Total: 30 min
Prep: 10 min
Cook: 20 min
Yield: 4 servings
2 tablespoons dark sesame oil, divided
2 garlic cloves, finely minced
2 pounds chicken breasts, skinless and boneless,
1 head broccoli, stems removed
1 dozen mushrooms, sliced
3 carrots, peeled and julienned
1/4 pound green beans, diced
1 head bok choy, chopped,
2 to 3 tablespoons teriyaki sauce
Heat 1 tablespoon oil in a saute pan over medium heat.
Add garlic and stir.
Place the chicken in the pan and brown 4 minutes on each side.
Remove from pan, slice into strips, set aside.
Heat remaining tablespoon of oil in a wok over high heat.
Add the vegetables and teriyaki sauce.
Stir-fry quickly until the vegetables begin to soften.
Add the chicken strips, combine well and continue to cook for 2 to 3 minutes.
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