Teriyaki Chicken(Stir-Fry Chicken With Steamed Vegetables)

• 2 lb. boneless chicken breasts, cut into small, bite size pieces (beef, veal, or pork can be substituted for chicken)
• 1 bag frozen stir-fry vegetables
• 1 medium red or green bell pepper
• 5 oz. jar mushrooms
• 8 oz. can sliced water chestnuts
• 1 large onion, chopped
• 1/4 c. low sodium soy sauce (plain or teriyaki)
• 1/4 c. red cooking wine
• 2-3 Tbsp. olive oil
• 1/2 tsp. black pepper
• 1/2 tsp. garlic salt

1. In large frying pan, cook chicken on high in olive oil, adding soy sauce during browning process to keep from sticking. Add wine and stir in onions, pepper, and garlic salt. Continue to add soy sauce as needed for liquid.
2. Cook on medium high for about 2 minutes.tdd mushrooms, water chestnuts, and bell pepper.
3. Cook on medium high for about 4 minutes.
4. Add frozen vegetables over top of chicken mixture. Allow vegetables to steam until desired tenderness; 1/4 cup water may be added before vegetables if there is not enough moisture to create steam.
5. Can be served over rice or with Chinese noodles.
6. Serves 4-6.

chicken breasts, vegetables, red, mushrooms, water chestnuts, onion, soy sauce, red cooking wine, olive oil, black pepper, garlic salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129931 (may not work)