Prep Time: 10 Minutes
Cook Time: about 10 Minutes
Ready In: about 20 Minutes
Makes about 4 servings
Ingredients:
1 1/2 lbs. Haverhill Beef boneless skinless Teriyaki chicken breasts
3 Tbsp. canola oil
4 scallions, thinly sliced
1 tsp. fresh gingerroot
1 cup of carrot slices
1/2 cup of water chestnuts (drained)
1 cup of snow peas
1 cup of broccoli
Directions:
1. Cut the chicken breasts into thin strips. Set aside.
2. Thinly slice the scallions. Set aside.
3. Mince the gingerroot. Set aside.
4. Prepare white rice according to package for 4 servings. Keep warm
and set aside.
4. In large, non-stick skillet or wok over medium heat, heat the canola
oil.
5. Add chicken breast strips and stir fry for 5 minutes.
6. Add the scallions and gingerroot and stir fry for an additional 1
minute.
7. Add the remaining vegetables and water chestnuts and cook for an additional
2 to 4 minutes.