Hi everyone! Tried out this recipe last night – it’s fantastic. Check it out, let me know what you think. 

• 1 lb. (500 g) boneless, skinless chicken (or turkey) breast, cut into thin strips
• 1 tbsp. olive oil
• 3 cups sliced vegetables (carrots, celery; tomato; sweet red, orange or green bell peppers)
• 1 large onion
• 2-3 cloves garlic, finely chopped or thinly sliced
• 1 tbsp. grated fresh ginger (optional)
• 1/2 cup chicken stock
• 2 tsp. teriyaki sauce
• 2 tsp. cornstarch
• Freshly ground black pepper

Heat oil in large pan or wok over medium-high heat; stir-fry chicken (or turkey) until the pink colour disappears. Add half the garlic and half the optional ginger root to the pan, along with black pepper as desired. Remove from pan, then add vegetables one at a time in order of hardness. Some may need longer cooking times for example, carrots, peppers, celery, then onions. Add tomatoes last, along with remaining garlic and ginger.

Return chicken or turkey to pan and toss with vegetables. Combine chicken stock, teriyaki sauce and cornstarch in bowl; mix and pour over stir-fry mixture.
Cook until heated through and sauce reaches desired thickness.

Serves: 4
Calories per serving: 220
Carbohydrates: 10 g
Protein: 30 g
Fat: 6 g

calories, carbohydrates, carrots, celery, chicken, Chicken Stir Fry, chicken stock, cornstarch, fat, garlic, ginger, olive oil, onion, pepper, peppers, protein, Recipes, teriyaki sauce, tomato, turkey, vegetables