chicken stir fry
This is a quick meal. I used it mostly on nights were I'm short on time. Taste is wonderful! *Can use fresh vegetables instead of frozen* -2 cups of combined peppers, zucchini, eggplant or tomatoes. *Can substitute the chicken with beef, pork or seafood as well.* *Serve over rice*
yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Pan Fry
Ingredients For chicken stir fry
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1 lbbonless, skinless chicken breasts. cut into thin strips
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1 smonion, sliced
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2 Tbspvegetable oil
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2 clovegarlic, minced
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2 cfrozen seven vegetable stir fry blend
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2/3 cteriyaki sauce, divided
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2 tspcornstarch
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1 tspsesame seeds
How To Make chicken stir fry
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1In large skillet, cook and stir onion in hot oil until translucent. Add garlic. Cook 1 min. -
2Add chicken. Cook and stir until chicken is almost cooked through. Remove chicken and onion from pan and set aside in covered dish.
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3Add frozen vegetables and 1/2 cup teriyaki sauce to skillet. Bring to a boil then simmer, covered, for 5 minutes.
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4While vegetables are simmering, blend cornstarch with remaining teriyaki sauce.
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5Add chicken and cornstarch mixture to pan and continue cooking until chicken is cooked through and sauce is thickened. Stir in sesame seeds.
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