Teriyaki chicken stir fry
4 servings
Cooking time: 20 minutes
Ingredients
- 1 pouch SUWONG Teriyaki stir fry mix
- 80 ml (1/3 cup) cold water
- 15 ml (1 tbsp.) vegetable oil
- 454 g (1 lb.) fresh chicken strips (or pork)
- 2 carrots, julienned
- ½ red pepper, cut into strips
- 500 ml (2 cups) snow peas (approximately 30)
- 30 ml (2 tbsp.) pine nuts (optional)
- 30 ml (2 tbsp.) fresh parsley, chopped (optional)
Directions
- Dissolve contents of the packet in cold water.
- In a wok or large skillet, heat oil over high heat.
- Add meat and brown 2 minutes. Keep warm.
- In the same wok or skillet, sauté the carrots, pepper and snow peas until cooked but still crisp.
- Add cooked meat and sauce mix to the wok.
- Bring to a boil and simmer over medium heat, 3-4 minutes, stirring until the sauce coats the food completely.
- Serve on a bed of white rice and garnish with pine nuts and parsley.