Teriyaki Chicken with Rice

As a former professional chef, I have accumulated many recipes over the years. I have decided to share some of these easy recipes with you. Even an amateur can create delicious, appetizing meals.

                                             Stir Fry Teriyaki Chicken with Rice

2 chicken breasts - cubed
15-20 Snow peas
2 carrots - thin slice on a bias
White or crimini mushrooms - depending on size, half or quarter
1/4 head purple cabbage - cut into 1" pieces
8 ribs Nappa Cabbage - shred leaf, slice stems
1 can water chestnuts- drained
1 stalk broccoli - cut into small florets
4 stalks celery - sliced

1/4 cup chicken stock
1/3 cup teriyaki sauce
2 tablespoons soy sauce
Cornstarch slurry (Cornstarch and water)
White pepper - 1/4 teaspoon
Five Spice - 1/4 teaspoon

Add 2 teaspoons oil to saute pan (Or Wok) over med heat. Add chicken. Saute until almost done (5-6 minutes). Add carrots, water chestnuts, mushrooms, purple cabbage and cook 2-3 minutes. Add remainder of vegetables. Season with Five Spice and whiter pepper. Add teriyaki sauce and soy sauce. Toss ingredients in pan to mix thoroughly. Reduce liquid by half. Add chicken stock. When boiling, add cornstarch slurry slowly while stirring until sauce begins to thicken and remove from heat. Serve over white or brown rice. 1 cup rice per serving. Makes 4 servings.