Grammy's Kitchen · Chicken Stir Fry · Easy Teriyaki Chicken Stir-Fry
One of 42 chicken stir fry recipes we measured
from emilyscook.com
94 cooks on emilyscook.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 42.
| this recipe | typical | |
|---|---|---|
| liquid | 27% | 22% |
| sweetener | 7% | 2% |
| thickener | 1% | 1% |
| aromatics | 1% | 2% |
| vegetables and beans | 0% | 53% |
| fat | 4% | 2% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds chicken thighs (boneless and skinless) |
| Salt and pepper (to taste) | |
| 27 g | 2 tablespoons vegetable oil |
| 64 g | 1/4 cup soy sauce (low sodium) |
| 1/4 cup mirin | |
| 59 g | 1/4 cup sake (or dry white wine) |
| 27 g | 2 tablespoons brown sugar |
| 21 g | 1 tablespoon honey |
| 6 g | 2 cloves garlic (minced) |
| 2 g | 1 teaspoon fresh ginger (grated) |
| 8 g | 1 tablespoon cornstarch |
| 59 g | 1/4 cup water |
| 370 g | 2 cups cooked rice |
| Optional: sesame seeds or sliced green onions for garnish |
Method: 5 steps, published by emilyscook.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.