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Fridge Clean Out Stir Fry

this recipe comes in very handy when you really need to use up the vegetables that have been hanging out in your refrigerator drawer and you need to make some room.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Servings 6 People

Equipment

  • Nonstick Skillet with lid
  • Cutting Board
  • Kitchen knives for veggies and meat
  • Utensils for stirring and serving

Ingredients
  

  • Chicken breasts I made a large batch so I used three
  • 1 cup Carrots Thinly sliced
  • 1 cup Brocoli
  • 1/2 cup Onion Sliced
  • 3 cups Shitaki Mushrooms Roughly chopped
  • 1 cup Sliced Bellpepper
  • 2 tbsp canola oil
  • 3 tbsp butter plus two more for later - 5 total
  • 1/4 cup Teriyaki sauce start with less and you can add more later
  • 3 tbsp soy sauce start with less and you can add more later
  • salt and pepper to taste
  • 3 cloves garlic minced or through a garlic press

Instructions
 

  • You can use more of less of the amounts listed above based on how many people you are feeding. This recipe is totally customizable!
    In a nonstick skillet, add 2 tbsp canola oil and 3 tbsp of butter. Once the butter has melted you can add the chicken to the skillet to brown on each side. Shred the browned chicken breasts and return them back to the skillet. Add a little more butter and the 3 cloves of minced garlic. Stir shredded chicken occasionally to avoid sticking to the bottom. Once the chicken is cooked through, Add all chopped vegetables over the top of the chicken. Pour teriyaki and soy sauces over the vegetables. Cover and allow to steam on a medium low heat for ten minutes, stirring occasionally until vegetables are to the desired tenderness.
    Serve over fried rice.

Notes

Why not add water chestnuts, green beans, or other veggies to create a unique mix all your own?
Keyword Chicken, Dinner ideas, Stir Fry, Vegetables