Chicken Teriyaki & Vegetable Stir Fry
Make the sauce.
Combine: 1/2 cup soy sauce, 1/4
cup honey, 2 tbs rice wine vinegar, 2 tbs onion powder, 1 1/2 tsp garlic 1/2
tsp ginger, 1/2 tsp. Mix well and put it
aside
Next slice 2 thinly cut chicken breasts into equal-sized strips. Cook the strips in an oiled wok (or pan) over medium-high heat. Remove the chicken from the wok and put it aside.
Add more oil to the wok. Then stirfry 1 minced garlic clove, 2 thinly sliced celery stalks, 1 cup chopped mushrooms, 1/2 cup chopped onion, 1 small can of water chestnuts, and 1/2 cup shredded carrots. Salt and Pepper to taste.
When the vegetables begin to soften mix in the teriyaki sauce and let simmer for 5 minutes until the sauce thickens.
Finally, mix in the chicken and cook for another 2 minutes until everything is coated and hot. Plate, top with toasted sesame seeds (optional), and serve. I paired this with some premade brown rice.
Next slice 2 thinly cut chicken breasts into equal-sized strips. Cook the strips in an oiled wok (or pan) over medium-high heat. Remove the chicken from the wok and put it aside.
Add more oil to the wok. Then stirfry 1 minced garlic clove, 2 thinly sliced celery stalks, 1 cup chopped mushrooms, 1/2 cup chopped onion, 1 small can of water chestnuts, and 1/2 cup shredded carrots. Salt and Pepper to taste.
When the vegetables begin to soften mix in the teriyaki sauce and let simmer for 5 minutes until the sauce thickens.
Finally, mix in the chicken and cook for another 2 minutes until everything is coated and hot. Plate, top with toasted sesame seeds (optional), and serve. I paired this with some premade brown rice.
