Teriyaki Chicken Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Serve over rice or chow mein noodles. Ingredients:
1/2 cup teriyaki sauce |
2 tablespoons light soy sauce |
1 teaspoon rice vinegar |
1 tablespoon cornstarch |
1 tablespoon canola oil |
1 lb boneless chicken breast, cut into bite-size strips |
1 (8 ounce) package sliced fresh mushrooms |
1 (8 ounce) can sliced water chestnuts, drained |
1 cup shredded carrot |
2 scallions, sliced thin (white part plus 2 inches of the green part) |
Directions:
1. In a small bowl, whisk together teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside.
2. In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
3. Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
4. Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.
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