Chicken Stir-Fry

• 4 chicken breasts
• 1/4 c. olive oil
• 2 Tbsp. teriyaki sauce
• 1 tsp. soy sauce
• 1/2 c. white cooking wine
• 1 garlic clove
• 1/2 c. broccoli
• 1/2 c. carrots
• 1/2 c. snow peas in pod
• 1/2 c. green peppers
• 1 small can water chestnuts
• 1/2 c. cauliflower
• 1/2 c. onions (red)
• 1/2 c. red peppers

1. Skin chicken breasts and remove from the bone.
2. Brown chicken in olive oil.
3. Add 1/2 cup white cooking wine; immediately add fresh vegetables to pan.
4. Cook in wok or cast-iron frypan over high heat or nonstick frypan, until vegetables are heated (10 to 12 minutes).
5. Do not over cook vegetables.
6. Add teriyaki sauce and soy sauce.
7. Serve with cooked rice.
8. Serves 4 to 6 persons.

chicken breasts, olive oil, teriyaki sauce, soy sauce, white cooking wine, garlic, broccoli, carrots, snow peas, green peppers, water chestnuts, cauliflower, onions, red peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=978509 (may not work)