Sweet Teriyaki Sesame Chicken Stir Fry anyone?

This week’s dinner was something I threw together in no time and it came out tasty!  My husband was not going to around for dinner so I took out a single chicken breast out of the freezer to defrost.  I took advantage of getting some housework done while my son was napping.  I got so caught up in what I was doing that I did not even realize it was dinner time.  Not too long after my realization, I heard the cries of my hungry little man.  Knowing time was not on my side, I had to think fast! As my son’s patience grew thin, I remembered the bag of stir fry vegetables I bought the other day.  Boy, did that come in handy! I took out the bottle of Teriyaki Glaze, my wok, cut up the chicken, toasted some sesame seeds (from a Tuna Tataki I made awhile ago), threw in the veggies and had a tasty meal out on the table in no time at all!

Sweet Teriyaki Sesame Chicken Stir Fry

What you will need for 2 servings:

• 2 Boneless chicken breasts, diced
• 12 ounce bag of stir fry vegetables*
• 1 can of baby corn or fresh baby corn, optional
• 1 garlic clove, minced
• 1/3 cup of onion, sliced
• 1 tablespoon of sesame seeds
• 1 tablespoon of honey
• 2 tablespoons of toasted sesame cooking oil
• 1/2 cup of teriyaki glaze
• Salt and pepper to season
• 2 cups of Minute Ready to Serve Brown & Wild Rice or your favorite rice 

Hardware:

• Wok or large frying pan
• Small frying pan
• Small bowl

*The vegetables in the bag were broccoli, carrots, snow peas and red cabbage.  If I had water chestnuts and bean spouts, I would have added them. 

Directions:

• Wash the chicken breasts and pat them dry.

• Then, cut the chicken breasts into bite size pieces and place them into a bowl.

• Add 2 tablespoons of the teriyaki to glaze the chicken and let it sit in the marinade until you are ready to use it. 

• Heat the wok or large frying pan on medium-high heat and toast the sesame seeds for about a minute.  Set aside.

• Mince the garlic cove and saute it until slightly golden, about a minute or two.

• Add the chicken and 2 tablespoons of teriyaki.  Cook for 2-4 minutes or until the chicken is no longer pink. Set to the side.

• Add a tablespoon of sesame oil into the hot pan and add the sliced onions, baby corn, bag of vegetables (or any vegetables of your choice).

• Add 1/4 cup of the teriyaki glaze and a tablespoon of honey.  Stir to combine.

• Saute for 5-10 minutes or until the vegetables are as tender as you like.

• Add the chicken, stir, and season with salt and pepper. If you are using the microwavable rice bowls, pop them into the microwave.

• Serve over rice and sprinkle the toasted sesame seeds over the stir fry.  

So, the time has come to say good-bye to my Social Media Marketing Class but not to worry, this does not mean that this is the end of Scrumptious Recreations.  If anything, this is a new chapter for Scrumptious. 

In the upcoming weeks, I am looking to revamp the look and feel of the blog.  Aside from making the blog visually appealing and interactive, I would like to create recipe cards and a new section dedicated to feeding the little ones in our lives. I am always searching for new and healthy foods to feed my one year old. I welcome you to share your toddler mealtime ideas and stories!