I originally bought some Lemon and Savory Herb Philadelphia Cooking Cream on clearance at Walmart. However, when I checked the date it was expired so I needed to improvise. Here’s tonight’s quick, easy and tasty recipe!
-1Tbs Olive Oil
-1 lb Boneless, Skinless Chicken Breast cut into same-sized pieces (1″ is good)
-3 Garlic Cloves, minced fine
-Two 16oz Bags Frozen Stir Fry Vegetables
-1/2C Kikoman Teriyaki Marinade/Sauce
-2tsp Soy Sauce
-1tsp Ground Ginger
-2Tbs Corn Starch whisked in 1/4C cold water
-Hot Cooked Rice (some of the kids ate theirs in a tortilla wrap instead)
Heat oil in skillet. Add chicken and cook over medium-high heat for about five minutes. Add frozen vegetables and continue cooking an additional five-ten minutes. Add honey, spices, soy sauce and teriyaki sauce. Mix well. Sauté an additional five minutes. Gradually whisk in cornstarch and water mixture. Continue cooking until sauce thickens. You can also add a can of pineapple chunks and about 1/4c brown sugar before adding the cornstarch. Serve over rice.
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