew! That was a mouthful … of tasty! … I kill myself.)
Answer: You get the best homemade version of takeout stir-fry you’ve ever made.
A little bit grandiose? Perhaps, but I’m pretty proud of this stir-fry. It tasted just like my favorite takeout version of stir-fry chicken, but with a fraction of the salt (or MSG in more controversial recipes) and zero preservatives. The chicken turns out moist and succulent, and the veggies are tender-crisp and flavorful. Foolproof? Well, I wouldn’t go quiiiite that far. Every chef, especially this lady, can make mistakes. But if you give this stir-fry a shot, you may not want to order takeout Chinese food for a while. Trust me. Teriyaki-Lime Stir Fry will become your favorite new weeknight meal.
Teriyaki-Lime Stir Fry — serves 3-4. Easily doubled or halved.
- 1/2 a white onion, diced
- 2 carrots, cut into 1/4-inch thick slices
- 1 large rib celery, diced
- 2-3 large chicken breasts, cut into 1-inch pieces
- 1/4 cup teriyaki sauce
- juice of one lime (or 2 tbsp bottled lime juice
- a splash of soy sauce
- 1 tsp grated ginger, or 1 tsp chopped candied ginger
- salt & pepper to taste
- 1 tbsp sesame oil, plus more for sauteeing
- 1/2 tsp sesame seeds
- 1 1/2 cups broccoli florets
- 1/4 to 1/2 cup chicken or vegetable broth
Phew! Here’s what you do:
- In a small bowl, mix together stir-fry sauce ingredients (teriyaki, lime juice, soy sauce, ginger, salt & pepper, sesame oil, and sesame seeds). Place chicken pieces in medium-sized bowl; pour majority of sauce over chicken and stir, reserving 1-2 tbsp for later. Allow to marinate for a minimum of 30 minutes.
- While chicken is marinating, in a wok or large saute pan, heat 1-2 tsp sesame oil over medium heat. Add onions, carrots and celery; stir-fry, stirring frequently, until veggies are cooked through and slightly browned. Set aside in a bowl and return pan to burner.
- Heat an additional tsp of sesame oil over medium heat; add chicken pieces and cook for 5-10 minutes, stirring occasionally after a minute or two to allow chicken pieces to brown.
- When chicken is cooked through (check using a knife; the biggest chunk should be white in the center), return veggie mixture to pan; add broccoli, remaining stir-fry sauce, and chicken / veggie broth. Cover for 3-5 minutes to steam broccoli; then, uncover and cook a few minutes more, stirring occasionally, until sauce has thickened slightly.
- Garnish with chopped cilantro or parsley, sliced green onions, and additional sesame seeds (optional). Serve immediately over brown rice, white rice, buckwheat noodles, or even over a mixed green salad.
What are your favorite stir-fry ingredients and sauces? Are you vegetarian stir-fry lovers? If so, swap out the chicken for tofu or mushrooms (or both!). Are you fans of beef or pork? Both could easily be substituted in this recipe. What about the veggies? How else could you make this recipe your own? Happy eating!