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Easy Chicken Teriyaki Stir-Fry
Serves 4
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Ingredients:
| 3 boneless skinless chicken breasts, cut into bite-sized pieces |
| 1 bottle Litehouse Teriyaki Sauce, (12 oz.) |
| House of Tsang Wok Oil |
| 1 bunch scallions, thinly sliced |
| Toasted sesame seeds, for garnish |
Directions:
- Place cut-up chicken breast in sealable plastic bag with ½ cup of the teriyaki sauce, shaking to coat evenly. Refrigerate at least 30 minutes and up to overnight.
- Preheat large wok or skillet over high heat and add 1 tablespoon wok oil to pan. Stir-fry chicken in two batches and remove to platter and cover with foil to keep warm.
- Add another tablespoon of the wok oil to the hot pan and add stir-fry veggies. Stir-fry veggies until they have a crisp-tender texture. Add chicken back to the pan and add the rest of the teriyaki sauce. Heat through and stir in scallions.
- Serve stir-fry over hot cooked rice and garnish with toasted sesame seeds.
- On the Rocks Wine & Spirits® recommends the following wine with this recipe:
| Course: | Dinner |
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