Chicken Stir Fry

• 2 Tablespoons Sesame Oil, Divided
• 2 whole Boneless, Skinless Chicken Breast Halves (or Other Protein, Like Beef, Tofu Or Shrimp)
• 1 pinch Kosher Salt, To Coat Chicken
• 1 pinch Freshly Ground Black Pepper, To Coat Chicken
• 2 cloves Garlic, Minced
• 1 whole Shallot, Finely Chopped
• 1/2 whole Onion, Chopped
• 2 cups Broccoli Florets, Packed
• 10 whole Crimini Mushrooms, Quartered
• 2 cups Snow Peas
• 3 Tablespoons Low Sodium Soy Sauce
• 1 Tablespoon Teriyaki Sauce
• 1/2 teaspoons (or 1/4 Teaspoon Of Fresh) Ground Ginger

1. Heat 1 Tablespoon of oil over medium-high heat in a wok or large skillet.
2. Generously season chicken with salt and pepper on both sides.
3. Place chicken into hot oil in skillet.
4. Cook until well-browned on each side and cooked mostly through, about 6-8 minutes per side.
5. (If its not cooking quickly enough but is already browned, just cover the pan for a bit).
6. When its done, remove chicken from the pan.
7. Once cooled, slice chicken into bite-size pieces and set aside.
8. Heat remaining oil in same skillet and add the garlic, shallot, vegetables, soy sauce, teriyaki sauce and ginger.
9. Stir fry the mixture until vegetables start to soften, about 4-6 minutes.
10. Add the sliced chicken and combine well.
11. Cook 1 additional minute and then remove from heat.
12. Serve with rice as accompaniment, if desired.
13. Enjoy!

sesame oil, chicken, kosher salt, freshly ground black pepper, garlic, shallot, onion, broccoli, crimini mushrooms, snow peas, soy sauce, teriyaki sauce, ground ginger

Taken from tastykitchen.com/recipes/main-courses/chicken-stir-fry-3/ (may not work)