Teriyaki Chicken With Asparagus |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A different and satisfying stir-fry. For a vegetarian option, omit chicken. Great recipe to use up left-over chicken. Ingredients:
1 tablespoon vegetable oil |
12 asparagus spears, cut into quarters |
1 tablespoon minced garlic |
1/2 cup bell pepper, sliced thinly |
1/2 cup onion, diced |
1 1/2 sliced mushrooms |
1/2 lb chicken breast, diced |
3 cups prepared rice |
1/4 cup dried cranberries |
2 teaspoons cornstarch |
3 tablespoons teriyaki sauce |
1/2 cup chicken broth |
Directions:
1. Heat vegetable oil in a large skillet until hot.
2. Saute asparagus, peppers, onions, garlic and mushrooms for 3-5 minutes.
3. Mix in chicken, rice and cranberries. Saute an additional 5-7 minutes.
4. Combine cornstarch, teriyaki and chicken broth.
5. Stir mixture into sauté mix and cook until thickened.
6. Serve hot.
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