Chicken With Crunchy Vegetables

• 34 lb chicken breast, skinless, boneless, cut into 1-inch pieces
• 14 cup low-sodium teriyaki sauce, divided
• 1 teaspoon dark sesame oil
• 1 cup diagonally sliced celery
• 34 cup thinly sliced carrot
• 1 garlic clove, crushed
• 1 cup coarsely shredded red cabbage
• 1 (8 ounce) can sliced water chestnuts, drained

1. Combine chicken and 1 tablespoon teriyaki sauce in a bowl; stir well.
2. Let stand 10 minutes.
3. Heat oil in a nonstick skillet over medium-high heat.
4. Add celery, carrot, and garlic; stir-fry 1 minute.
5. Stir in cabbage and water chestnuts; remove from skillet.
6. Add chicken; stir-fry 3 minutes.
7. Add remaining teriyaki sauce; stir-fry 1 minute.
8. Return cabbage mixture to skillet; stir-fry 1 minute or until done.

chicken, teriyaki sauce, dark sesame oil, celery, carrot, garlic, red cabbage, water chestnuts

Taken from www.food.com/recipe/chicken-with-crunchy-vegetables-298368 (may not work)