Teriyaki Chicken Veggie Stir-fry
Author: 
Recipe type: Main Dish
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Teriyaki Chicken Veggie Stir-fry
Ingredients
  • 1 Pound Boneless Skinless Chicken Breast, cubed
  • 3 Cloves Garlic, crushed and diced
  • 5-6 Green Onions, sliced
  • ½ Red Bell Pepper, thinly sliced
  • ½ Yellow Bell Pepper, thinly sliced
  • ½ Orange Bell Pepper, thinly sliced
  • 2 Cups Broccoli, broken into florets
  • 1 Cup Carrot, cut in matchsticks
  • 3-4 Tablespoons Vegetable Oil
  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Rice Wine Vinegar
  • 2-3 Tablespoons Soy Sauce
  • ½ Cup Teriyaki Baste & Glaze with Honey & Pineapple
  • 1 Teaspoon Salt
  • 2 Tablespoons Aleppo Pepper, if desired
Instructions
  1. Heat cooking oil in a large skillet or wok.
  2. Add the cubed chicken and cook 5-6 minutes stirring often.
  3. Add the broccoli and salt.
  4. Saute 4- 5 minutes.
  5. Remove the chicken and broccoli to a large bowl.
  6. Pour the sesame oil into the pan and once hot, add the bell peppers.
  7. Saute 2-3 minutes.
  8. Add the green onions and garlic and saute 2-3 more minutes.
  9. Add the rice wine vinegar and soy sauce.
  10. Return the chicken and broccoli to the pan.
  11. Add in the Teriyaki Baste and Glaze and the Aleppo pepper.
  12. Stir well then cover and cook 3-4 minutes.
  13. Serve with steamed rice. Afiyet olsun!
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2016/05/teriyaki-chicken-veggie-stir-fry.html