Chicken and Broccoli Stir-fry

  • 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)
  • 1/2 cup Teriyaki Sauce
  • 1/2 cup medium dry Sherry
  • 1/4 cup Apple Cider Vinegar
  • 1 tsp Sugar
  • 1 tsp ground Ginger
  • 1/4 to 1/2 tsp Crushed Red Pepper (optional)
  • 2 tbsp Cornstarch
  • 2 cloves Garlic, minced
  • Vegetable Oil
  • Garlic Salt
  • Cooked Rice
  • Mix Terriyaki Sauce, Sherry, Apple Cider Vinegar, Sugar and Ginger in large sized bowl. Pour 1/2 cup into a smaller bowl and set aside to use as the Sauce.
    • Add Chicken strips to the mixture in the larger bowl and let it marinate for 30 minutes or more.
  • Microwave (or cook) Frozen Vegetables according to package instructions.
  • Add Cornstarch and Garlic to Sauce 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.