Learning how to make a quick and simple stir-fry sauce is a great way to take your home cooking to the next level.
Sure, there a million jarred sauces you can buy in the store, but making one at home gives you the chance to add your own flavor twist…like Jack Daniels™!
(Don’t worry. The booze quickly evaporates from the sauce while the sauce is reducing so this recipe is still family friendly. It’ll just have a deeper and more complex flavor.)
To start the sauce, add all the ingredients except the water and cornstarch to a small pot and bring to a simmer. Stir them well to make sure the sugars are dissolved.
In a separate bowl, whisk together water and cornstarch to form a slurry. Then whisk this into the sauce pot. This will prevent lumps from forming.
After a 5-6 minutes of slow simmering, the sauce should thicken up nicely. You don’t want it to be too thick—it should be this enough to pour, but thick enough to coat the back of a spoon. At this point you can cool the sauce and make your stir-fry.
To start, just cube up some chicken with a red pepper and some fresh snap peas.
Cook the chicken in a large skillet over medium-high heat with a good drizzle of neutral oil. Once the chicken is completely cooked through (5-6 minutes), add the red pepper and snap peas. Don’t cook the veggies for more than a minute or two or they will just get soggy.
To finish the stir-fry, remove it from the heat and pour in half of the teriyaki sauce. Toss everything together and serve the stir-fry over rice with extra teriyaki sauce on the side.