1 LB BONELSS SKINLESS CHICKEN
2 TSP PEANUT OIL
2 CUPS BROCCOLI AND CAULIFLOWER FLORETS
2 TB TERIYAKI SAUCE
1 TSP SESAME OIL
Cut chicken into bite size pieces Heat a wok or large frying pan on medium heat until drops of water “dance” when sprinkled into the wok or pan. Put the peanut oil into the pan and swirl to coat pan. Add broccoli and cauliflower and stir fry until broccoli turns bright green. Add chicken and stir fry until cooked. Cover pan and simmer for 5 minutes if vegetables are not thoroughly cooked. Stir in teriyaki sauce and sesame oil and serve.