Market Basket Chicken Vegetable Stir-fry

• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon minced scallions
• 1 pound boneless, skinless, chicken breasts, sliced into strips
• 1 cup broccoli spears
• 1 cup julienned carrots
• 1/2 pound green beans, chopped
• 1/2 cup julienned red pepper
• 1 cup quartered button mushrooms
• 3 heads baby bok choy, chopped
• Low sodium teriyaki sauce

1. Heat the oil in a wok over high heat.
2. Add the garlic, ginger, and scallions.
3. Cook until aromatic, about 2 minutes.
4. Add the chicken.
5. Saute until the edges are brown, about 3 to 4 minutes.
6. Add the broccoli, carrots, and green beans to the wok.
7. Cook approximately 5 to 8 minutes, until the vegetables begin to become tender.
8. Add the red pepper, mushrooms, bok choy, and teriyaki sauce to the wok, cook approximately 5 to 8 minutes more, or until chicken is cooked through and vegetables are done to your likeness.
9. Taste and adjust seasonings.
10. Serve immediately.

sesame oil, garlic, ginger, scallions, chicken breasts, broccoli spears, carrots, green beans, red pepper, mushrooms, choy, teriyaki sauce

Taken from www.foodnetwork.com/recipes/market-basket-chicken-vegetable-stir-fry-recipe.html (may not work)