For dinner I'm making Teriyaki chicken (Quick and Kosher pg 119, taste report coming).

You make a marinade, you put the raw chicken in it for a while to soak. Then you cook the chicken with some sauce in one pan, and in the other pan sautee the veggies. When the veggies are done sauteeing you are supposed to add some of the left over marinade and fry for 5 min.

So I look at my veggies, and I look at my sauce in the zip lock bag, and I saw "ewww, this sauce had raw chicken in it." So I made fresh marinade to use with the veggies.

Would around 5 min kill any germs from the raw chicken that were in the sauce? Am I being neurotic or was my gut feeling of ewww right?

Five minutes isn't enough. I'd definitely use different marinade.

Disgusting

If you are REALLY concerned, you can boil the marinade first. My father used to do this with BBQ chicken...

But in stir fry the sauce gets hot VERY quickly so I think you will be OK. If you are worried about the 5 mins wait until you see it bubble....

Oh and I think Salmonella is a much bigger problem than E Coli...

I hope you're not necrotic.

The dish sounds like some sort of virus.

E Coli is (are?) bacteria, Doctor

heehee. Bad spellchecker, I'll edit it


It tasted very yummy by the way.

Why didn't you just add the veggies to the chicken and marinade that had already been cooked? I think you're fine if the marinade had been brought to a bubbling temperature. You know, your chicken had raw chicken in it too and you still managed to eat it. I think the "eww" was just a knee-jerk reaction, and you're fine provided you properly heated up the rest of the marinade. (Now, had you allowed the marinade to sit out on the counter for hours or refrigerate for days, I don't think I'd use it.)

My chicken cooked for 15 min!
I was following the directions but I like your idea for next time- I'll heat up all the marinade with chicken, then dump the veggies in that pot.