main meals

Ingredients

	1/3 cup(s) teriyaki sauce
	1/2 tsp ground ginger
	1 medium garlic clove(s), minced
	1 1/2 pound(s) uncooked boneless, skinless chicken breast, tenders (about 12 tenders)*
	2 tsp canola oil
	1 cup(s) bamboo shoots
	1 cup(s) canned water chestnuts, sliced
	1 1/2 cup(s) carrot(s), sliced
	1 1/2 cup(s) Chinese cabbage, shredded
	2 cup(s) snow peas

Instructions

• Place teriyaki sauce, ginger and garlic in a large resealable plastic bag. Add chicken, seal bag and shake until well combined; marinate at least 20 minutes.
  
  
• Heat oil in a wok (or a large skillet) over high heat until shimmering (very hot). Add vegetables and stir-fry 5 minutes. Remove vegetables from wok, cover to keep warm and set aside.
  
  
• Add chicken and marinade to wok; stir-fry until chicken is no longer pink in center, about 8 minutes.
  
  
• Add vegetables back to wok and stir until well combined; serve hot. Yields about 3 chicken tenders and 1 1/2 cups of vegetables per serving.

Notes

• *If you can't find chicken tenders, just slice 1 1/2 pounds of chicken breast into 12 strips.
  
  Save time by purchasing two 12 oz bags of ready-to-eat fresh Asian vegetables.