Oriental Stir-Fry Chicken - cooking recipe

Ingredients

4 (4 oz.) boneless chicken breasts, cut into 1/2-inch strips
1/3 c. teriyaki sauce
2 tsp. peeled and grated ginger root
1 clove garlic, crushed
1 c. chicken broth
1 1/2 Tbsp. soy sauce
1 Tbsp. cornstarch
1 Tbsp. sesame oil, divided
3 c. fresh broccoli flowerets
2 medium sweet red peppers, cut into strips
1/2 c. chopped green onion
5 c. long grain rice, cooked

Preparation

Put chicken in a
bag.\tCombine
teriyaki sauce, ginger root and garlic in small
bowl,\tpour
over chicken and shake. Marinate 2\tto 4
hours.
Remove
chicken
and
discard
mix. Combine chicken broth, soy\tsauce
and cornstarch in bowl, set aside. Using wok or skillet, add half tablespoon oil and heat to medium-high heat.
Cook
chicken until tender, take out and drain on paper towel.
Wipe wok
clean and start fresh.
Add 1 teaspoon oil and heat
to medium, add broccoli, cook 2 minutes until tender.
Add
peppers
and\tonions and cook until crisp. Take out and set
aside.
Add
to wok broth mixture.
Stir and cook until it thickens
a little, then add chicken and vegetables.
Cook and stir
until
well
heated and serve over rice. Serves five.