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Ingredients

2 teaspoons ground ginger 2 tablespoons soy sauce 1 teaspoon rice vinegar 3 tablespoons teriyaki sauce 2 teaspoons ground black pepper 2 teaspoons poppy seeds 2 tablespoons sesame oil 2 cloves garlic, minced ½ large onion, quartered 2 skinless, boneless chicken breast halves, cut into 1-inch pieces 1 (16 ounce) bag fresh stir-fry vegetables

Nutrition Info

207.7 calories carbohydrate: 14.1 g cholesterol: 35.9 mg fat: 9.7 g fiber: 3.2 g protein: 17.1 g saturatedFat: 1.6 g servingSize: - sodium: 1431.5 mg sugar: 6.8 g transFat: : - unsaturatedFat: : -

In a bowl, whisk together the ginger, soy sauce, rice vinegar, teriyaki sauce, black pepper, and poppy seeds.
Heat sesame oil over medium-high heat in a large skillet or wok. Stir in the garlic and onion, and cook 2 to 3 minutes, until they are just starting to brown. Drop in the chicken, and cook and stir for 5 minutes, until no longer pink. Pour in the ginger-soy sauce mixture, bring to a boil, and mix in the vegetables. Continue to cook and stir 5 to 7 minutes, until the vegetables are tender. Serve hot.

4 servings

Easy and delicious stir fry recipe, served over chow mein noodles or rice.