Stir-fried chicken teriyaki
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Vegetable Oil |
| ⅓ | cup | Soy Sauce |
| 2 | tablespoons | Light Molasses |
| 2 | eaches | Garlic cloves |
| 2 | teaspoons | Ground Ginger |
| 2 | teaspoons | Dry Mustard |
| 5 | eaches | Chicken Breasts (boneless/skinless, cut into strips) |
| ½ | cup | Bamboo shoots (canned/sliced) |
| 1½ | cup | Thawed snow peas |
| 4 | eaches | Green Onions (sliced) |
| 1 | each | Fresh cooked Rice - to serve |
Directions
Combine first 6 ingredients in bowl. Add chicken to marinade and stir.
Refrigerate at least 1 hour. Drain Chicken, saving marinade. Heat half of marinade in Wok over medium-high heat. Add chicken and stir-fry 4 minutes. Add snow peas and bamboo shoots and stir-fry 1 minute. Add green onion, stir fry until chicken is cooked through, about 1 minute. Serve with rice.
Jeff Viets