Chicken and Broccoli Stir-fry

MARINADE:

  • 4 tbsp. Terriyaki Sauce
  • 1/2 tsp. Sugar
  • 1/2 tsp. Garlic Salt

SAUCE:

  • 2 tbsp. Cornstarch
  • 3 tbsp. Terriyaki Sauce
  • 3 tbsp. medium dry Sherry
  • 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 medium sized bowl, add Chicken strips and let marinate for 30 minutes or more.
  • Using Wok or large Skillet, over medium-high heat add Oil, when hot stir-fry Vegetables, season with Garlic Salt and remove to large bowl.
  • Add more Oil as necessary, when hot add Chicken strips, stir-fry and remove to large bowl.
  • Turn heat to high, remix Sauce add to Wok, bring to a boil. If Such becomes too thick, add 1/4 cup Water and stir. If still to thick and remaining Water stir and bring to a boil.
  • Return Chicken and Vegetables, heat through. Reduce and simmer 4 minutes.
  • Serve with Rice.