Chicken Stir-Fry

1. 1

   Place chicken strips in bowl; mix 1/4 cup soy sauce, dash of teriyaki sauce and dash of ginger; pour over chicken.

2. 2

   Set aside to marinate.

3. 3

   Dissolve 1 chicken bouillon cube in 1 cup boiling water. Combine 1 tablespoon cornstarch with 1/4 cup water; stir well into bouillon mixture.

4. 4

   Set aside.

5. 5

   Pour 2 tablespoons oil in wok or heavy skillet.

6. 6

   Heat to 325u00b0.

7. 7

   Add vegetables and 1/2 teaspoon salt.

8. 8

   Stir-fry until vegetables are crisp-tender (about 4 minutes).

9. 9

   Remove vegetables; set aside.

10. 10

    Pour 1 tablespoon oil in wok.

11. 11

    Heat to 325u00b0.

12. 12

    Drain soy sauce mixture from chicken and reserve.

13. 13

    Add chicken to hot oil.

14. 14

    Stir-fry until light brown (1 to 2 minutes).

15. 15

    Return vegetables to wok, pour bouillon mixture and 1/3 of the soy sauce mixture over chicken and vegetables; reduce heat to 225u00b0.

16. 16

    Let simmer until thick (2 to 3 minutes).

17. 17

    Serve over rice.

* Per serving · 4 servings · Values may vary.