Sunday, November 28, 2010

Asian Chicken Stir Fry

I'm ready for a change of pace from the roast turkey. How about you? Not that it was bad. It was quite wonderful, but I have to quickly change back to the reality of work, school, and all the shopping I need to finish before Christmas comes to town.

Here's a refreshing change of pace for a quick weeknight supper. Chicken with a Teriyaki kick. Do not use store bought teriyaki sauce for this. Make sure to get the baste and glaze, which you can find in the Asian food aisle of the market.

1 pound cut-up chicken breast for stir-fry
1/2 cup teriyaki baste and glaze
3 tablespoons lemon juice
1 bag (16 ounces) frozen broccoli, carrots, water chestnuts and red peppers (or other combination)
Hot cooked rice, couscous, or noodles, if desired

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center.
Stir in remaining ingredients except rice. Heat to boiling, stirring constantly; reduce heat. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with rice.

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