TLC Cooking "Asian Chicken Stir-fry"

Asian Chicken Stir-fry

YIELD Makes 6 servings
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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:

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

This recipe appears in: Asian

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