Vegetarian Chicken Teriyaki Stir Fry

By Suze

Although this was made with Quorn, a chicken alternative, by all means use the real thing if you prefer. I used fresh organic homegrown vegetables and served it over fresh tomatoes instead of rice or noodles to save on calories.

Ingredients

• 12 oz Frozen Quorn Chik'n Tenders
• 1 Large Onion sliced
• 8 oz Sliced Mushrooms (Button or Crimini)
• 10 oz Fresh or Frozen Broccoli Florets
• 1 Small Yellow Squash, thinly sliced
• 1 Stalk Chopped Fresh Kale leaves
• 6 oz Teriyaki Sauce or Marinade
• Salt, Pepper & Garlic Powder to taste
• 2 Tbsp Olive Oil

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Saute Chik'n tenders, onion, broccoli and mushrooms in olive oil until broccoli is tender, about 7 to 10 mins. Season with salt, pepper and garlic powder to taste. Add squash, chopped kale and Teriyaki sauce. Stir fry for a few minutes until all vegetables are tender and well heated, approx 5 mins. Serve alone or over rice or noodles.