Teriyaki Chicken Veggie Stir-fry
Author: April Ozbilgin
Recipe type: Main Dish
Cuisine: Asian
Prep time:
Cook time:
Total time:
Serves: 4
- 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
- Heat cooking oil in a large skillet or wok.
- Add the cubed chicken and cook 5-6 minutes stirring often.
- Add the broccoli and salt.
- Saute 4- 5 minutes.
- Remove the chicken and broccoli to a large bowl.
- Pour the sesame oil into the pan and once hot, add the bell peppers.
- Saute 2-3 minutes.
- Add the green onions and garlic and saute 2-3 more minutes.
- Add the rice wine vinegar and soy sauce.
- Return the chicken and broccoli to the pan.
- Add in the Teriyaki Baste and Glaze and the Aleppo pepper.
- Stir well then cover and cook 3-4 minutes.
- 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
3.5.3208