Ingredients
- 34 lb chicken breast
- skinless
- boneless
- cut into 1-inch pieces
- 14 cup low-sodium teriyaki sauce
- divided
- 1 teaspoon dark sesame oil
- 1 cup diagonally sliced celery
- 34 cup thinly sliced carrot
- 1 garlic clove
- crushed
- 1 cup coarsely shredded red cabbage
- 1 (8 ounce) can sliced water chestnuts
- drained
Instructions
- Combine chicken and 1 tablespoon teriyaki sauce in a bowl; stir well.
- Let stand 10 minutes.
- Heat oil in a nonstick skillet over medium-high heat.
- Add celery, carrot, and garlic; stir-fry 1 minute.
- Stir in cabbage and water chestnuts; remove from skillet.
- Add chicken; stir-fry 3 minutes.
- Add remaining teriyaki sauce; stir-fry 1 minute.
- Return cabbage mixture to skillet; stir-fry 1 minute or until done.
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