Chicken and Broccoli Stir-fry

MARINADE:

  • 1/4 cup Terriyaki Sauce
  • 1/4 cup medium dry Sherry
  • 2 tblsp Apple Cider Vinegar
  • 1 tsp. Sugar
  • 1 tsp. Garlic Powder

SAUCE:

  • 2 tbsp. Cornstarch
  • 1/4 cup Terriyaki Sauce
  • 1/4 cup medium dry Sherry
  • 2 tblsp Apple Cider Vinegar
  • 2 cloves Garlic, minced
  • 1/2 tsp. Sugar
  • 1/2 tsp. Ginger
  • 1/4 to 1/2 tsp. Crushed Red Pepper (optional)
  • 1/2 cup of Water

STIR FRY INGREDIENTS:

  • 1 lb. Chicken Cutlets cut into thin 2 inch strips
  • 1 lb. Package of frozen Birds Eye Broccoli Stir-fry vegetables (or equivalent amount of Broccoli Cuts and crinkle-cut Carrots)
  • Vegetable Oil
  • Garlic Salt
  • Cooked Rice

PREPARATION:

  • Mix Marinade ingredients in large sized bowl, add Chicken strips and let marinate for 30 minutes or more.
  • Microwave (or cook) Frozen Vegetables according to package instructions.
  • Mix Sauce ingredients in a small to medium sized bowl. Let stand.
  • Using Wok or large Skillet, over medium-high heat add Oil, when hot stir-fry add Chicken strips, stir-fry and remove to serving dish..
  • Turn heat to high, remix Sauce add to Wok, bring to a boil. If Sauce becomes too thick, add 1/4 cup Water and stir and bring to a boil.
  • Return Chicken and Vegetables, heat through. Reduce and simmer a few minutes.
  • Serve with Rice.