Ingredients
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1/2 cup teriyaki sauce
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2 tablespoons light soy sauce
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1 teaspoon rice vinegar
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1 tablespoon cornstarch
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1 tablespoon canola oil
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1 (8 ounce) package sliced fresh mushrooms
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1 (8 ounce) can sliced water chestnuts, drained
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2 scallions, sliced thin (white part plus 2 inches of the green part)
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1 cup shredded carrot
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1 lb boneless chicken breast, cut into bite-size strips
Instructions
- 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.
- In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
- Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
- Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.