Szechuan Chicken and Vegetables (August 22, 2006)


2 teaspoons dark or light sesame oil
1 pound chicken breast tenders
1/4 teaspoon dried red pepper flakes
1 (10 oz) pkg fresh stir-fry vegetables (about 2.5 cups)
1/4 cup low sodium teriyaki sauce

1. Heat oil in a large nonstick skillet over medium high heat. Add chicken, and sprinkle with pepper flakes; stir fry 3 minutes
2. Add vegetables and teriyaki sauce; stir-fry 5 minutes or until vegetables are crisp tender and chicken is thoroughly cooked.

4 servings (served rice on the side)

Modifications: We did not have red pepper flakes, so David used cayenne pepper instead. We also used Hoison sauce and some minced garlic.

David: It was tasty and delicious. A-
Carla: Very good. Some heat with the pepper, but not over powering. There were no leftovers! A

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