Ingredients
Scale
- Oil (I use canola)
- 1 lb boneless skinless chicken breasts or thighs, cut up into bite sized pieces
- 3 cups frozen stir-fry vegetables
- ¼ cup teriyaki sauce (see recipe below)
- 3 cups of steamed rice
- Additional teriyaki sauce, if desired
Instructions
- Place a little oil in the bottom of a wok or non-stick skillet over medium heat. Give the oil and pan a minute or two to get hot.
- Then add your chicken to the pan and cook for a few minutes.
- Add 1-2 Tbsp of teriyaki sauce and for 3 minutes more until the chicken is fully cooked.
- Add the frozen veggies to the pan. Cover and cook for 5 to 7 minute more, stirring every couple of minutes, until veggies are heated through.
- Add the remaining teriyaki sauce to the mixture and serve over the rice. Serve with additional teriyaki sauce if desired.
