Charlene's Recipe

Stir fry chicken and vegetables

Category: Dinners

Serves 6

3 Tbsp corn oil
1 lb boneless chicken, cut into bite sized pieces
5 Tbsp Teriyaki sauce
1 tsp curry powder
1 (18 oz) package frozen oriental vegetables
1 (8 oz) can sliced bamboo shoots, drained
1 green pepper, cut into thin strips
1 cup diagonally sliced carrots

Heat oil in wok over high heat; reduce heat to medium. Add chicken. Stir fry for 2 minutes. Sprinkle with teriyaki sauce and curry powder. Cook for 3 minutes longer, stirring frequently. Remove chicken with slotted spoon. Add vegetables. Stir fry for 3 minutes. Add chicken. Stir fry for 3 minutes longer. Serve over rice.