Off Skillet Empire: Orange Teriyaki Chicken Stir Fry

This week's recipe will be an orange-teriyaki chicken with rice. I forgot to take pictures this week, but I did snap a photo of the dish once it's reheated. Doesn't look nearly as appetizing as it did when fresh, but it was just as tasty.


-2 lbs boneless skinless chicken breast
-1 pack frozen stir fry mix (20 to 30 oz. package)
-2 to 3 cups uncooked rice (mix with 4 to 6 cups water)
-1 cup shredded carrots
-1.5 cup frozen green peas (between 1/2 to 1 package, adjust based on the amount of rice being cooked)
-1 bottle orange glaze sauce (usually 12 to 15 oz.)
-1 bottle teriyaki glaze sauce (usually 12 to 15 oz.)
-1/2 cup soy sauce
-2 tbsp crushed red pepper flakes
-Sriracha (to top) 

Get the rice cooking (in a rice cooker if you have one). Don't add too much salt, since the soy sauce will add salt to it. Once that's cooking, cut up the chicken into small pieces, and soak in a bowl with a mixture of the orange glaze sauce and teriyaki sauce.

Once the rice is done, throw in the carrots and the peas - the heat should thaw them and warm them up. Add some soy sauce to the rice and keep warm.

Start the chicken in a large pan, and season with light salt and pepper. Pour any remaining sauce from the bowl over the chicken, and add in the stir fry once the chicken is fairly cooked through. Add the rest of the orange and teriyaki sauce. Top with red pepper flakes.

Serve the chicken stir fry over the rice, and add some hot sauce, if desired.


Like I said, it looks a lot better when it's fresh and not re-heated. Perhaps I should start taking pictures of everything before I eat it (I promise, I don't have an Instagram account).

And to wash it down, I recommend a refreshing beer.


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