Oriental Stir-Fry Chicken

• 4 (4 oz.) boneless chicken breasts, cut into 1/2-inch strips
• 1/3 c. teriyaki sauce
• 2 tsp. peeled and grated ginger root
• 1 clove garlic, crushed
• 1 c. chicken broth
• 1 1/2 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• 1 Tbsp. sesame oil, divided
• 3 c. fresh broccoli flowerets
• 2 medium sweet red peppers, cut into strips
• 1/2 c. chopped green onion
• 5 c. long grain rice, cooked

1. Put chicken in a
2. bag.tombine
3. teriyaki sauce, ginger root and garlic in small
4. bowl,tour
5. over chicken and shake. Marinate 2to 4
6. hours.
7. Remove
8. chicken
9. and
10. discard
11. mix. Combine chicken broth, soytauce
12. and cornstarch in bowl, set aside. Using wok or skillet, add half tablespoon oil and heat to medium-high heat.
13. Cook
14. chicken until tender, take out and drain on paper towel.
15. Wipe wok
16. clean and start fresh.
17. Add 1 teaspoon oil and heat
18. to medium, add broccoli, cook 2 minutes until tender.
19. Add
20. peppers
21. andtnions and cook until crisp. Take out and set
22. aside.
23. Add
24. to wok broth mixture.
25. Stir and cook until it thickens
26. a little, then add chicken and vegetables.
27. Cook and stir
28. until
29. well
30. heated and serve over rice. Serves five.

chicken breasts, teriyaki sauce, ginger root, clove garlic, chicken broth, soy sauce, cornstarch, sesame oil, fresh broccoli flowerets, sweet red peppers, green onion, long grain rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=630437 (may not work)