Ingredient:
1/2 cup low-sodium soy sauce
1/3 cup honey
2 tbsp rice wine vinegar
Pinch of red pepper flakes
1/2 tsp garlic powder
1/2 cup water
1 tbsp cornstarch
For the Stir-Fry
1 tbsp canola oil
2 cups cooked chopped chicken
1 bag (10 oz) Cascadian Farm Organic Chinese-Style Stirfry Blend frozen vegetables
Cooked rice, additional soy sauce, green onions and sesame seeds, for serving
Method:
To make the teriyaki sauce, combine the soy sauce, honey, rice wine vinegar, red pepper flakes and garlic powder in a medium saucepan over medium high heat. Bring to a boil.
Whisk together the water and cornstarch, and add it to the boiling soy sauce mixture. Simmer until just thickened, about 2 minutes. Remove from heat, and set aside.
Heat the canola oil in a wok or large skillet over high heat. Add in chicken and sauté just to warm and slightly brown, about 1 minute.
Add in the frozen veggies, and sauté until warmed through and tender, about 5 minutes.
Remove from heat, and pour the sauce over the veggies and chicken. Toss to coat.
Serve over rice and top with additional soy sauce, green onions and sesame seeds, as desired. Yields about 1 cup of stir-fry per serving.
1/2 cup low-sodium soy sauce
1/3 cup honey
2 tbsp rice wine vinegar
Pinch of red pepper flakes
1/2 tsp garlic powder
1/2 cup water
1 tbsp cornstarch
For the Stir-Fry
1 tbsp canola oil
2 cups cooked chopped chicken
1 bag (10 oz) Cascadian Farm Organic Chinese-Style Stirfry Blend frozen vegetables
Cooked rice, additional soy sauce, green onions and sesame seeds, for serving
Method:
To make the teriyaki sauce, combine the soy sauce, honey, rice wine vinegar, red pepper flakes and garlic powder in a medium saucepan over medium high heat. Bring to a boil.
Whisk together the water and cornstarch, and add it to the boiling soy sauce mixture. Simmer until just thickened, about 2 minutes. Remove from heat, and set aside.
Heat the canola oil in a wok or large skillet over high heat. Add in chicken and sauté just to warm and slightly brown, about 1 minute.
Add in the frozen veggies, and sauté until warmed through and tender, about 5 minutes.
Remove from heat, and pour the sauce over the veggies and chicken. Toss to coat.
Serve over rice and top with additional soy sauce, green onions and sesame seeds, as desired. Yields about 1 cup of stir-fry per serving.
