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    Chicken: Chicken Veggie Stirfry


    Source of Recipe


    Kathleen Daelemans, cooking thin, on food tv network

    List of Ingredients




    1 tablespoon sesame oil
    1 tablespoon minced garlic
    1 tablespoon minced ginger
    1 tablespoon minced scallions
    1 pound skinless boneless chicken, cut in strips
    1 cup broccoli spears
    1 cup julienned carrots
    1/2 pound green beans, chopped
    1/2 cup julienned red pepper
    1 cup quartered button mushrooms
    3 heads baby bok choy, chopped
    teriyaki sauce, low sodium

    Recipe



    Heat the oil in a wok over high heat. Add the garlic, ginger, and scallions. Cook until aromatic, about 2 minutes. Add the chicken. Saute until the edges are brown, about 3 to 4 minutes. Add the broccoli, carrots, and green beans to the wok. Cook approximately 5 to 8 minutes, until the vegetables begin to become tender. Add the red pepper, mushrooms, bok choy, and teriyaki sauce to the wok, cook approximately 5 to 8 minutes more, or until chicken is cooked through and vegetables are done to your likeness. Taste and adjust seasonings. Serve immediately.

 

 

 

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