Ingredients
The following ingredients have 6 Servings
- 2 tablespoons olive oil
- 1 pound chicken (cut into thin bite sized pieces)
- 1 medium red bell pepper (diced )
- 1 medium yellow bell pepper (diced)
- 2 medium carrots (peeled and cut into 1/4 inch slices)
- 1 head of broccoli (cut into florets)
- 1/2 cup water
- 1/2 cup teriyaki sauce
- 1/2 cup low sodium soy sauce
- 2 tablespoons hoison sauce
- 4 cloves garlic
- 2 tablespoons ginger ((or 1 to 2 inches freshly grated) read more about using ginger here.)
- 2 teaspoons chili paste (read more about chili paste here.)
- 3 tablespoons corn starch
Instruction
- Heat the olive oil in a large 12 inch skillet. Add the sliced chicken and cook until it is no longer visibly pink, about 3 to 4 minutes. You don't need to make sure it is cooked through.
- Add the vegetables to the skillet. Stir to combine. Cover and cook until they are tender, another 5 to 7 minutes, stirring once or twice.
- While the chicken and vegetables are cooking, mix together the ingredients for the sauce. When the vegetables are tender, pour the sauce over them and allow to thicken, about 1 to 2 minutes.
- Serve over rice.
