Chicken stir fry

Kosher chicken breast stir fried with sugar snap peas and red bell pepper, with Mikee Teriyaki baste and glaze.

1 pound Empire kosher chicken breast or thighs
1 red bell pepper
1/4 pound sugar snap peas
Stir fry sauce: Today we used Mikee’s Teriyaki Baste and Glaze
olive oil

Slice chicken into small strips
Rinse and slice vegetables.
Heat skillet over medium flame, add olive oil.
Add chicken.  Quickly toss chicken so that all sides of each piece of meat get evenly covered with oil.
After chicken is seared on all sides, add the sliced vegetables.
When done, serve as is, or over rice, brown rice, quinoa, or barley.

 13692942_10206466387557516_7252433670036546403_o
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s