Yum! I added some sliced red bell pepper strips to give the dish more colour. Used fresh broccoli instead of mixed frozen veggies, and added a drizzle of sesame oil and rice vinegar in the end as well as some sesame seeds. Enjoyed the dish with a bowl of rice, so good!
YIELD
6 servingsPREP
1 hrsCOOK
25 minREADY
1 hrsIngredients
Directions
In shallow baking dish , combine teriyaki sauce and water; add chicken pieces, coating well.
Cover and refrigerate two hours. Drain marinade from chicken pieces.
In large skillet or wok, heat oil; stir-fry chicken, garlic, and onion until chicken is slightly browned.
Stir in vegetables, ginger, and wine.
Cover; simmer 4 to 5 minutes, or until vegetables are tender crisp.
In small bowl, combine cornstarch and water until smooth.
Gradually add to skillet, stirring constantly, until thickened.
Drizzle a splash of vinegar.
Serve over hot rice.
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