Teriyaki Chicken Stir Fry

This recipe, I use as a freezer meal, or when I make stir-fry fresh. I make the sauce and use it whenever I need Teriyaki sauce.  It's the best!

4 boneless chicken breasts
2 c. broccoli crowns, sliced
1 medium onion, sliced or diced
8 oz. mushrooms, sliced
1 c. red bell pepper, chopped (optional)
canola oil, for sauteing

Sauce:
1 c. soy sauce
1 c. sugar
1/2 c. Mirin (rice cooking wine)
1 t. fresh ginger, grated
1 t. garlic, minced

In a medium saucepan, mix together all sauce ingredients and cook over medium heat, stiffing constantly, until sugar is dissolved.  Set aside to cool.

In a large skillet or wok, heat 1-2 T. of oil over medium heat.  Stir-fry broccoli, 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 gently to coat.  In a separate skillet, heat 2-3 T. oil over medium-high heat; 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.  Freeze.  Any unused stir-fry sauce may be stored for approx. 1 week in the refrigerator in an air-tight container; then used on serving day.  The sauce will also keep in the freezer for up to 6 months.

Thaw chicken and vegetables completely.  To reheat, place 1-2 T. oil in a large skillet or wok and stir-fry chicken and vegetables just until heated through.  Add more stir-fry sauce as needed.  Serve over rice or stir-fry noodles.

-Jen