Teriyaki Chicken Stir Fry

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Soy sauce

  Made from soy (tamari)

  ⅓ cup or 96g

• Vinegar

  Distilled

  ⅓ cup or 80g

• Honey

  ⅓ cup or 113g

• Garlic

  Raw

  2 tsp or 6g

• Ginger

  Spices, ground

  2 tsp or 4g

• Chili powder

  Spices

  1 tsp or 3g

• Jasmine Rice

  Compliments

  1 cup or 187g

• Birds Eye® Steamfresh® Mixtures Broccoli

  Birds Eye Steamfresh

  316g

Directions

1. Heat a large skillet or wok over medium high heat. Add one tablespoon of vegetable oil to the skillet to heat.
2. Dice the chicken and add to the skillet. Cook, stirring often, about 6 minutes or until cooked through. Remove to a plate and set aside.
3. Add another tablespoon of oil to the skillet. Stir in the peppers, broccoli, and cauliflower and let cook for 5 minutes or until tender-crisp, stirring often.
4. Stir together soy sauce, vinegar, honey, garlic, ginger, and chili paste in a small bowl. Add to pan and stir to coat. Cook 3 minutes, stirring often.
5. Return chicken to the pan and cook for 2 minutes while stirring.
6. Serve immediately.
7. Recipe by: Karly Campbell (source: https://thatlowcarblife.com/teriyaki-chicken-stir-fry-recipe/)