Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Market Basket Chicken Vegetable Stirfry




Source of Recipe


foodtv.com






List of Ingredients



• 1 T sesame oil
  
• 1 T minced garlic
  
• 1 T minced ginger
  
• 1 T minced scallions
  
• 1 lb boneless, skinless, chicken breasts, sliced into strips
  
• 1 cup broccoli spears
  
• 1 cup julienned carrots
  
• 1/2 lb green beans,chopped
  
• 1/2 cup julienned red pepper
  
• 1 cup quartered button mushrooms
  
• 3 heads baby bok choy, chopped
  
• Low sodium teriyaki sauce
  
• White rice
  






Instructions



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






Final Comments


Yield: 6 servings