1 lb Chicken Fillets cut into strips
2 lbs Oriental-Style Frozen Vegetables
1/2 cup Teriyaki Sauce
2 TB Soy Sauce
1 t Rice Vinegar
2 t Fresh Garlic crushed
2 t Fresh Ginger finely grated
1 TB Water
1 TB Cornflour (Cornstarch)
Heat the Oil in a wok – stir-fry the Chicken until done – season with Salt and Black Pepper – remove from wok and keep aside. Add the Frozen Vegetables to the wok and stir-fry until soft but still a little crisp – add back the cooked Chicken. In a small bowl combine the Teriyaki Sauce, Soy Sauce, Vinegar, Garlic, Ginger and Water – stir in the Cornflour (whisk lightly) until smooth – pour the sauce over the Chicken and Vegetables in the wok and stir – cook until warmed through and the sauce has thickened (about 3 – 5 minutes). Serve immediately over noodles, rice or even mashed potatoes.