Asian Chicken Stir Fry

Rena Tuchinsky Rena Tuchinsky
5.0 (2 reviews)

This easy stir fry is one of those quick weeknight meals that always hits the spot. It comes together in one pan for a flavorful meal that’s ready in no time.

Watch the full episode of Supper, Again!?

1h 6-7
Easy Gluten Free Meat

Contains: Sesame, Tree nuts, Soy

Episode for this recipe

4 4:06

Asian Chicken Stir Fry

Supper, Again?

Rena Tuchinsky

Ep. 70

Jun 15, 2026

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Directions

Prepare the Stir Fry

  1. Toss the diced chicken with the potato starch or cornstarch until evenly coated.

  2. Heat a thin layer of olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden and cooked through.

  3. If using chicken breast, remove from the pan before adding in the vegetables. Chicken thighs should remain in the pan.

  4. Add the mushrooms, bean sprouts, any vegetables you’re using. Cook for three to five minutes, stirring frequently, until the vegetables are tender.

  5. Return the chicken breast to the pan if removed.

  6. Pour in the teriyaki sauce and water and stir to coat the chicken. Allow to simmer and thicken another two minutes. Remove from the heat, then stir in cashews if using and garnish with sesame seeds and sliced scallions.

Prepare the Rice

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Place everything into a pan. Cover tightly and bake about 45 minutes. Keep covered another five minutes, then fluff and mix with a fork.

  3. Serve chicken stir fry over rice.

Notes:
This recipe may need some more seasoning depending on the kind of teriyaki sauce and vegetables used. Adjust to your liking.

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1 Comment

Nechama •

Hi I would like to do the recipe with mushrooms, carrots and or broccoli which combination would you recommend?
And to your question: I like basmati rice

Raquel Malul Kosher.com Team •
Reply to Nechama

I would definitely do mushrooms, broccoli, and you could add carrots.