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This easy stir fry is one of those quick weeknight meals that always hits the spot. It comes together in one pan for a flavorful meal that’s ready in no time.
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1 and 1/2 pounds boneless, skinless chicken thighs or breast, diced into small pieces
1/3 cup potato starch or cornstarch
olive oil, for sautéing
1 package mushrooms, sliced
1 to 2 handfuls mung bean sprouts
1 handful pea pods, snap peas, or vegetables of choice (carrots, green beans, etc.)
1/4 cup teriyaki sauce
1/4 cup water
sesame seeds, for garnish
sliced scallions, for garnish
cashews for garnish, (optional)
cooked rice, for serving (recipe follows)
2 cups jasmine rice
4 cups water
1 and 1/2 teaspoons salt
Toss the diced chicken with the potato starch or cornstarch until evenly coated.
Heat a thin layer of olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden and cooked through.
If using chicken breast, remove from the pan before adding in the vegetables. Chicken thighs should remain in the pan.
Add the mushrooms, bean sprouts, any vegetables you’re using. Cook for three to five minutes, stirring frequently, until the vegetables are tender.
Return the chicken breast to the pan if removed.
Pour in the teriyaki sauce and water and stir to coat the chicken. Allow to simmer and thicken another two minutes. Remove from the heat, then stir in cashews if using and garnish with sesame seeds and sliced scallions.
Preheat oven to 400 degrees Fahrenheit.
Place everything into a pan. Cover tightly and bake about 45 minutes. Keep covered another five minutes, then fluff and mix with a fork.
Serve chicken stir fry over rice.
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Hi I would like to do the recipe with mushrooms, carrots and or broccoli which combination would you recommend?
And to your question: I like basmati rice
I would definitely do mushrooms, broccoli, and you could add carrots.