Saturday, March 27, 2010

Teriyaki Chicken Stir-Fry

1 1/2 lbs. boneless, skinless chicken breasts cut into strips
1 bag frozen stir-fry vegetables or whatever fresh veggies you want
Cooked rice or teryaki noodles


1 tsp. ginger
4 tsp. dry mustard
1/2 c. of oil (any kind)
1 c. soy sauce reduced salt
2 tsp. garlic
2 Tbsp. molasses

Combine all the marinade ingredients. Put chicken strips in a container and pour marinade over. Let sit in fridge over night or for at least 3 hours. Pour chicken and marinade in a large skillet. Cook until meat is no longer pink about 10 minutes. Cook an additional 5 minutes to boil marinade. Add in the vegtables and stir constantly until done. Serve over rice or noodles. I made this ahead and froze it and then just pulled out the morning I was going to make it for dinner. Freezes really well and saves time and mess.

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