Ingredients
1/3 C teriyaki sauce
1/2 tsp ground ginger
1 med garlic clove(s), minced
1 1/2 lb uncooked boneless, skinless chicken breast(s), tenders (about 12 tenders)
2 tsp canola oil
1 C bamboo shoots
1 C water chestnuts, sliced
1 1/2 C carrot(s), sliced
1 1/2 C chinese cabbage, shredded
2 C snow peas
Place teriyaki sauce, ginger and garlic in a large re-sealable plastic bag. Add chicken, seal bag and shake until well combined; marinate at least 20 minutes.
Heat oil in wok or large skillet over high heat until sizzling. Add vegetables and stir-fry 5 minutes. Remove from wok, cover to keep warm and set aside. (Note: Save time by purchasing two 12 oz bags of ready-to-eat fresh Asian vegetables.)
Add chicken and marinade to wok; stir-fry until chicken is no longer pink in center, about 8 minutes.
Add vegetables back to wok and stir until well combined. Serve hot.
Yields: Aprox. 3 chicken tenders,
1 1/2 cups of vegetables per serving.
