Chicken Teriyaki Vegetable Stir Fry + Lamb Pot Stickers
On my constant quest to stay committed to incorporating more veggies into my diet, I came across this fun fact: Lorraine Clissold has written a book that basically says A Chinese diet is extremely healthy, fights illnesses (like heart disease) and helps you live longer. She touches on a diet consisting of vegetable based dishes, how soup helps control your appetite (& they have some of the most beautiful soups =) !!) and talks about how you can eat tons of rice!! Life saver for me, I love rice.
And thats pretty much all the excuse I needed to indulge in this Asian inspired, delicious and quick to make meal. Added bonus for me, because for some reason the scent of sesame oil and crushed garlic in a wok sends my stomach into stage 3 deprivation – no lie. Chicken teriyaki grilled in a thick sauce covering a bed of chow mien noodles, Chinese cabbage, zucchini, green onions and shiitake mushrooms!
Normally, when I make potstickers I use ground chicken because it’s soft and absorbs flavors really well. Should you prefer to opt these potstickers with ground chicken first, instead of ground lamb, let me know what you think of them!
square wonton wrappers
1 tablespoon of vegetable oil
1 pinch of salt
1 pinch of sea salt
1 teaspoon of garlic powder
3/4th teaspoon of sesame seed oil
2 stalks of green onion (chopped)
1/2 pound of ground lamb
small bowl of water for your fingers
– this recipe makes 15 potstickers.
in a bowl, fold together your ingredients. you may choose to add more salt and pepper, this is completely up to your preferred taste. take a teaspoon and scoop a partially generous amount into your wonton wrapper.
30 minPrep Time
30 minCook Time
1 hrTotal Time
1 clove garlic
3 stalks of green onions (chopped)
1 cup of shiitake mushrooms
1 cup of green peppers (sliced/chopped)
1 cup of bean stalks
½ cup of chopped onions
1 cup of chopped zucchini squash
½ chinese cabbage (or white cabbage) chopped
1 bag of chow mien
4 chicken thighs
1 tablespoon of rice wine vinegar
1 tablespoon of olive oil
boil chow mien according to instructions and let sit. be careful not to overcook, as they will be folded into your stir fry later!
in a bowl, season chicken to your preference, adding in two tablespoons of teriyaki sauce/marinade, and let stand
in a wok heat 1 tablespoon of olive oil on medium heat, once hot mix in chopped garlic, chopped onions and green peppers until they become slightly transparent.
add shiitake mushrooms and cook down for about 3 – 5 minutes. add in bean sprouts, zucchini squash and continue to fold into vegetables. this is the time you want to start grilling your chicken.
in a non stick skillet, grill or cast iron skillet, grill chicken teriyaki on medium high heat. don’t forget about it, grill on both sides!
add chopped cabbage and continue to stir until cabbage cooks down. in the cabbage, fold a tablespoon of rice wine vinegar and two tablespoons of soy sauce. just when it seems the cabbage is almost 100% cooked down, add your chow mien noodles.
add chicken teriyaki to the stir fry or serve it over the top!