|Chicken Teriyaki with peppers and the Zucchini and Onion recipe|
Often I will substitute the celery for green or red peppers sliced diagonally.
3/4 cup soy sauce
1 teaspoon garlic powder
2 teaspoons sugar
1 teaspoon ground ginger
1 1/2 pound boned chicken breasts and thighs
1 tablespoon vegetable oil
2 cups diagonally sliced celery
16 ounces frozen stir-fry vegetables, thawed, drained
Blend soy sauce, vinegar, garlic powder, sugar and ginger in a large bowl. Cut chicken into thin strips about 2 inches long. Place in bowl. Toss chicken until coasted with marinade. Marinate in for 10 minutes in refrigerator.
Drain chicken and discard marinade. Heat vegetable oil in a wok or large heavy skillet over medium-high heat. Stir-fry chicken for 7 minutes or until cooked through and lightly browned. Add celery and vegetables. Stir-fry for 3 minutes. Serve immediately with cooked rice or Chinese noodles.
Frozen vegetables can be replaced with any fresh vegetables. For example, green peppers, baby corn, and carrots. Often I will substitute the frozen vegetables and add the Teriyaki Zucchini and Onion recipe that can be found on Chicken Teriyaki on HubPages. Many times the zucchini and onion recipe are the main course.