Keisha's Teriyaki Chicken Stir-Fry
Ingredients
- 6 (5 ounce) skinless, boneless chicken breasts, cubed
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 medium green bell pepper, cut into strips
- 1 medium red bell pepper, cut into strips
- 1 medium yellow bell pepper, cut into strips
- 1 medium orange bell pepper, cut into strips
- 1 large onion, chopped
- 2 cups frozen mixed vegetables, thawed
- 1 cup fresh bean sprouts
- ½ cup sliced water chestnuts, drained
- ¼ cup soy sauce
- ¼ cup teriyaki sauce
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Instructions
- Season chicken with salt and pepper. Heat oil in a wok over medium-high heat. Saute chicken in the hot oil until browned, about 5 minutes. Transfer chicken to a plate.
- Add bell peppers and onion to the hot wok and saute for 5 minutes. Add mixed vegetables, bean sprouts, and water chestnuts; saute for 2 minutes. Return chicken to the wok. Add soy sauce and teriyaki, and continue to cook until chicken is no longer pink in the centers, about 5 minutes more.
Source
Original recipe: View Original