Teriyaki Chicken Stir-Fry
A Betty Crocker betty-crocker-basics recipe for Teriyaki Chicken Stir-Fry.
Ingredients
- 1 pound skinless, boneless chicken breast halves
- 1 tablespoon vegetable oil
- 1/2 cup teriyaki baste and glaze
- 3 tablespoons lemon juice
- 1 (16 ounce) bag frozen broccoli, carrots and water chestnuts
Instructions
- 1
If the chicken is frozen, place it in the refrigerator the night before you plan to use it or for at least 12 hours.
- 2
Cut and discard fat from chicken with kitchen scissors or knife.
- 3
Rinse chicken under cold water, and pat dry with paper towels.
- 4
Cut into 1-inch pieces.
- 5
Heat the skillet over high heat 1 to 2 minutes. Add the oil to the hot skillet. If using a wok, rotate it to coat the side with oil.
- 6
Add the chicken. Stir-fry with a turner or large spoon 3 to 4 minutes, lifting and stirring constantly, until chicken is no longer pink in center.
- 7
Stir in the teriyaki glaze, lemon juice and frozen vegetables. Although thawing the vegetables is not necessary, stir them into the chicken mixture to allow them to cook uniformly.
- 8
Heat the mixture to boiling over high heat, stirring constantly. Reduce heat just enough so mixture bubbles gently. Cover and cook about 6 minutes or until vegetables are crisp-tender when pierced with a fork.