Go-to Chicken Veggie Stir Fry
What You Need
1/2 cup favorite teriyaki sauce (I use Soy Vay Veri Veri Teriyaki Marinade & Sauce)
1 cup chopped bok choy
1 cup Chinese snow peas, stringed
1 cup stringless pea pods
1/2 cup carrots, thinly sliced
1/2 cup celery, thinly sliced
1 can baby corn, each one cut into thirds
2 garlic cloves, minced
1-2 tablespoons chopped fresh ginger
1/4 cup chicken broth
2 tablespoons soy sauce
4 tablespoons sesame oil, separated
1 lb boneless chicken breast cut into 1/4-inch strips (this recipe will also work well for vegetarians by either omitting the chicken or replacing it with tofu)
Place chicken strips and teriyaki sauce into a Ziploc bag and marinate in refrigerator 30 minutes - 1 hour.
Heat 2 tablespoons sesame oil in a large skillet or wok.
Add all of the prepared vegetables, the soy sauce, and the chicken broth into the pan and cook, stirring frequently for about 5 minutes.
Add the garlic and ginger and continue to stir fry for 3-5 minutes or until all of vegetables are just tender.
Remove vegetables to a bowl and set aside.
In the same skillet, heat the remaining 2 tablespoons sesame oil.
Add chicken and marinade to skillet and stir fry until the chicken is cooked through (about 10-15 minutes).
Place all the cooked veggies into the skillet with the cooked chicken and stir fry together until heated (about 5 minutes).
Transfer to serving dish and enjoy with your favorite steamed rice, rice noodles, or ramen noodles.
Total Prep Time: 50 minutes - 1 hour 20 minutes
Cook Time: 25-30 minutes
Recipe by Beth Goldring