Best Stir Fryteriyaki Sauce Recipes

CHICKEN TERIYAKI STIR-FRY SAUCE

Chicken Teriyaki Stir-Fry Sauce image

Couldn't find just one I wanted to try, so took a few and combined them with what I had on hand. Use for your chicken veggie stir-fry.

Provided by Lins5844

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup low-sodium chicken broth
¼ cup teriyaki sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon chile paste
4 cloves garlic, minced
½ teaspoon minced ginger
⅛ teaspoon ground black pepper

Steps:

Combine chicken broth, teriyaki sauce, soy sauce, brown sugar, chile paste, garlic, ginger, and black pepper in a bowl. Whisk until sugar is dissolved.

Nutrition Facts : Calories 64.6 calories, Carbohydrate 13.5 g, Cholesterol 1 mg, Fat 0.6 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 1018.7 mg, Sugar 10.2 g

PORK TENDERLOIN STIR FRY WITH TERIYAKI SAUCE

Pork Tenderloin Stir Fry with Teriyaki Sauce image

Teriyaki sauce is a common condiment and easily purchased in bottles, but making your own requires only pantry and refrigerator ingredients. And this way, you can control the fine-tuning of the flavors and texture. This teriyaki sauce is great with meaty, flaky fish and asparagus, mushrooms and/or tofu with leeks, chicken with leeks or scallions, beef and broccoli-on and on. The sauce keeps for weeks in the fridge and is easy to make in large batches if stir-fry is a popular or frequent dinner request.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

Ingredients

About 1/2 cup tamari (gluten-free soy sauce)
About 1/4 cup water
3 tablespoons light brown sugar
2 tablespoons mirin
1 inch ginger root, grated
2 cloves garlic, grated
1/2 tablespoon cornstarch
One 1- to 1 1/4-pound pork tenderloin (thinly sliced chicken, beef or firm tofu are options as well)
About 4 tablespoons neutral oil, such as peanut oil
Black pepper, white pepper and a little kosher salt
2 large leeks, trimmed, halved, cleaned and sliced 1/2 inch on bias
4 cloves garlic, sliced
2 red finger chiles or mild red frying finger peppers, halved, seeded and sliced on bias
3 to 4 thin 2- to 3-inch florets of broccolini or broccoli, optional
Cooked rice, for serving
Garnishes: Toasted sesame seeds, cilantro or shiso leaf, sliced or chopped

Steps:

For the teriyaki sauce: Combine all ingredients except cornstarch in a small pot and bring to low boil, then reduce heat. Whisk together the cornstarch in a few tablespoons water in a small bowl, then add to sauce to thicken to coat spoon. Remove from heat.
For the stir-fry: Place meat in freezer for a few minutes to firm, then trim as needed and halve the tenderloin lengthwise. Press into an even layer and thinly slice meat on bias resulting in thin and uniform strips of pork. Pat meat dry and season.
Heat a large skillet over high heat with oil to coat. When oil smokes and ripples, add pork in 2 batches if necessary to avoid crowding, then cook, stirring occasionally, until browned in places and crispy at edges; remove to plate and repeat if necessary.
Add a bit more oil if pan looks dry and stir-fry the leeks 1 to 2 minutes, then add garlic and peppers and add meat, broccolini, if using, and pour over 2/3 cup teriyaki sauce to combine.
Serve the teriyaki stir-fry with rice and garnishes of choice.

TERIYAKI BEEF STIR-FRY

Teriyaki Beef Stir-Fry image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

One 1 1/2-pound piece bottom round steak
1 tablespoon dark brown sugar
1 lime, zested and juiced
6 tablespoons soy sauce
Ground black pepper
1/4 cup thick teriyaki sauce
1 tablespoon cornstarch
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
3 tablespoons vegetable oil
4 cloves garlic, cut into thin slices
One 1-inch piece fresh ginger, peeled and cut into julienne strips
1 jalapeno pepper, seeded and cut into thin strips
8 ounces green beans, cut in half across
1 cup julienned carrots
1 red bell pepper, cut into thin strips
4 ounces snow peas, cut in half lengthwise
Cooked white rice, for serving
2 scallions, sliced, for garnish
2 teaspoons sesame seeds, for garnish

Steps:

Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.
Serve over rice and garnish with scallions and sesame seeds.