Teriyaki Stir Fry Chicken
- 1/3 cup teriyaki sauce
- 1/2 tsp ground ginger
- 1 garlic clove, minced
- 1 1/2 lb uncooked boneless, skinless chicken breast, tenders (about 12 tenders)
- 2 tsp canola oil
- 1 cup bamboo shoots
- 1 cup water chestnuts, sliced
- 1 1/2 cup carrots, sliced
- 1 1/2 cup Chinese cabbage, shredded
- 2 cup snow peas
Preparation time 10mins
Cooking time 25mins
Adapted from keyingredient.com
Place teriyaki sauce, ginger and garlic in a large resealable plastic bag. Add chicken, seal bag and shake until well combined; marinate at least 20 mins.
Heat oil in wok or large skillet over high hear until shimmering(very hot). Add vegetables and stir-fry 5 mins. Remove vegetables from wok, cover to keep warm and set aside.
Add chicken and marinade to wok; stirfry until chicken is no longer pink in center, about 8 mins.
Add vegetables back to wok and stir until well combined; serve hot. Yields about 3 chicken tenders and 1 1/2 cups of vegetables per serving.