(20 Minute) Stir Fry Chicken Oriental
by Donna Dick
About 7 bucks, ONE pan and 20 minutes, you've got a complete delicious meal for a family of 4 ~!!!
This recipe is also good made with beef, shrimp, or pork; (Always cook pork thoroughly).
Serves: 4 Prep: 5 min Cook: 20 minutes
3 Tablespoons vegetable oil
2 large chicken breasts (skinless, boneless)
1-(16 oz)pkg frozen Sugar Snap Peas (or any) frozen Oriental Stir Fry Vegetables
1-(7 oz) can mushrooms, drained (optional)
1-(5 oz) can water chestnuts, drained
1/2 cup water
1/2 cup teriyaki sauce
3 Tbs cornstarch
1 Tbs sugar, or brown sugar, or honey, or molasses
1)Cut chicken breasts into 1+1/2 inch cubes.
2)Heat oil in large fry pan. Sauté chicken 5 - 6 minutes over medium heat until the meat turns white and no longer pink in the middle. Chicken should be tender; don’t overcook or meat will be tough and chewy.
3) Add stir fry vegetables. Stir fry into chicken 5 minutes until vegetables are thawed. Drain excess oil from pan.
4) Drain water chestnuts and mushrooms. Add to stir fry.
5) In measuring cup; Mix teriyaki into the water, add cornstarch and stir well until no longer lumpy. Pour over stir fry meat/vegetables. Stir constantly until mixture thickens. Immediately remove from heat. Serve alone, or over rice or oriental noodles. Also great served as fajitas. If you like it a little sweeter, add more sugar, honey, or molasses.
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