The Observer, September 7, 2007
Volume XL, Issue 2
Quick and Easy Stir-Fry
This stir-fry is simple, fun, and very customizable according to individual tates.
Ingredients:
½ pound boneless chicken breast (about one breast) or beef, shrimp, etc.
2 cups teriyaki sauce
1 clove garlic
½ cup diced asparagus
½ cup snow peas
½ cup broccoli (frozen broccoli is much easier, but fresh is good too)
½ cup sliced carrots (baby carrots work best)
½ cup mushrooms
½ cup tomatoes
black pepper and/or your favorite seasoning(s)
* All ingredients can vary depending on the amount of vegetables or meat you like in your stir-fry. If you do not like any of the vegetables on the list, then keep them out, or substitute others you may enjoy more.
Directions:
1. Slice the chicken in half, long-ways, and then in strips.
2. In a plastic bag, add the teriyaki sauce and chicken strips and shake.
3. Pour chicken strips and teriyaki sauce in skillet on medium heat.
4. Chop the garlic cloves very finely and add to skillet. Stir occasionally.
5. Dice each vegetable and toss into skillet, in the order listed under ingredients. (This will allow the vegetables to cook for the correct amount of time.) Stir each time you add a new vegetable.
6. Add seasoning.
7. Cook until chicken is done all the way through. This should take another five minutes depending on how fast you add the vegetables.
