CHICKEN TERIYAKI STIR-FRY
A quick and easy Asian stir-fry for weeknights! Serve with your favorite sides such as fried rice, Jasmine rice, or pot-stickers.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1 lb. Chicken thighs, sliced thin
1/2 bottle Robert Rothschild Farm Sriracha Teriyaki Sauce
1 Tbsp. Canola oil
2 cloves Garlic, minced
5 cups Vegetables (Suggestions: 2 cups bok choy, 1 cup carrots, julienned, 2 cups broccoli florets, 1 cup sugar snap peas, trimmed, 1 cup shitake mushrooms, sliced, 1 red bell pepper, sliced)
1/4 cup Green onion
Heat large skillet or wok over medium heat. Place thin sliced chicken thighs on a cutting board and slice 1/2-inch strips. Add oil in skillet along with sliced chicken sautéing for 5 minutes. Remove chicken from wok. Increase wok to high heat and add vegetable blend and stir-fry for 5 minutes. Add green onion and Sriracha Teriyaki Sauce and serve over rice.