Market Basket Chicken Vegetable Stir-fry

Ingredients

• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon minced scallions
• 1 pound boneless
• skinless
• chicken breasts
• sliced into strips
• 1 cup broccoli spears
• 1 cup julienned carrots
• 1/2 pound green beans
• chopped
• 1/2 cup julienned red pepper
• 1 cup quartered button mushrooms
• 3 heads baby bok choy
• chopped
• Low sodium teriyaki sauce

Instructions

1. Heat the oil in a wok over high heat.
2. Add the garlic, ginger, and scallions.
3. Cook until aromatic, about 2 minutes.
4. Add the chicken.
5. Saute until the edges are brown, about 3 to 4 minutes.
6. Add the broccoli, carrots, and green beans to the wok.
7. Cook approximately 5 to 8 minutes, until the vegetables begin to become tender.
8. Add the red pepper, mushrooms, bok choy, and teriyaki sauce to the wok, cook approximately 5 to 8 minutes more, or until chicken is cooked through and vegetables are done to your likeness.
9. Taste and adjust seasonings.
10. Serve immediately.