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Teriyaki Chicken Stir-Fry

Teriyaki Chicken Stir-Fry is a chicken recipe made with Skinless Boneless Chicken Breast Halves, Vegetable Oil, Teriyaki Baste And Glaze, Lemon Juice, and Water. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 lb
• 1 tbsp
• 1/2 cup
• 3 tbsp
• 2 cup
• 1/2 tsp
• 1 tbsp
• 1 1/2 cup

Method (preview)

1. 1

   If the chicken is frozen, place it in the refrigerator the night before you plan to use it or for at least 12 hours.

2. 2

   Cut and discard fat from chicken with kitchen scissors or knife.

3. 3

   Rinse chicken under cold water, and pat dry with paper towels.

4. 4

   Cut into 1-inch pieces.

5. 5

   Heat the skillet over high heat 1 to 2 minutes.

6. 6

   Add the oil to the hot skillet.

7. 7

   If using a wok, rotate it to coat the side with oil.

8. 8

   Add the chicken.

9. 9

   Stir-fry with a turner or large spoon 3 to 4 minutes, lifting and stirring constantly, until chicken is no longer pink in center.

10. 10

    Stir in the teriyaki glaze, lemon juice and frozen vegetables.

11. 11

    Although thawing the vegetables is not necessary, stir them into the chicken mixture to allow them to cook uniformly.

12. 12

    Heat the mixture to boiling over high heat, stirring constantly.

13. 13

    Reduce heat just enough so mixture bubbles gently.

14. 14

    Cover and cook about 6 minutes or until vegetables are crisp-tender when pierced with a fork.

15. 15

    While chicken mixture is cooking, prepare Hot Cooked Couscous. Serve chicken mixture with couscous.

16. 16

    Heat the water, salt and oil just to boiling in the saucepan over high heat.

17. 17

    Stir in the couscous.

18. 18

    Cover and remove from heat.

19. 19

    Let stand 5 minutes.

20. 20

    Use a fork to fluff and lift the couscous after it cooks, which prevents the couscous from clumping and sticking.

21. 21

    "� General Mills, Inc. 1998."

22. 22

    T(Cook)

23. 23

    NOTES: Essential Equipment: 12-inch skillet or wok; 2-quart saucepan

24. 24

    When cutting raw poultry, use hard-plastic cutting boards.