YIELD Makes 6 servings


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


  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
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