★Ingredients
2 cups mixed vegetables (such as bell peppers, broccoli, carrots, and snap peas), sliced or chopped
2 boneless, skinless chicken breasts, sliced into thin strips
1 cup of your favorite teriyaki sauce
Cooked rice, for serving
2 tablespoons vegetable oil
Sesame seeds and green onions for garnish (optional)
★Instructions
Marinate the chicken strips in half of the teriyaki sauce for at least 30 minutes, or overnight in the refrigerator.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken strips and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the mixed vegetables and stir-fry until they are tender-crisp, about 5-7 minutes.
Return the cooked chicken to the skillet with the vegetables. Pour the remaining teriyaki sauce over the chicken and vegetables, stirring to combine.
Cook for an additional 2-3 minutes, until everything is heated through and the sauce has thickened slightly.
Serve the teriyaki chicken and vegetables over cooked rice, garnished with sesame seeds and sliced green onions if desired. Enjoy your delicious meal!