Teriyaki Chicken Stir Fry Over Rice

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TERIYAKI CHICKEN STIR FRY OVER RICE Prep Time: 10 Minutes Cook Time: about 10 Minutes Ready In: about 20 Minutes Makes about 4 servings Ingredients: 2 lbs. Haverhill Beef boneless skinless Teriyaki chicken breasts 3 Tbsp. canola oil 4 scallions, thinly sliced 1 tsp. fresh gingerroot 1 cup of carrot slices 1/2 cup of water chestnuts (drained) 1 cup of snow peas 1 cup of broccoli Directions: 1. Cut the chicken breasts into thin strips. Set aside. 2. Thinly slice the scallions. Set aside. 3. Mince the gingerroot. Set aside. 4. Prepare white rice according to package for 4 servings. Keep warm and set aside. 4. In large, non-stick skillet or wok over medium heat, heat the canola oil. 5. Add chicken breast strips and stir fry for 5 minutes. 6. Add the scallions and gingerroot and stir fry for an additional 1 minute. 7. Add the remaining vegetables and water chestnuts and cook for an additional 2 to 4 minutes. 8. Serve over white rice. - - IMPORTANT FOOD SAFETY REMINDER - - All cooking temperatures and times indicated above are suggestions only. Cooking temperatures and times and may vary for your oven, broiler stove top or grill. Please use an appropriate meat thermometer for accuracy.

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