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What’s in the Fridge? Teriyaki Chicken Strips

Image Source: Thinkstock
Image Source: Thinkstock

A few weeks ago, while my kids were with their dad, I spent dinnertime at my friends’ house.  Rather than just hang around while my friend took care of her four kids, I thought I’d help with dinner; unfortunately, it was one of those instances where there was a ton of food in the fridge but nothing to eat.  They did have a bowl of leftover rice, though, and plenty of Asian condiments (they each spent part of their college age years in the Philippines).  So I went with the obvious: fried rice.

Finding the right vegetables required a bit more searching — we almost couldn’t find an onion — but what I pulled together was pretty darn good.

However, I knew the rice wouldn’t be enough, so I kept looking. And that is when I found it: a bag of frozen chicken tenders.  I marinated those for a bit in a teriyaki sauce I whipped up from their cupboards, pan seared them, and within minutes we had teriyaki chicken strips.

De-lish.

Teriyaki Chicken Strips

1 pound boneless, skinless, chicken breast tenders, cut in strips
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 cloves garlic, minced
4 tablespoons brown sugar
1 inch piece of fresh ginger, grated, or 1 teaspoon ground ginger
3 tablespoons olive oil

1. Let all ingredients marinate in a large plastic zipper bag for 20 minutes.

2. Working in small batches, sear on both sides in a nonstick pan set over medium heat. Cook until nicely browned and cooked through. Remove to a plate until all are cooked. Serve.

 

Article Posted 7 years Ago

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