Teriyaki Chicken Recipe
1/2 cup teriyaki sauce
2 Tablespoons soy sauce
1 teaspoon rice vinegar
1 Tablespoon cornstarch
1 Tablespoon grapeseed oil
1 lb boneless, skinless chicken breasts, cut into bite-size strips
1/2 cabbage, shredded
1 cup green, red and yellow bell peppers, sliced
In a small mixing bowl, whisk the teriyaki sauce, soy sauce and vinegar.
Dissolve cornstarch in a tablespoon of water and stir it into the mixture. Set aside.
In wok or large skillet over high heat, heat oil add in chicken and stir-fry until cooked through and no longer pink.
Stir in sauce and continue cooking while stirring until sauce is heated through and has thickened.
Pour chicken over sliced veggies. Or White Rice