Teriyaki Chicken Stir-fry

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1/2 cup teriyaki sauce
• 2 tablespoons light soy sauce
• 1 teaspoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon canola oil
• 1 lb boneless chicken breast, cut into bite-size strips
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 cup shredded carrot
• 2 scallions, sliced thin ( part plus 2 inches of the green part)

Recipe

• 1 in a small bowl, whisk together teriyaki sauce, soy sauce and vinegar. dissolve cornstarch in 1 tbsp water and stir into the sauce mixture; set aside.
• 2 in wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
• 3 add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
• 4 add sauce to skillet and cook, stirring, until heated through and sauce is thickened.