Karen's Stir Fry

4 T Fusia Teriyaki Asian Sauce (Aldi)
16 oz Chicken - Boneless & Skinless Breast cut in bite size pieces
1-1/2 cup, strips or slices Carrots, raw
1.1/2 cup, sliced Sweet peppers (red, green yellow bell)
2 stalk, large (11"-12" long) Celery, sliced
1 cup Brocolli raw (I use the stems for stir fry, sliced)
1 cup Mushrooms, cooked (approx. 3 cups fresh)
1/2 cup Onions, raw/sliced
3 serving Green Onion sliced (3 stalks, green part)
2 tbsp Kikkoman Less Sodium Soy Sauce
3 clove Garlic minced
1 tsp Ginger Root minced
1/8th tsp red pepper flakes (by BUDDY_LOVE)
1 tsp Pepper, black

I buy large bags of fresh brocolli florets, I cut off the some of the stems and use in stir fry. Cut up vegetables the day before and place in a plastic bag in the refrigerator to save time.

If using fresh mushrooms, add 1 T Olive Oil to skillet over med heat and add mushrooms, cook to soften and set aside in small bowl.
In same skillet add 1T olive oil, carrots, bell pepper, celery, broccoli, onions, (save green onion) for garnish. Stir fry veggies over medium heat until softened but crisp, about 8-10 minutes. Place softened vegetables in a bowl with a lid, add soy sauce and allow veggies to steam while cooking the chicken. Season chicken with pepper, cook chicken in medium high skillet, while cooking chicken add garlic, ginger root, and red pepper flakes to pan. When chicken is thoroughly cooked, add the veggies, and mushrooms. Stir veggies and chicken in skillet and cook 2 more minutes. Add the Teriyaki Asian Sauce, and stir well to coat all vegetables. You can add more teriyaki sauce, but adjust recipe accordingly. Garnish with green onion.

Serving Size: 3

Number of Servings: 3

Recipe submitted by SparkPeople user HAWKEYE1943.