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Stir-Fry Chicken Teriyaki
"This is an extremely easy meal for any busy cook. Using purchased sauces, you make a Chinese delicacy! Anyone can fix this!!"
Ingredients:
5 boneless, skinless chicken breast halves, sliced into cubes or small strips
1 large onion, thinly sliced
1 cup mushroom, thinly sliced
1 large green pepper, sliced into strips
3 cups fresh broccoli, cut into small florets
2 TBSP vegetable oil
1 jar Kikkoman teriyaki marinade
1 jar Kikkoman teriyaki baste/glaze sauce
2 cups of cooked white rice (I used Jasmine rice)
Directions:
Heat a large skillet or wok with oil and stir fry chicken until golden brown, then add onions and cook until almost transparent. Add peppers and mushrooms and stir fry well. Add just enough marinade until all is covered and stirfry for about 5 minutes on medium heat.
Next add the teriyaki glazw until all is covered, stirring continuously and follow by adding the broccoli last for a more crisp tender texture. Let sit for about 5 minutes.
Serve over rice.
"This is an extremely easy meal for any busy cook. Using purchased sauces, you make a Chinese delicacy! Anyone can fix this!!"
Ingredients:
5 boneless, skinless chicken breast halves, sliced into cubes or small strips
1 large onion, thinly sliced
1 cup mushroom, thinly sliced
1 large green pepper, sliced into strips
3 cups fresh broccoli, cut into small florets
2 TBSP vegetable oil
1 jar Kikkoman teriyaki marinade
1 jar Kikkoman teriyaki baste/glaze sauce
2 cups of cooked white rice (I used Jasmine rice)
Directions:
Heat a large skillet or wok with oil and stir fry chicken until golden brown, then add onions and cook until almost transparent. Add peppers and mushrooms and stir fry well. Add just enough marinade until all is covered and stirfry for about 5 minutes on medium heat.
Next add the teriyaki glazw until all is covered, stirring continuously and follow by adding the broccoli last for a more crisp tender texture. Let sit for about 5 minutes.
Serve over rice.