Ingredient:
1 pound cut-up chicken breast for stir-fry
1/2 cup teriyaki baste and glaze
3 tbsp lemon juice
1 bag (16 ounces) frozen broccoli, carrots, water chestnuts and red peppers (or other combination)
Hot cooked rice, couscous, or noodles, if desired
Method:
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center.
Stir in remaining ingredients except rice. Heat to boiling, stirring constantly; reduce heat. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with rice.
1 pound cut-up chicken breast for stir-fry
1/2 cup teriyaki baste and glaze
3 tbsp lemon juice
1 bag (16 ounces) frozen broccoli, carrots, water chestnuts and red peppers (or other combination)
Hot cooked rice, couscous, or noodles, if desired
Method:
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center.
Stir in remaining ingredients except rice. Heat to boiling, stirring constantly; reduce heat. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with rice.
