Chicken Stir Fry

Angel Thompson

By
@adt704

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*


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

20 Min

Method:

Pan Fry

Ingredients

1 lb
bonless, skinless chicken breasts. cut into thin strips
1 small
onion, sliced
2 Tbsp
vegetable oil
2 clove
garlic, minced
2 c
frozen seven vegetable stir fry blend
2/3 c
teriyaki sauce, divided
2 tsp
cornstarch
1 tsp
sesame seeds

Directions Step-By-Step

1
In large skillet, cook and stir onion in hot oil until translucent. Add garlic. Cook 1 min.
2
Add chicken. Cook and stir until chicken is almost cooked through. Remove chicken and onion from pan and set aside in covered dish.
3
Add frozen vegetables and 1/2 cup teriyaki sauce to skillet. Bring to a boil then simmer, covered, for 5 minutes.
4
While vegetables are simmering, blend cornstarch with remaining teriyaki sauce.
5
Add chicken and cornstarch mixture to pan and continue cooking until chicken is cooked through and sauce is thickened. Stir in sesame seeds.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy