Teriyaki Chicken Stir-Fry

Serve over rice or chow mein noodles.

• Ready In: 26 mins
• Serves: 4

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)

Directions

1. 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.
2. In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
3. Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
4. Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.