Chicken Stir Fry

After making this dish many times, I found the perfect sauce that completes this dish. So yummy!

Ingredients:

• 1 lb chicken breasts, boneless, skinless, cut into 1 inch pieces
• 2 tablespoons olive oil, divided
• 1 onion, diced
• 1 cup mushrooms, sliced
• 1 (12oz) bag broccoli
• 1 (12oz) bag shredded cabbage, mixed
• I carrot, peeled
• 1 green scallion, sliced (optional)
• 2 teaspoons fresh ginger, minced
• 1 teaspoon fresh garlic, minced
• 1/4 cup teriyaki sauce
• 1/2 cup chicken broth (I used low sodium)
• 1 teaspoon soy sauce
• 1 teaspoon honey
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• salt and pepper

Instructions:

1. In a large frying pan or wok, heat olive oil over medium heat. Add onion and sautée for about 5 minutes.
2. Add broccoli, mushrooms, cabbage, carrots and green scallions and cook for an additional 5 minutes or until vegtables are tender.
3. Add ginger and garlic to pan and cook for 30 seconds more.
4. Removes vegetables from pan; place on a plate and cover. Wipe pan clean and add remaining tablespoon of olive oil.
5. Season chicken breasts on both sides with salt and pepper. Add to pan and cook for 4-5 minutes or until chicken is golden brown and cooked through.
6. Add vegetables back in pan and toss with chicken. Cook for about 2 minutes or until vegetables are warmed through.
7. In a medium bowl whisk together teriyaki sauce, chicken broth, soy sauce, honey and sesame oil and pour into pan and cook for 1 minute more.
8. In a small bowl whisk together cornstarch with 1 tablespoon of water. Add to pan and bring to a boil; cook for about 1 minute or until sauce begins to thicken.
9. Serve immediately. I love it over white rice 🙂
10. Enjoy!!