* Terriyaki chicken Veggie Stir- fry *

4 (24) boneless chicken breasts
2 (12) cups broccoli cowns, sliced
1 (6) cups red bell pepper, chopped
1 (6) medium onions, sliced
8 (48) oz mushrooms, sliced
canola oil, for sauteing




Terryaki stir fry sauce


1 (6) cup soy sauce
1 (6) cup sugar
1/2 (3)cup mirin (rice cooking wine)
1 tsp (2 Tbs) fresh ginger, grated
1 tsp (2 Tbs) garlic, minced


Cooking day:
stir fry sauce- in a medium saucepan, mix together all sauce ingredients and cook over medium heat, stirring constantly, until sugar is dissolved. set aside to cool.


Chicken and vegetables- In a large skillet or work, heat 1-2 Tbs of oil over medium heat, stir fry broccolie, onion, and red pepper for 2-3 minutes, adding more oil as needed. Add mushrooms and cook 1-2 minutes more. Remove from heat and set aside to cool slightly. Add about 1/2 -3/4 cup of the stir fry sauce to the vegetables and stir to coat. In a separate skillet, heat 2-3 Tbs oil over medium high head; add chicken slices in separate batches and stir fry just until chicken starts to lightly brown. The chicken will not be completely cooked through at this point. Add more oil as needed for each batch of chicken. Add another 1/2-3/4 cup of stir fry sauce to the cooked chicken, mixing well to coat. When food is cool, place chicken and vegetables in two separate freezer bags.


Serving day: Thaw chicken and vegetables. To reheat, place 1-2 Tbs oil in a large skillet or work and stir fry until heated through. If needed you can ad water or chicken stock to thin out a little bit. Serve over rice or stir fry noodles.


parentheses are for six family servings.