Ingredients
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3 chicken breasts, sliced very thin (easiest done while slightly frozen)
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1/4 cup minced garlic
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1 cup teriyaki sauce
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1 bunch broccoli, cut into florettes
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3 medium carrots, thin sliced on bias
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1 red onion, cut bite size
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snow peas
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1 -2 tablespoon cooking oil
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1 dash crushed red pepper flakes
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sesame oil, to taste (added at the end)
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toasted sesame seeds, for garnish
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cooked rice, to serve over
Instructions
- At least two hours before dinner, combine sliced chicken, garlic, and teriyaki sauce in a bowl.
- Stir, cover, and refrigerate until dinner time.
- Heat wok, or wok-style pan, to high heat; add oil.
- Add chicken and stir until cooked, then add veggies.
- Continue to stir and cook until veggies are firm, then add crushed red pepper flakes to taste and garnish with sesame seeds.
- Serve immediately over rice.
- Note: If you find that your sauce was too liquid the first time you prepare this, try adding a teaspoon of cornstarch to the teriyaki chicken mixture before stir frying next time.