Stir-Fried Chicken Skewers
Stir-Fried Chicken Skewers
[Lunchbox Side Dish] Stir-Fried Chicken Skewers Recipe
My son attends school even during the holidays, and since school lunches aren’t provided, I prepare his lunchbox every day. This recipe for stir-fried chicken skewers is a convenient and delicious side dish perfect for busy mornings, bringing a taste of his favorite skewers right into his lunchbox!
Main Ingredients- 6 frozen chicken skewers (remove skewers if preferred)
- 3 enoki mushrooms (or king oyster mushrooms)
- 1/4 onion
- 1/4 carrot
Stir-Fry Sauce- 5 Tbsp store-bought teriyaki sauce
- 4 Tbsp water
- 5 Tbsp store-bought teriyaki sauce
- 4 Tbsp water
Cooking Instructions
Step 1
Place the frozen chicken skewers on a plate and microwave for about 3-4 minutes to thaw. Thawing them beforehand significantly reduces cooking time in the pan, making it a quick and easy meal preparation for busy mornings. You can thaw them whole on the skewers, or if you plan to chop them immediately, remove the chicken from the skewers before thawing.
Step 2
Clean the enoki mushrooms and slice them to a size comparable to the chicken pieces. If using king oyster mushrooms, slicing them thicker can add a nice texture. Prepare the onion and carrot by chopping them into bite-sized pieces, about 1/4 of each vegetable. Ensure the vegetables are not cut too large, as this will increase cooking time.
Step 3
Once thawed, remove the chicken from the skewers and place them into a non-stick frying pan. Do not add any extra oil. Turn the heat to medium and stir-fry the chicken briefly. The natural juices and fat released during thawing will render in the pan, providing enough lubrication for cooking without the need for added oil, making it a healthier option.
Step 4
As the chicken begins to turn golden brown, add the prepared enoki mushrooms, onion, and carrot to the pan. Stir-fry everything together for about 1-2 minutes over medium heat until the vegetables are slightly tender-crisp. The key is to maintain a fresh texture in the vegetables while allowing their flavors to meld with the chicken.
Step 5
Now it’s time to add the star of the dish – the sauce! Pour the 5 tablespoons of teriyaki sauce and 4 tablespoons of water into the pan and mix well. Once the sauce begins to simmer, reduce the heat to low. Continue to stir-fry gently until the onions are translucent and the sauce has coated all the ingredients evenly. Cooking over high heat can cause the sauce to burn or the ingredients to stick. Therefore, maintaining a low heat allows the sauce to thicken and permeate the ingredients beautifully, preventing it from sticking or burning thanks to the natural moisture and fat from the chicken.
