Teriyaki sautéed vegetables and chicken

Preparation:	30 min
Marinating/Waiting:	0 min
Cooking:	20 min
Total:	50 min

4
servings

Category:	Meats and substitutes
Subcategory:	Chicken
Source:	Metro

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Recipe of : Teriyaki sautéed vegetables and chicken

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Recipe ingredients

2 Tbsp. (30 mL) vegetable oil*
2 chicken breasts, cut into strips
1 medium carrot Irresistible*, cut on the diagonal
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
7 oz. (200 g) snow peas
1 cup (250 mL) mushrooms, thinly sliced
6 Tbsp. + 2 tsp. (100 mL) white chicken stock
5 Tbsp. (75 mL) soya sauce*
2 Tbsp. (30 mL) mirin (Japanese rice wine)
1 Tbsp. (15 mL) sugar*
1 Tbsp. (15 mL) grated fresh ginger
5 mL (1 tsp.) cornstarch*
1 Tbsp. (15 mL) cold water
1 Tbsp. (15 mL) sesame seeds

Preparation

Heat the vegetable oil in a wok.

Sauté the chicken strips until they’re fully cooked (the pinkish colouring has gone). Remove the chicken and set aside.

In the same wok, sauté the carrot slices for 1 – 2 minutes ; add the peppers and snow peas and cook for 1 minute.

Add the mushrooms. Add the cooked chicken to the vegetables.

Mix the chicken stock, soya sauce, mirin, sugar and ginger in a small bowl. Pour over the chicken and
vegetables and continue cooking for 1 minute, or until the sauce comes to a boil.

Dissolve the cornstarch in cold water and pour into the wok.

Cook for a few minutes, mix well to coat all the ingredients and get a velvety sauce.

Before serving, sprinkle with the sesame seeds.

Suggestion

Origin: Chinese

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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