Teriyaki Chicken Stir-Fry Recipe

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)
or one bunch of broccoli florets
Read more: http://www.food.com/recipe/teriyaki-chicken-stir-fry-243592#ixzz1v538daA8

Preparation

Step 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.
Pri

Read more: http://www.food.com/recipe/teriyaki-chicken-stir-fry-243592#ixzz1v53KLP3v