Teriyaki Chicken Stir Fry

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Frozen Stir Fry Vegetables

  Kirkland Signature

  4 servings or 340g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Water

  Plain, clean water

  ½ cup or 118g

• Brown sugar

  3 tbsp or 27g

• Garlic

  Raw

  2 tsp or 6g

• Ginger

  Spices, ground

  2 tsp or 4g

• Honey

  1 tbsp or 21g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Cornstarch

  1 tbsp or 8g

Directions

1. Heat 1 teaspoon of the oil in a large pan over medium high heat. Add the vegetables and cook for 3-4 minutes until softened and lightly browned. Season to taste with salt and pepper.
2. Remove the vegetables from the pan; place on a plate and cover with foil to keep warm.
3. Add the remaining 2 teaspoons of oil to the pan. Add the chicken, then season with salt and pepper to taste. Cook, stirring occasionally, until the meat is browned and cooked through, 4-6 minutes.
4. While the chicken is cooking, make the sauce. Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
5. Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened.
6. Add the vegetables back to the pan with the chicken. Pour in the sauce and toss to coat. Sprinkle with sesame seeds and green onions, then serve.

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