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Categories:Viewed: 13 - Published at: 3 years ago
Ingredients
- 1 pound Boneless, Skinless Chicken Breasts Cut Into Bite Sized Cubes
- 2 Tablespoons Teriyaki Sauce Or More To Taste
- 1 Tablespoon Island Soyaki Sauce Or More To Taste
- 1 Tablespoon Sesame Oil (or Another Oil)
- 1 Bell Pepper, Stem And Seeds Removed, Cut Into Strips
- 2 Carrots Cut Into Strips
- 1 Onion, Cut Into Strips
- 1 can (5 Oz. Size) Water Chestnuts, Drained And Diced
- 3 Tablespoons Stir-fry Sauce Or More To Taste
- Cooked White Rice
- Sesame Seeds (optional)
Method
- Put the chicken into a bowl and add the teriyaki sauce and Soyaki sauce.
- Add more as needed to coat the chicken.
- Put the bowl into the refrigerator.
- Marinate the chicken in the teriyaki and Soyaki sauces for at least an hour.
- Heat the oil in a large saute pan over medium-high heat.
- Add the chicken and stir-fry until the chicken is browned on all sides.
- Next, add the bell pepper, carrots, onion, and water chestnuts.
- Stir-fry for a few minutes until the veggies are softened to your liking.
- Add the stir-fry sauce and stir-fry for a couple of minutes.
- Serve with cooked white rice and sprinkle with a few sesame seeds (optional).
