Teriyaki Chicken Marinade with Stir Fry Recipe

Yesterday, I picked up 40 pounds of chicken breasts.  Yes, that was a little crazy, but it’s the farm-raised, organic, etc. for super cheap from a farm out here and they only sell it in units of 40 pounds.  Thank goodness for my chest freezer!  So, while I was cleaning it all, I decided to make a bunch of marinades to put the chicken in once I baggie them all for the freezer so that when I pull it out, I have the chicken and marinade all at the same time!

What with my husband being Filipino, we tend to eat a ton of Asian flavors in our house.  The trickiest part is cutting out some salt, since it tends to be super sodium-filled, what with soy sauce, salt, and other Asian sauces.  However, I’ve found better ways to keep the flavor and lose the salt.

Marinade Recipe – Makes enough for 1 lb chicken breast

1/4 c. vegetable oil

1/2 c. soy sauce

1/8 c brown sugar

2 mashed cloves garlic

1/4 tsp. ginger

1/3 c. pineapple juice


  1. Combine all ingredients in a quart-sized baggie (the easiest way to do this is to use my easy way to baggie sauces).  Make sure to label the baggie beforehand so you know which marinade is which!
  2. Take off the plastic container, and make sure any lumps of dry ingredients get incorporated into the liquid.
  3. Add two to three chicken breasts.
  4. Let marinate in the fridge for a couple of hours (or longer) or freeze and defrost in the fridge whenever you’re ready to use them!

Stir Fry Recipe – Serves 4

1 1/2 c pineapple juice

1/3 c soy sauce

3 T brown sugar

2 teriyaki-marinated chicken breasts

3 c sugar snap peas

1 c broccoli florets

1 c rice

1 c water


  1. Combine pineapple juice, soy sauce, and brown sugar in a wok or similar-shaped pan.
  2. Bring to a boil and then set the heat to low.
  3. Add thinly sliced chicken breasts to the sauce and allow to simmer until halfway cooked.
  4. Add the sugar snap peas and broccoli and cover, stirring occasionally.
  5. Meanwhile, cook your rice as directed (either on the stove or in a rice cooker).
  6. Once the chicken is cooked (about 20 minutes) and the vegetables are cooked to your liking (I like them crunchy, but some people like them more well done), take off the heat.
  7. Put a little rice on your plate and cover with the meat and vegetables and a little sauce to taste.  I like to make a bowl shape with my rice and fill it with the veggies and meat, so there isn’t a ton of rice under the green.

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