Wednesday, November 16, 2011

Chinese Chicken Stir Fry

1 Tablespoon vegetable oil
1 lb cut up chicken breast
1/2 cup teriyaki baste from 12 oz. bottle
3 Tablespoons lemon juice
1 package (16 oz) frozen broccoli, carrots and water chesnuts
1 Red Bell Pepper sliced

Heat wok over high heat. Add oil: rotate wok to coat side. Add chicken; stir-fry  3 to 4 minutes or until chicken is fork tender and juices run clear.

Stir in remaining ingredients. Heat to boiling, stirring constantly; reduce heat to low. Cover and simmer about 6 minutes or until vegetables are crisp-tender.

Serve with rice.

I love this recipe. It's easy to prepare and even easier to consume! Sorry I don't have a photo. I consume with gusto and never remember until it's too late.


  1. This looks yummy....I think I will try it out this week! I like "easy"!

  2. It was great! Tobi prepared this for us last Sunday. Yum.