Teriyaki Chicken and Vegetables from Williams-Sonoma® and American GirlRecipes
This stir-fry is quick and easy to cook, and the different-colored veggies make it pretty, too. There’s lots of sweet-and-salty sauce in this dish, so make sure to serve it with steamed rice to soak up the yumminess!
TERIYAKI CHICKEN & VEGGIES
Makes 4 servings
YOU WILL NEED:
- ⅓cup low-sodium chicken broth
- ⅓ cup low-sodium soy sauce
- 1 tablespoon packed light brown sugar
- 2 teaspoons cornstarch
- large clove garlic
- ½ red bell pepper
- 1 tablespoon olive oil
- 8 baby carrots, cut lengthwise into sticks
- 1 heaping cup sliced mushrooms
- 1 cup sugar snap peas or snow peas, trimmed and cut in half
- 2 boneless, skinless chicken breast halves, cut crosswise into 1-inch strips
- Steamed jasmine rice for serving
- To make the sauce, put the chicken broth, soy sauce, brown sugar, cornstarch, and garlic in a food processor. Cover and process until smooth, about 30 seconds.
- Using a paring knife, remove the stem, seedy core, and whitish ribs from the red pepper and discard. Cut the pepper lengthwise into thin strips.
- Put the olive oil in a large frying pan. Set the pan over medium heat. Heat the oil for 1 minute, and then add the carrots and the bell pepper strips. Stir to coat with oil, cover, and cook, stirring occasionally, until the veggies are crisp-tender, about 5 minutes. Stir in the mushrooms and cook until they’re nearly tender, about 3 minutes. Add the sugar snap peas and the chicken and cook, stirring often, until the chicken is no longer pink, about 5 minutes.
- Whisk the sauce, then pour it into the pan and cook, stirring constantly, until the sauce is simmering and slightly thickened, 1 to 2 minutes. Spoon rice onto individual plates, top with the stir-fry and some sauce, and serve right away.
Excerpted from American Girl Cooking cookbook. American Girl Publishing, 2016. All rights reserved.
Copyright ©2016 by Weldon Owen, Inc., Williams-Sonoma, Inc., and American Girl