Simple stir-fry with tender chicken and mushrooms in a teriyaki-soy sauce.
Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 5 servings (1 cup each)
Ingredients:
1 tablespoon Wesson® Vegetable Oil
1 pound boneless skinless chicken breasts or thighs, sliced into 2 x 1/2-inch slices
1 package (8 ounces) sliced fresh mushrooms
1 cup shredded carrots
1 can (8 ounces) La Choy® Sliced Water Chestnuts, drained
1/2 cup La Choy® Teriyaki Marinade and Sauce
2 tablespoons La Choy Soy Sauce
1 teaspoon rice vinegar
1 tablespoon cornstarch
1 tablespoon water
La Choy® Chow Mein Noodles (optional)
1. Heat oil in large skillet or wok. Cook and stir chicken about 2 minutes. Add mushrooms, carrots and water chestnuts; continue cooking 2 minutes or until chicken is no longer pink and vegetables soften.
2. Whisk together teriyaki sauce, soy sauce and vinegar in small bowl. Stir together cornstarch and water in separate bowl until smooth; add to sauce mixture. Add sauce mixture to skillet; cook until heated through and sauce thickens.
3. Serve with chow mein noodles, if desired.