Stir-Fried Chicken Teriyaki |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This has been an old favorite of mine for many years from the Bon Appetit magazine's too busy to cook section. I hope you will enjoy it as much as we do. Ingredients:
1/3 cup vegetable oil |
1/3 cup soy sauce |
2 tablespoons light molasses |
2 garlic cloves, minced |
2 teaspoons ground ginger |
2 teaspoons dry mustard |
5 boneless skinless chicken breasts, cut into strips |
1 1/2 cups frozen snow peas, thawed |
1/2 cup canned sliced bamboo shoot, drained |
4 green onions, sliced |
freshly cooked rice |
Directions:
1. Combine first 6 ingredients in medium bowl. Add chicken to marinade and stir to coat. Refrigerate at least 1 hour(can be prepared 1 day ahead).
2. Drain chicken, reserving marinade. Heat half of reserved marinade in a wok or heavy large skillet over med.high heat(discard remaining marinade).Add chicken and stir-fry 4 minute Add snow peas and bamboo shoots and stir-fry for 1 minute Add green onions and stir-fry until chicken is cooked through, about 1 minute Serve with rice.
3. Note: Cooking and prep. times do not include refrigeration time.
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