Teriyaki Chicken Stir-Fry


  • 12cup teriyaki sauce
  • 2tablespoons light soy sauce
  • 1teaspoon rice vinegar
  • 1tablespoon cornstarch
  • 1tablespoon canola oil
  • 1lb boneless chicken breast, cut into bite-size strips
  • 1(8 ounce) packagesliced fresh mushrooms
  • 1(8 ounce) can sliced water chestnuts, drained
  • 1cup shredded carrot
  • 2scallions, sliced thin (white part plus 2 inches of the green part)



  1. In a small bowl, whisk together teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside.
  2. In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
  3. Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
  4. Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.

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