| Prep Time | 15 Minutes |
| Cook Time | 15 Minutes |
| Servings |
people
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Ingredients
- 2 chicken breast Frozen or raw is fine
- 1 bag frozen mixed asian veggies The kind you steam in the microwave
- 1 yellow squash Sliced into disk
- 1 zucchini Sliced into half-disk
- wasabi peas Optional topping
- 1/4 cup soy sauce
- 1 1/4 cups cold water
- 1 teaspoon ground ginger
- 1/2 teaspoon minced garlic From the jar is fine
- 3 tablespoons brown sugar packed
- 1 tablespoon honey
- 2 tablespoons cornstarch
- salt
- pepper
- 1 tablespoon olive oil
Ingredients
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Instructions
- Cook frozen chicken breast as bag instructs. If you are using raw, sprinkle each breast with salt and pepper; cook through over medium-high heat.
- Cube cooked chicken and set aside.
- Slice the squash and zucchini as pictured here. Roast in a 400 degree F. oven for 20 minutes, or until soft and edges are crisp.
- As your veggies roast, prepare your teriyaki sauce.
- In a sauce pan, mix the soy sauce, 1 cup of water, ground ginger, garlic, brown sugar and honey. Begin heating over medium heat.
- Mix the cornstarch and remaining 1/4 cup of water in a seperate bowl. Add to the sauce pan.
- Heat until thickened.
- Remove from heat and set aside.
- Steam the frozen veggies as bag instructs.
- Heat 1 tablespoon of olive oil in a deep dish skillet.
- Add the cubed chicken, all of the cooked veggies and 3/4 of the teriyaki sauce. Cook until hot and combined.
- Plate your fry up and top with wasabi peas and remaining teriyaki sauce.
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