Chicken & Vegetable
Stir-Fry
1/2 cup teriyaki or garlic ginger stir-fry
sauce
1 bag (14 oz.) frozen (or fresh) stir-fry vegetables
2 Tbsp. vegetable oil
1 lb. boneless skinless chicken breast*, thinly sliced |
Heat 1 Tbsp. oil over medium-high heat
in large skillet or wok. Cook and stir chicken until no
longer pink. Remove from skillet; set aside. Heat remaining
oil in skillet; cook and stir vegetables until crisp and
tender, THEN return chicken to skillet. Stir in sauce until
vegetables and chicken are well-coated and heated through.
*Can substitute boneless skinless chicken thighs, tender
cuts of beef or pork, or peeled and deveined shrimp. Makes
4 servings (1 cup each).
