4 chicken breasts
Newman’s Own® Teriyaki Marinade
1 Tbsp olive oil
1 cup snow peas (green beans also work well)
1 small can bamboo shoots
1 small can water chestnuts
1 small bunch scallions, cut into about 1-inch long chunks
1 cup chopped carrots
1 ½ cups grape-shaped cherry tomatoes (leave whole)
Rinse and cut chicken into bite-sized pieces, and then soak in marinade.
Heat sauté pan, then add 1 Tbsp olive oil and the chicken. Cook quickly over medium to high heat.
In a separate pan on medium heat, sauté scallions and snow peas for about 1 minute, then add bamboo shoots, water chestnuts, and carrots. Add tomatoes when vegetables are almost done.
Combine chicken and vegetables; add extra marinade and water as needed.
Serve over rice.
Print this recipe Print