Chicken Stir Fry
By
Angel Thompson
@adt704
9
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*
*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*
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
How to Make Chicken Stir Fry
- 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.
- 3Add frozen vegetables and 1/2 cup teriyaki sauce to skillet. Bring to a boil then simmer, covered, for 5 minutes.
- 4While vegetables are simmering, blend cornstarch with remaining teriyaki sauce.
- 5Add chicken and cornstarch mixture to pan and continue cooking until chicken is cooked through and sauce is thickened. Stir in sesame seeds.
