Dinner Recipes

Quick Chicken Stir Fry

Quick Chicken Stir Fry



Quick Chicken Stir Fry

Serves: 4


3 tablespoons East west sweet ginger teriyaki sauce
3 tablespoons sake
1/2 teaspoon cornstarch
3/4 pound Rosie organic boneless skinless chicken breast held in the freezer for 10 to 20 minutes
4 teaspoons toasted sesame oil or canola oil
1 package Harvest Asparagus Saut
1 medium carrot peeled and thinly sliced on the diagonal
1 head bok choy bottom trimmed thinly sliced crosswise
1 tablespoon toasted sesame seeds


Combine stir fry sauce, sake and cornstarch in a bowl. Whisk to dissolve cornstarch.

Slice chicken into thin, uniform pieces, about 1/2 inch thick and 1 1/2 inches long. Mix with marinade and let stand while you prepare other ingredients.

Heat oil over medium high heat in a large skillet or wok. Add Asparagus Saut and cook five minutes, stirring often. Add carrots and bok choy and mix. Stir in the chicken and marinade. Cover with a baking sheet and cook, stirring occasionally to turn the chicken, for six minutes. Uncover and cook one to two more minutes. Remove from heat and transfer to a serving dish. Garnish with sesame seeds.