YIELD Makes 6 servings

INGREDIENTS

2 tablespoons cornstarch
1 pound chicken breast tenders, cut into 4 crosswise pieces each
1 tablespoon peanut or canola oil
1/2 16-ounce bag ready-to-cook frozen mixed Asian vegetables
1/4 cup teriyaki marinade
1/2 cup water

PREPARATION:

  1. Place cornstarch and chicken pieces in plastic bag; shake well to coat.
  2. Heat oil in 12-inch nonstick skillet over medium-high heat. Add vegetables; stir-fry until tender, 4 to 5 minutes.
  3. Push vegetables to one side of pan. Add chicken pieces; stir-fry until cooked through, about 4 minutes.
  4. Add teriyaki marinade and water; bring to a boil, stirring constantly, until sauce thickens.
  5. Serve immediately over hot cooked rice.
This recipe appears in: Asian

You Might Also Like

Chicken Fajita Wraps

Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.

Pork Curry over Cauliflower Couscous

Learn to cook authentic Middle Eastern cuisine by checking out our collection of recipes. And you can use a fork if you'd like.

search recipes
  • Most Popular

  • Most Watched

Don't Miss