Foodie Friday: Teriyaki Stir Fry From Scratch

This teriyaki stir fry recipe is a staple in my house and we eat it almost once a week. It's simple and full of veggies. I make a vegetarian version with garbanzo beans/chick peas and tofu. (We're not vegetarians, but we only eat meat a couple times a week. It started a while ago as a way to cut down our food budget, but we've come to realize that we just don't need to have a chunk of meat with every meal.) The recipe can easily be made with chicken, just brown and cook the chicken before stir frying the veggies. 

Teriyaki Stir Fry

Marinade
1/4 cup soy sauce
1/4 cup pineapple juice (from a can of pineapple bits)
1 tbsp rice wine vinegar
1 tbsp honey
1 tsp sesame oil
1 tsp sesame seeds
1 tsp fresh ginger, minced
1 tsp garlic, minced

1 tbsp cornstarch
2 tbsp water

14 oz garbanzo beans/chick peas
1/2 container of firm tofu, cut into bite size pieces
(or 1/2 lb chicken, cut into bite size pieces)

1 carrot, chopped
2 celery stalks, chopped
2 cups of broccoli florets (I forgot broccoli this time)
1 red bell pepper, seeded and chopped
1 cup pineapple bits
1 sm can of water chestnuts

1/4 cup roasted peanuts
2-4 cups of steamed rice

Prepare the marinade. If you are using garbanzo beans, add them to the marinade and set aside. If you are using meat, prepare the marinade and set aside. Add 2 tbsp of soy sauce and 2 tbsp of cornstarch to the meat, mix and set aside. 

Chop and prepare all of your veggies. Heat oil in a pan over med heat. (If you are using meat, stir fry the meat first, then add the veggies.) If you are using garbanzo beans, add the veggies to the pan and cook.

Add the marinade and garbanzo beans. Simmer for ~10 minutes. Mix the cornstarch and water and add. Let the sauce thicken up a bit. 

Add the tofu, pineapple bits and water chestnuts. 

Top with peanuts and serve over rice. Enjoy!