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Teriyaki Chicken Recipe

This teriyaki chicken stirfry dish is sure to become a family favorite.


1/2 cup teriyaki sauce
2 Tablespoons soy sauce
1 teaspoon rice vinegar
1 Tablespoon cornstarch
1 Tablespoon grapeseed oil
1 lb boneless, skinless chicken breasts, cut into bite-size strips


1/2 cabbage, shredded
1 cup green, red and yellow bell peppers, sliced


In a small mixing bowl, whisk the teriyaki sauce, soy sauce and vinegar.

Dissolve cornstarch in a tablespoon of water and stir it into the mixture. Set aside.

In wok or large skillet over high heat, heat oil add in chicken and stir-fry until cooked through and no longer pink.

Stir in sauce and continue cooking while stirring until sauce is heated through and has thickened.

Pour chicken over sliced veggies.

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