Chicken Teriyaki Stir-Fry

Here is the recipe from the stir-fry I made tonight. It was so freaking YUMMY! I originally got it from food.com but I tweaked it and uploaded it into the tracker to get the exact points and to make it more filling. If you decide to make it, let me know if you like it.

Chicken Teriyaki Stir-Fry

Course: main meals PointsPlus™ Value: 8 Servings: 6 Preparation Time: 10 min Cooking Time: 20 min Level of Difficulty: Moderate

Ingredients

	24 oz uncooked boneless, skinless chicken breast (cubed)
	2/3 cup(s) A1 Steakhouse Marinade Teriyaki
	2/3 cup(s) water
	1 tsp ground ginger
	2 Tbsp minced onion
	2 tsp minced garlic
	8 oz mushroom(s)
	1 item(s) bell pepper(s) (medium)
	1 large orange pepper
	1 large yellow pepper(s)
	1 large sweet red pepper(s)
	16 oz frozen stir-fry vegetables
	4 Tbsp olive oil
	3 tsp cornstarch
	12 oz frozen chopped broccoli

Instructions

Start defrosting chicken if it's frozen. Take the bag of frozen veggies out and let them defrost on your counter. Prepare the Marinade: boil water, teriyaki sauce, ginger, onion, garlic powder, and the jarred minced garlic for 2 minutes. Cool the marinade while waiting for the chicken to defrost. Cut the defrosted chicken into bite sized pieces before marinading. Marinate the chicken for 20 minutes: combine the chicken with the marinade in a glass bowl; make sure that all the chicken is coated with marinade. Pluck the chicken out of the marinade with your hands to reserve the marinade in the marinade bowl. Put the chicken on aluminum foil to avoid an extra plate to wash. Heat the oil up in a wok or pan. Start frying the chicken. You can optionally mess with the foil wrap to recapture any marinade that may have dripped off the chicken. While the chicken is cooking for 5-7 minutes, prepare the frozen veggies: open the bag, drain any water, possibly rinse off any frost burn. Add veggies to the wok or pan. Cook until ready, then distribute it onto serving platters to free up the pan/wok. Use a fork to mix cornstarch with 2-3 tablespoons of cold water. Pour the remaining marinade (all of about 3 or 4 tablespoons) into the wok and heat to a boil. Thicken this meager bit with 1-2 tablespoons of the cornstarch/water mixture. When thickened, consider it sauce and add back in to stir-fry/chicken mixture. Serve over rice.