Chicken and Broccoli Stir-fry

Print Friendly, PDF & Email
MARINADE:
  • 3 tbsp. Terriyaki Sauce
  • 1/2 tsp. Sugar
  • 1/2 tsp. Garlic Salt
STIR FRY INGREDIENTS:
  • 1 lb. Chicken Cutlets cut into thin 2 inch strips
  • 1 lb. Package of frozen Birds Eye Broccoli Stir-fry vegetables (or equivalent amount of Broccoli Cuts and Crinkle-cut Carrots)
  • Vegetable Oil
  • Garlic Salt
  • Cooked Rice
SAUCE:
  • 2 tbsp. Cornstarch
  • 3 tbsp. Terriyaki Sauce
  • 3 tbsp. medium dry Sherry
  • 1/2 tsp. Sugar,
  • 1/2 tsp. Ginger
PREPARATION:
  • Mix Marinade ingredients in medium sized bowl, add Chicken strips and let marinate for 30 minutes or more.
  • Using Wok or large Skillet, over medium-high heat add Oil, when hot stir-fry Vegetables, season with Garlic Salt and remove to large bowl.
  • Add more Oil as necessary, when hot add Chicken strips, stir-fry and remove to large bowl.
  • Turn heat to high, remix Sauce add to Wok, bring to a boil. Return Chicken and Vegetables, heat through. Reduce heat to simmer.
  • Serve with Rice.