Market Basket Chicken Vegetable Stir-fry

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon minced scallions
  • 1 pound boneless, skinless, chicken breasts, sliced into strips
  • 1 cup broccoli spears
  • 1 cup julienned carrots
  • 1/2 pound green beans, chopped
  • 1/2 cup julienned red pepper
  • 1 cup quartered button mushrooms
  • 3 heads baby bok choy, chopped
  • Low sodium teriyaki sauce
Directions

Heat the oil in a wok over high heat. Add the garlic, ginger, and scallions. Cook until aromatic, about 2 minutes. Add the chicken. Saute until the edges are brown, about 3 to 4 minutes. Add the broccoli, carrots, and green beans to the wok. Cook approximately 5 to 8 minutes, until the vegetables begin to become tender. Add the red pepper, mushrooms, bok choy, and teriyaki sauce to the wok, cook approximately 5 to 8 minutes more, or until chicken is cooked through and vegetables are done to your likeness. Taste and adjust seasonings. Serve immediately.


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