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Teriyaki Chicken Stir-Fry Recipe

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This recipe for Teriyaki Chicken Stir-Fry, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Amanda Marie Mohney

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup teriyaki sauce (Kikkoman - original)
2 tbsp light soy sauce
1 tsp rice vinegar
1 tbsp cornstarch
1 tbsp canola oil
1 lb boneless chicken breast, cut into bit-size strips
1 (8 oz) package sliced fresh mushrooms
1 (8 oz) can sliced water chestnuts, drained
1 bell pepper, cut up
1 bunch broccoli, cut up
1 cup shredded carrot
2 scallions, sliced thin (white part plus 2 inches of green part)
Brown rice optional

Directions:
Directions:
In a small, whisk together teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in 1 tbsp water and stir into the sauce mixture; set aside.
In wok or large skillet over high heat, heat oil and stir fry chicken 2 minutes.
Add vegetables and cook about 2 more minutes until chicken loses it's pink color and vegetables soften.
Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
26 minutes
Personal Notes:
Personal Notes:
Amanda says it's great with brown rice!!

 

 

 

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