Teriyaki Chicken

• 2 tsp. vegetable oil
• 1 c. quartered broccoli spears
• 1/2 c. each: diagonally sliced green onions, carrot and celery (thin slices)
• 1/4 c. red or green bell pepper strips
• 3/4 c. hot water
• 1 Tbsp. teriyaki sauce
• 2 tsp. dry sherry
• 1 packet instant chicken broth
• 1 tsp. cornstarch
• 6 oz. skinned and boned cooked chicken, cut into thin strips
• 1 c. canned mushrooms, drained

1. In 10-inch skillet or wok, heat oil; add raw vegetables and stir-fry until tender-crisp, about 5 minutes.
2. In small bowl combine water, teriyaki sauce, sherry, broth mix and cornstarch. Add to vegetables and stir to combine thoroughly.
3. Bring to boil. Add chicken and mushrooms.
4. Reduce heat and let simmer until thoroughly heated.
5. Makes 2 servings.

vegetable oil, broccoli spears, green onions, red, hot water, teriyaki sauce, sherry, chicken broth, cornstarch, chicken, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=347206 (may not work)