Ingredients:
- 1 lb boneless, skinless chicken breast cut into 1-inch cubes
- 2 tbsp olive oil divided
- 1 cups broccoli florets
- ½ medium onion
- 1/2 yellow bell pepper cut into 1-inch pieces
- 1/2 red bell pepper cut into 1-inch pieces
- 1 cup carrots sliced
- ½ cup celery sliced
- I can sliced water chestnuts, sliced, drained
- 1 Bottle Soy Vay Veri Veri Teriyaki Marinade & Sauce – we also like their Orange Ginger and Island Teriyaki
Directions:
- Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
- Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
- Reduce heat to medium and add remaining tablespoon of oil to the skillet.
- Add, onion, bell pepper, carrots, celery and cook, stirring occasionally, just until crisp tender.
- Add broccoli, cook just until crisp tender( just a few minutes).
- Add water chestnuts.
- Add chicken back into the skillet and stir to combine.
- Shake Veri Veri Teriyaki well and add to desired level of sauce.
- Stir until heated through.
- Serve with rice if desired.
Prep Time: 8 minutes.
Cook Time: 10 minutes. Remember to start rice before beginning to cook stir fry.
Total Time: 18 minutes.
Servings: 4.
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