Chicken and Vegetable Stir Fry Recipe

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For all of us looking for delicious chicken recipes, this terrific chicken and vegetable stir fry is not only tasty but low in saturated fat as well. Serve it alone or on a bed of rice for a satisfying complete meal.
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  • 2 tablespoons sesame seeds
  • 3 tablespoons olive oil
  • 2 chicken breasts - boneless, skinless, cut into bite size pieces
  • 1 bunch asparagus - cut into 1" segments (about 12 spears)
  • 3 green onions - sliced
  • 2 carrots - sliced into small strips
  • 2 cloves garlic - chopped
  • 1 can artichokes - (13.75 oz) drained, cut in half
  • 1 package (small) pea pods
  • 1/2 teaspoon powdered ginger
  • 1 teaspoon red pepper flakes
  • 3 tablespoons teriyaki sauce
Container: large skillet or wok
20 mins
15 mins
35 mins
  • Preheat skillet or wok to med-high.
  • Add sesame seeds to dry pan. Stir frequently, until lightly toasted.
  • Add 3 tablespoons olive oil.
  • Add chicken, cook until chicken is cooked, no longer pink, stirring often.
  • Add asparagus, carrots, green onions and artichokes.
  • Stir fry until vegetables are crisp tender.
  • Add pea pods and sliced water chestnuts. Stir to heat through.
  • Add ginger, red pepper flakes and teryaki sauce.
  • Season with salt and pepper.
  • Serve hot with hot, cooked rice.
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