Recipe by Karen=^..^=
Our whole family loves this. The veggies are interchangeable. The original recipe was celery, carrots and string beans, but we like this combination and it is the only way I can get anyone to eat broccoli, even myself! This serves all 6 of us when served with a salad. It is a good way to stretch chicken, because I usually need twice as much with other recipes.
Top Review by Kcastagnola
This recipe is healthy, easy, and so fast to make! I substitute the teriyaki sauce for a low sodium soy sauce, I prefer less sugar and its just as good (same amount as teriyaki sauce too).
Sometimes when I don't have time I just buy the pre chopped stir fry veggies at the grocery store. Usually two bags is perfect. This makes this recipe extremely fast and most important healthy!
- 3 boneless skinless chicken breast halves, cut into strips or chunks
- salt and pepper
- 3 cloves garlic or 2 tablespoons jarred minced garlic
- 3 heads broccoli, cut
- 1⁄2-1 cup baby carrots, sliced thin
- 1 small onion, sliced
- 1 (16 ounce) package snow peas, fresh or frozen
- 2 -4 teaspoons sesame oil (you can substitute olive oil, canola, etc.)
- 1⁄4 cup teriyaki sauce, to taste
- hot cooked rice (I use brown or Uncle Ben's long grain and wild)
Directions See How It's Made
- Heat about a tsp or two of sesame oil over high heat in a large skillet.
- Add garlic and sauté until golden.
- Add chicken, sprinkled with salt and pepper, and stir fry until no longer pink (you may need to lower the heat so garlic doesn't burn.) Remove chicken and garlic from pan.
- Add another tsp or two of sesame oil and return to high heat.
- Add all vegetables and stir fry for 5 or 10 minutes, or until tender-- if using frozen snow peas, add them the last couple of minutes.
- Add back chicken and garlic and add teriyaki sauce.
- Stir fry another minute or two.
- Serve over hot cooked rice.