Teriyaki Chicken Stir-Fry - cooking recipe

Ingredients
    1/2 cup teriyaki sauce
    2 tablespoons light soy sauce
    1 teaspoon rice vinegar
    1 tablespoon cornstarch
    1 tablespoon canola oil
    1 lb boneless chicken breast, cut into bite-size strips
    1 (8 ounce) package sliced fresh mushrooms
    1 (8 ounce) can sliced water chestnuts, drained
    1 cup shredded carrot
    2 scallions, sliced thin (white part plus 2 inches of the green part)
Preparation
    In a small bowl, 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 its pink color and vegetables soften.
    Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.

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