Ingredients

The following ingredients have 1 Servings
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup honey
  • 2 tablespoons rice wine vinegar
  • Pinch of red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 1 tablespoon canola oil
  • 2 cups cooked chopped chicken
  • 1 bag (10 oz) Cascadian Farm™ Organic Chinese-Style Stirfry Blend frozen vegetables
  • Cooked rice, additional soy sauce, green onions and sesame seeds, for serving

Instruction

  • To make the teriyaki sauce, combine the soy sauce, honey, rice wine vinegar, red pepper flakes and garlic powder in a medium saucepan over medium high heat. Bring to a boil.
  • Whisk together the water and cornstarch, and add it to the boiling soy sauce mixture. Simmer until just thickened, about 2 minutes. Remove from heat, and set aside.
  • Heat the canola oil in a wok or large skillet over high heat. Add in chicken and sauté just to warm and slightly brown, about 1 minute.
  • Add in the frozen veggies, and sauté until warmed through and tender, about 5 minutes.
  • Remove from heat, and pour the sauce over the veggies and chicken. Toss to coat.
  • Serve over rice and top with additional soy sauce, green onions and sesame seeds, as desired. Yields about 1 cup of stir-fry per serving.