Chicken is marinated in a teriyaki sauce and stir-fried with a convenient frozen stir-fry vegetable blend. Serve over steamed rice or noodles.
3/4 cup soy sauce
1/4 white or rice wine vinegar
1 teaspoon garlic powder
2 teaspoons sugar
1 teaspoon ground ginger
1 1/2 pound boned chicken breasts and/or thighs
1 tablespoon vegetable oil
1/2 cup diagonally sliced celery
16 ounces frozen stir-fry vegetables, thawed and drained well
Combine the soy sauce, vinegar, garlic powder, sugar, and ginger in a bowl or zip-top plastic bag.
Cut the chicken into thin strips and add to the soy sauce mixture. Cover the bowl (or seal the bag) and place in the refrigerator to marinate for 10 minutes.
Meanwhile, heat the oil in a wok or heavy skillet over medium-high heat. Drain the marinade from the chicken and add the chicken strips to the wok.
Cook, stirring constantly, for 3 minutes.
Add the celery and stir-fry vegetables. Cook, stirring frequently, for 5-7 minutes or until the chicken is cooked through.
Serve the stir-fried chicken teriyaki immediately with steamed white rice or Asian-style noodles.
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