Teriyaki Stir-Fry
A delicious stir-fry recipe that uses expired soy sauce, ensuring food safety while reducing food waste.
Ingredients
- 2 tablespoons expired soy sauce (safe to consume)
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup cooked chicken, sliced
- Salt and pepper to taste
- Cooked rice for serving
Instructions
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the minced garlic and sliced onion to the skillet. Sauté until fragrant and the onion becomes translucent.
Add the bell pepper, carrot, broccoli, and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
Push the vegetables to one side of the skillet and add the sliced chicken to the other side. Cook until the chicken is heated through.
Pour the expired soy sauce over the stir-fry and toss everything together until well-coated. Season with salt and pepper to taste.
Cook for an additional 2 minutes to ensure the soy sauce is heated thoroughly.
Serve the teriyaki stir-fry over cooked rice.
Enjoy!