1 pound boneless skinless chicken breasts
1 broccoli crown
8 ounces shiitake mushrooms
1 bell pepper (any color, or a mix)
1/2 medium onion
1 green onion
1/2 cup bottled teriyaki, or stir-fry sauce (recipe below), divided
salt & pepper
Cooked rice, if desired
Slice chicken against the grain into strips, toss with 2 tablespoons teriyaki in a medium bowl. Allow to marinate at room temperature.
Cut florets off broccoli and trim stalk into matchstick-size pieces. Cut carrot into matchsticks about 2 inches long, roughly the same size as the broccoli stalks. Set aside in a medium bowl.
Dice onion and place in medium bowl (reserve other half for another use - suggestion below). Cut pepper (I used half red, half green) into strips about an inch long and a half inch wide; add to bowl. Remove stems from mushrooms, slice mushrooms into 3-4 pieces, depending on size; add to bowl. Slice green onion; add white parts to bowl, reserve greens for garnish.
Heat peanut oil in large skillet or wok over high heat. Season chicken with a sprinkle of salt and pepper and stir-fry until opaque, remove to a clean bowl. Add broccoli/carrot mixture and stir-fry for about 2 minutes. Add pepper/mushroom mixture and stir-fry until mushrooms are beginning to soften.
Return chicken to pan. Add remaining stir-fry sauce and cook until thickened. (This should be plenty of time to reheat the chicken and finish cooking it.) Serve over prepared rice and garnish with green onions.
<strong>Teriyaki Stir-fry Sauce</strong>
3 tablespoons low-sodium soy sauce
2 teaspoons dry sherry
1 teaspoon rice wine vinegar
1 tablespoon peeled, grated ginger
3 cloves garlic, peeled and minced
1 tablespoon brown sugar
1 teaspoon cornstarch dissolved in 2 teaspoons water
1/2 teaspoon toasted sesame oil
Combine all ingredients with 1/3 cup water. Use as directed in the recipe.