chicken stir fry

Name: Chicken Stir Fry
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 1 pound(s) bonless, skinless chicken breasts. cut into thin strips; 1 small onion, sliced; 2 tablespoon(s) vegetable oil; 2 clove(s) garlic, minced; 2 cup(s) frozen seven vegetable stir fry blend; 2/3 cup(s) teriyaki sauce, divided; 2 teaspoon(s) cornstarch; 1 teaspoon(s) sesame seeds

19 Pinches 5 Photos

Angel Thompson

Updated on Dec 30, 2015

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*

Rate

prep time 10 Min

cook time 20 Min

method Pan Fry

yield 4 serving(s)

Ingredients

1 pound bonless, skinless chicken breasts. cut into thin strips
1 small onion, sliced
2 tablespoons vegetable oil
2 cloves garlic, minced
2 cups frozen seven vegetable stir fry blend
2/3 cup teriyaki sauce, divided
2 teaspoons cornstarch
1 teaspoon sesame seeds

How To Make chicken stir fry

Step 1

In large skillet, cook and stir onion in hot oil until translucent. Add garlic. Cook 1 min.

Step 2

Add chicken. Cook and stir until chicken is almost cooked through. Remove chicken and onion from pan and set aside in covered dish.
Step 3

Add frozen vegetables and 1/2 cup teriyaki sauce to skillet. Bring to a boil then simmer, covered, for 5 minutes.
Step 4

While vegetables are simmering, blend cornstarch with remaining teriyaki sauce.
Step 5

Add 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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