IE 11 is not supported. For an optimal experience visit our site on another browser.

Chicken stir-fry

8 servings


  • 1 pound tyson chicken breast (slice thin)
  • 1/2 cup onion (cut in half & sliced thin)
  • 1 teaspoon garlic (minced)
  • 1/2 cup red pepper (julienne)
  • 1/2 cup carrots (shredded)
  • 3/4 cup broccoli florets
  • 1/2 cup mushrooms (quartered)
  • 1/4 cup water chestnuts (sliced)
  • 1/4 cup chinese pea pods
  • 1 1/2 ounce olive oil (divided)
  • 1/2 ounce sesame oil
  • 3 ounce teriyaki sauce
  • 1 ounce light soy sauce
  • 1/2 teaspoon crushed red pepper
  • 1 cup fresh bean sprouts
  • 1 teaspoon sesame seed


Baking Directions:

Combine vegetables: onion through pea pods.

Heat a large pan or wok until very hot.

Add ½ the olive oil; heat just below smoking point.

Add chicken and cook until fully cooked (165 degrees).

Remove from pan.

Add sesame oil and the other half of olive oil to pan.

Add vegetables and stir-fry until they are bright and crisp.

Combine teriyaki, soy sauce and crushed red pepper and add to vegetables.

Add chicken.

Stir to combine.

  Remove pan from heat.

Stir in fresh bean sprouts, cashews and sesame seeds.

Recipe Tags