Asian Chicken & Veggie Stir Fry
Ingredients
1/2 lb. Boneless skinless chicken breast
2 tbl. Bottled teriyaki sauce, divided
1 1/2 tbl. Cornstarch, divided
1 Large garlic clove minced
1/2 tsp. Minced gingerroot
1/2 c. Chicken broth
1/4 tsp. Hot pepper flakes
2 tbl. Butter, divided
1/2 c. Julienned carrots
1/2 c. Diagonally cut snow peas
1/2 c. Bean sprouts or water chestnuts
1 Small onion quarted and thinly sliced
Toasted sesame seeds
Preparation
Cut chicken into strips. Combine 1 tbl. of the teriyaki sauce and 3/4 tbl. cornstarch with garlic and ginger in a small bowl. Add chicken and stir to coat. In a second small bowl combine remaining teriyaki sauce and cornstarch. Stir in chicken broth and hot pepper flakes; set aside.
Melt 1 1/2 tbl. butter in a large non-stick frypan over med-high heat until foamy. Gradually add chicken pieces and stir fry 5 minutes or until chicken is cooked; remove from pan.
Heat remaining 1/2 tbl butter in same pan. Add carrots, snow peas, bean sprouts or water chestnuts and onion. Stir fry 5 minutes or until veggies are crisp-tender.
Stir chicken and reserved teriyaki sauce mixture into pan. Cook and stir over med-high until mixture boils and thickens.
Serve sprinkled with sesame seeds over rice or noodles.