A quick and easy take on Chinese stir fry for warm summer evenings. You can substitute shrimp, pork or beef for the chicken.
CHICKEN STIR FRY
- 1 lb chicken tenders
- 1/2 cup teriyaki sauce
- 2 cloves garlic, minced
- 1 teaspoon minced ginger (fresh or bottled)
- 1 red bell pepper
- 1 medium yellow onion
- 2 teaspoons vegetable oil
- 1 teaspoon cornstarch
- 1 teaspoon sugar
Slice chicken into 1/4 inch slices. In a small bowl, combine chicken pieces with teriyaki sauce, garlic and ginger and set aside to marinate.
Cut red pepper into thin strips and place in a bowl. Thinly slice the onion and add to bowl with pepper strips. Heat 1 teaspoon of the vegetable oil in a large wok or skillet over medium-high heat.
Drain the chicken, reserving the sauce, and add chicken to the wok and stir-fry for 3 minutes or until no longer pink. Transfer to a plate and set aside.
Heat remaining 1 teaspoon of oil in the wok and add red peppers and onions. Stir fry about 4-5 minutes or until tender. Add chicken and its juices to the wok. Add cornstarch and sugar to the reserved sauce and mix well. Add to the wok and continue to stir fry for another few minutes or until sauce has thickened.
Serve with brown or white rice and enjoy!