I'm not quite sure if technically there is such a thing as a teriyaki stir fry but if there isn't, there should be.  All those lovely flavors with some veggies and cashew nuts thrown in. This was a perfect dinner for a hungry brood AND it can be made ahead of time so all you have to do is zap it for a few minutes in the microwave and it tastes as good as if it just hopped out of the wok - or pan in my case as I don't own a wok. It is equally wonderful made with some skinless boneless chicken thighs, white basmati rice and sauteed bok choy with minced garlic and a few splashes of soy sauce.

Chicken Teriyaki Stir Fry.

4 skinless boneless chicken breasts, sliced into strips

2 tablespoons soy sauce

2 tablespoons mirin

4 tablespoons honey

1 teaspoon minced garlic

1 teaspoon minced peeled fresh gingerroot

2 tablespoon white-wine vinegar

1 teaspoon cornstarch

2 tablespoons of safflower oil

1 onion, peeled and finely chopped

3 cloves garlic, minced

3 celery sticks, finely chopped

3-4 medium carrots, peeled and finely chopped

1 red pepper, finely chopped

A handful of fresh cilantro

1 cup cashews

1-1/2 cups of cooked rice

Directions;

In a bowl whisk together the soy sauce, the gingerroot, garlic, honey, mirin,vinegar, cornstarch and the garlic. Marinate chicken in the soy mixture for 20 minutes. 

Preheat a grill pan until hot.  Wipe the excess marinade from the chicken pieces.

Add chicken and saut