CHICKEN AND VEGGIE STIR FRY

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CHICKEN AND VEGGIE STIR FRY

Yield 4

Prep time

10 Min

Cook time

10 Min

Total time

20 Min

Ingredients

• 1 lb boneless skinless chicken thighs, cut into thin strips
• 2 cups brussel sprouts, cut in half
• 1 cup thinly sliced onion
• 1 summer squash, thinly sliced into rounds
• ¼ cup teriyaki sauce
• 1 tsp seasoning blend of choice
• 2 Tbsp chopped cilantro

Instructions

1. Heat a large wok over high heat and add a little oil to coat the bottom. Add in the cut chicken and cook, stirring, for 3-4 minutes until the chicken begins to brown. Add the halved brussel sprouts and continue to cook, stirring occasionally, for 6-8 minutes until the brussel sprouts begin to soften and the chicken is browned.
2. Add the onion and squash to the wok, cook for a couple minutes then pour in the teriyaki sauce and seasoning blend. Cook another 3-4 minutes until everything is coated in sauce and the vegetables are softened and lightly browned.
3. Remove the stir fry from heat and stir in the chopped cilantro. Serve as is or over rice.

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