Categories: Chicken, Oriental, Poultry

Ingredients

• 1/3 cup teriyaki sauce
• 1/2 teaspoon ground ginger
• 1 medium garlic clove, minced
• 1 1/2 pound uncooked boneless, skinless chicken breast, tenders (about 12 tenders)
• 2 teaspoon canola oil
• 1 cup bamboo shoots
• 1 cup water chestnuts, sliced
• 1 1/2 cup carrot(s), sliced
• 1 1/2 cup Chinese cabbage, shredded
• 2 cup snow peas

Directions

1. Place teriyaki sauce, ginger and garlic in a large resealable plastic bag. Add chicken, seal bag and shake until well combined; marinate at least 20 minutes.

2. Heat oil in wok or large skillet over high heat until shimmering (very hot). Add vegetables and stir-fry 5 minutes. Remove vegetables from wok, cover to keep warm and set aside.

3. Add chicken and marinade to wok; stir-fry until chicken is no longer pink in center, about 8 minutes.

4. Add vegetables back to wok and stir until well combined; serve hot. Yields about 3 chicken tenders and 1 1/2 cups of vegetables per serving.

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