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Chicken and Broccoli 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)
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
Preparation
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.