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
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.