Keisha's Teriyaki Chicken Stir-Fry

Name: Keisha's Teriyaki Chicken Stir-Fry
Total time: 40
Yield: 6
Ingredients: 6 (5 ounce) skinless, boneless chicken breasts, cubed; salt and ground black pepper to taste; 1 tablespoon vegetable oil; 1 medium green bell pepper, cut into strips; 1 medium red bell pepper, cut into strips; 1 medium yellow bell pepper, cut into strips; 1 medium orange bell pepper, cut into strips; 1 large onion, chopped; 2 cups frozen mixed vegetables, thawed; 1 cup fresh bean sprouts; ½ cup sliced water chestnuts, drained; ¼ cup soy sauce; ¼ cup teriyaki sauce

Recipe by karizmatik69 from allrecipes.com

Dinner 40 Mins.

Ingredients

6 servings

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6 (5 ounce) skinless, boneless chicken breasts, cubed
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salt and ground black pepper to taste
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1 tablespoon vegetable oil
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1 medium green bell pepper, cut into strips
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1 medium red bell pepper, cut into strips
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1 medium yellow bell pepper, cut into strips
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1 medium orange bell pepper, cut into strips

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1 large onion, chopped
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2 cups frozen mixed vegetables, thawed
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1 cup fresh bean sprouts
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½ cup sliced water chestnuts, drained
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¼ cup soy sauce
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¼ cup teriyaki sauce

Instructions

Season chicken with salt and pepper. Heat oil in a wok over medium-high heat. Saute chicken in the hot oil until browned, about 5 minutes. Transfer chicken to a plate.
Add bell peppers and onion to the hot wok and saute for 5 minutes. Add mixed vegetables, bean sprouts, and water chestnuts; saute for 2 minutes. Return chicken to the wok. Add soy sauce and teriyaki, and continue to cook until chicken is no longer pink in the centers, about 5 minutes more.