Ingredients
- 2 tablespoons vegetable oil
- 4 boneless chicken breasts
- cut into 1/2 inch pieces
- 2 teaspoons gingerroot
- minced
- 2 teaspoons garlic
- minced
- 12 teaspoon crushed red pepper flakes
- 12 cup teriyaki sauce
- 34 cup coleslaw mix
- 2 bunches scallions
- sliced
Instructions
- Heat the oil in a large non-stick skillet over medium high heat.
- Saute the chicken for 2 minutes.
- Add the ginger, garlic and pepper flakes; saute 2 minutes longer.
- Add the teriyaki sauce and mix well.
- Add 2 tbs of water if sauce is too thick.
- Add the coleslaw mix and scallions; stir-fry for 4 minutes or until cabbage is tender crisp.
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