Chicken Teriyaki Stir-Fry
6
Product(s) Used
Special Diet
Dairy-Free, Gluten-FreeCourse
Main CourseMain Ingredient
Chicken, Poultry, Vegetables, Rice & GrainsOccasion
Quick & Easy, Entertaining, Kid-FriendlyIngredients
- 4 ounces boneless skinless chicken breasts, sliced into 1/2 inch strips
- 2 tbsp sesame oil, divided
- 1 yellow onion, thinly sliced
- 1 medium zucchini, halved and sliced into 1/2 inch strips
- 1 red bell pepper, seeded and sliced into 1/2 inch strips
- 1 cup small broccoli florets
- 1 1/2 cups cabbage, thinly sliced
- 3/4 cup SAN-J Teriyaki Sauce
- 1/4 cup fresh green onions, thinly sliced
- 3-6 cups steamed white rice
Directions
- In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the chicken and sauté for 3-5 minutes just until no longer pink. Remove the chicken and set aside.
- Heat the remaining 1 tablespoon of oil in the wok. Add the vegetables and sauté for 3 minutes over medium-high heat.
- Add the chicken back into the pan with the SAN-J Teriyaki Sauce. Cook for 5 more minutes until the vegetables are tender and the sauce thickens. Remove from the heat.
- Serve over white rice garnished with green onions.
Check out more teriyaki sauce main course recipes.Â
