Ingredients
- 4 boneless skinless chicken breasts ( 1-1/4 pd
- 1 cup prepared Teriyaki sauce ( I use LaChoy)
- 3 tbls. canola oil
- 1 can water chestnuts, drained and halved
- 1/4 cup green onions
- 1/2 cup fresh mushrooms, sliced
- 1/2 cup sweet onion sliced
Preparation
Step 1
1. Cut chicken in small pieces and put in a resealable plastic bag with 1/2 cup teriyaki sauce and marinade for at least 1 hour turning bag half way through.
2.Heat 2 Tbls. oil in a wok or large skillet over medium-high heat. Remove chicken from bag with marinade. Cook chicken until lightly browned. Remove chicken from skillet and set aside.
3. Add remaining Tbl. of oil to wok with water chestnuts, mushrooms and onion and stir fry until mushrooms and onion are soft.
4. Return chicken to skillet. Reduce heat to medium-low and stir fry until chicken is no longer pink. Pour the remaining 1/2 cup teriyaki sauce and remaining marinade over chicken and stir-fry until hot.
5. Top with green onions and serve with rice or Chow mien Noodles ( I use La Choy )