Stir Fry Veggies

Just a quick post today for some veggies I fixed a couple of days ago.  It’s a quick way to dress up a frozen vegetable blend.

DSCN3439 (640x480)

  • 1 Tbs sesame oil ~ olive oil will work too but sesame adds a nice oriental flavor
  • 1 pound frozen stir fry vegetable blend; any combination
  • 1/4 cup teriyaki sauce
  • 1 Tbs soy sauce
  • 1/2 cup cooked rice

Heat oil in large skillet or wok.  Add vegetables and saute for about 6 – 8 minutes until veggies are thawed and cooked to desired tenderness.  Stir in teriyaki sauce, soy sauce, and rice and heat through.

DSCN3438 (640x480)

Enjoy ~ Kimberly

Teriyaki Rice with Stir Fry Vegetables

Just a quick post for tonight’s dinner. I fixed some stir fry vegetables with rice and fish.  Very tasty and easy to do.  I had a frozen vegetable blend with asparagus and squash but any combo will do.

Teriyaki Rice with Stir Fry Vegetables

  • 1 1/2 cup chicken stock
  • 1/4 cup teriyaki sauce
  • 3/4 cup long grain jasmine rice
  • 16 o.z. mixed stir fry vegetable blend

Bring stock and teriyaki to a boil.  Add rice and reduce heat simmering for about 15 minutes or until rice is tender.  Meanwhile in skillet heat vegetables over medium high heat for about 5 minutes or until thawed and warm (you could use a microwave if you prefer).  Add vegetables to rice during last few minutes of cooking.  Remove rice and vegetables from heat and allow to rest covered for about 5 minutes.   I served mine with swordfish today ~ I cooked the fish with some teriyaki and topped with a little red hot sauce for an added kick.

Enjoy ~ Kimberly

Easy Spicy Teriyaki Chicken Marinade

Just a quick post for the chicken marinade Charles did yesterday.  He was going to make an entirely from scratch recipe but we saw the Veri Veri Teriyaki and wanted to incorporate it; it’s an all natural product so it’s a great base to start with! Loved the results; he also made some awesome fried rice so I will have to get it posted soon too.


Spicy Teriyaki Chicken Marinade

  • 1/2 cup teriyaki sauce ~ we used the Soy Vey – Veri Veri teriyaki brand
  • 1/8 cup franks red hot sauce
  • juice of one lime
  • 1/8 cup brown sugar

Combine ingredients for the marinade and add chicken in ziplock bag; we used about a pound of boneless chicken thighs.  Refrigerate and allow to marinate for several hours.  Grill, bake, or broil the chicken until cooked through.

Enjoy ~ Kimberly