Preparation Time: 15 minutes
Cook Time: 12 to 14 minutes
Serving: 4 servings
Ingredients:
• 500 g (1 lb) boneless, skinless chicken thighs, cut in 3/4-inch (2 cm) pieces
• 15 mL (1 tbsp) soy sauce
• 2 cloves garlic, chopped
• 15 mL (1 tbsp) fresh ginger, chopped
• 30 mL (2 tbsp) Vegetable Oil, divided
• 500 g (1 bag) Europe’s Best® Imperial Blend vegetables, frozen
• 125 mL (1/2 cup) teriyaki sauce
• 30 mL (2 tbsp) rice vinegar
• 10 mL (2 tsp) cornstarch
• 2 green onions, chopped
• 15 mL (1 tbsp) toasted sesame seeds
• Cooked rice or noodles
Preparation:
1. Combine first 4 ingredients. Heat 1 tbsp (15 mL) oil in a large pan over medium-high heat. Add chicken mixture and cook 3 to 4 minutes, until chicken is just cooked. Remove chicken.
2. Return pan to heat. Add 1 tbsp (15 mL) oil and frozen vegetables. Cover and cook 2 minutes or until vegetables are thawed. Combine teriyaki sauce, vinegar and cornstarch. Add sauce and cooked chicken to vegetables and cook 3 minutes, until chicken and vegetables are hot and sauce thickens.
3. Transfer to a serving dish, garnish with onions and sesame seeds. Serve with cooked rice or noodles.
Tips:
• Chicken breast or pork tenderloin can be substituted for chicken thighs.