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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I got this recipe about 20 years ago. We still love it. Ingredients:
1 lb chicken breast, cut into bite size pieces |
3 tablespoons teriyaki sauce |
3 tablespoons water |
1/4 teaspoon ginger |
1 tablespoon green onion, chopped |
1/2 teaspoon garlic powder |
1 bunch broccoli |
1 green pepper, in strips |
1 cup sliced mushroom |
2 tablespoons canola oil |
1 tablespoon cornstarch |
Directions:
1. Heat Teriyaki sauce, water, ginger, onion and garlic powder to a boil.
2. Cook for 2 Minutes.
3. Let cool and pour over chicken.
4. Marinate for at least 20 minutes.
5. Drain Chicken reserving the marinade.
6. Heat wok and add oil.
7. Add chicken stirring quickly to cook.
8. About 5-7 minutes.
9. Add vegetables, cooking until desired crispness.
10. Place chicken and vegetables on a platter.
11. Pour marinade into wok and heat to boil.
12. Mix cornstarch with 2-3 Tbsp cold water.
13. Slowly add to marinade.
14. Heat until thickened.
15. Pour over chicken and vegetables.
16. Serve with rice.
17. Variation: Substitute lean beef for chicken.
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