- 2 TB Oil
- 500 g Chicken Fillets, cut into strips (just over 1 pound)
- Salt and Black Pepper, to taste
- 1 kg Oriental-Style Frozen Vegetables (just over 2 pounds)
- 1/2 cup Teriyaki Sauce
- 2 TB Soy Sauce
- 1 t Rice Vinegar
- 2 t Fresh Garlic, crushed
- 2 t Fresh Ginger, finely grated
- 1 TB Water
- 1 TB Cornflour (Cornstarch)
INSTRUCTIONS:
- Heat the Oil in a wok - stir-fry the Chicken until done - season lightly with Salt and Black Pepper - remove from wok and keep aside
- Add the Frozen Vegetables to the wok and stir-fry until soft but still a little crisp - add back the cooked Chicken
- In a small bowl combine the Teriyaki Sauce, Soy Sauce, Vinegar, Garlic, Ginger and Water - stir in the Cornflour (whisk lightly) until smooth - pour the sauce over the Chicken and Vegetables in the wok and stir - cook until warmed through and the sauce has thickened (about 3 - 5 minutes)
- Serve immediately over noodles, rice or even mashed potatoes
Source: With A Blast
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