10-Minute Teriyaki Chicken Stir-Fry
Recipe type: Main
Cook time: 
Total time: 
Serves: 6-8 servings
  • 1 Tablespoon sesame oil
  • 2 Tablespoons canola
  • 1 medium spanish onion, peeled and diced
  • 1 red pepper, cut in strips
  • 1 zucchini, cut in half slices
  • 1 can baby corn nuggets
  • 2 (10 oz) cans Kosher Club Chunked White chicken
  • ¼ cup soy sauce
  • ¼ cup ketchup
  • ¼ cup honey
  • 2 Tablespoons brown sugar
  • 3 frozen garlic cubes or 2 cloves fresh garlic, minced
  • 1 ginger cube or 1 teaspoon ground ginger
  • 2 teaspoons sriracha or hot sauce
Optional, for serving:
  • scallions, sliced
  • noodles or rice
  1. In a large pan or wok, heat oil to high heat. Add the onions and fry, stirring often, for about 2-3 minutes, until onions are translucent.
  2. Add pepper, zucchini and baby corn. Continue to cook, stirring often, for about 5-7 minutes, until vegetables are cooked but still crisp.
  3. Meanwhile, prepare the sauce: combine all ingredients in a small bowl and whisk until smooth and combined.
  4. Add chicken and sauce to pan, and stir gently so everything gets coated. Cook for an additional few minutes, until chicken is heated through.
  5. Serve hot, over rice or noodles, and top with sliced scallions, if using.
  1. Feel free to switch up the vegetables - use whatever you like or have on hand instead of those listed.
Recipe by Overtime Cook at http://overtimecook.com/2016/03/13/10-minute-teriyaki-chicken-stir-fry/