Chicken and Vegetable Stir Fry

1 lb Chicken Breast, no skin, cut into cubes
2 large Carrots, thinly sliced
1 bunch Asparagus, cut into pieces
1/2 c. diced Yellow Bell Pepper
2 medium radishes, thinly sliced
1 c. sliced Mushrooms
1 small onion, cut in half and sliced
2 Tbs. lite soy sauce
2 tsp. sesame oil
2 Tbs. apple cider vinegar
3 -4 garlic cloves, pressed
1/2 c. Teriyaki Sauce
2 Tbs. Canola Oil
hot pepper flakes, to taste
ground ginger, to taste
5-spice powder, to taste
dried basil, to taste

Place cut chicken into a freezer bag.

In a bowl, combine soy sauce, teriyaki sauce, sesame oil, vinegar, garlic, ginger, 5-spice powder, basil, and hot pepper flakes. Add to chicken and seal bag tightly; shake to combine.

Refrigerate for at least 30 minutes, but no longer than 3 hours.

In the meantime, thinly slice the carrots, onion, pepper, and radishes. Chop the asparagus into even sized pieces.

Heat a large pan over medium-high heat. If using a non-stick pan, less oil will be needed. Allow pan to heat for about 2 minutes, then add canola oil.

Drain chicken from marinade, reserving marinade.

Swirl oil around the pan then add drained chicken. Use a spoon or spatula to move chicken around the pan. Allow to chicken to cook through, about 5 minutes, stirring occasionally. Add all veggies and stir well. Allow veggies to cook until desired tenderness, stirring occasionally, for up to 5 minutes. Add extra marinade and bring to a boil; boil for 2 minutes.

Serve over brown rice. Makes 4 one (generous) cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user LIVELOVEHAPPY.