Stir-Fry
List of Ingredients
4 boneless skinless chicken breasts
1/2 cup or so of House of Tsang Korean Teriyaki Stir-Fry Sauce
1 8 oz. bag of sugar snap peas or 2 good handfulls
Canola oil
Recipe
Take each chicken breast and cut it in half slabwise, then in half lengthwise. Then slice in 1/4 inch slices. Use a good sharp thin knife.
Cut the ends of the sugar snaps and break in half.
Start a pot of rice (I use Uncle Ben's).
Put some oil in a stir-fry skilled to cover the bottom. You don't need a wok for this. Get the oil hot and add the chicken and stir it around until the pink is gone. Add enough of the sauce to turn it all light brown. Add the sugar snaps. Cover with a piece of aluminum foil and simmer, stirring occasionally, until the rice finishes.
Serve it over the rice. We usually have a salad with this too.
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