TERIYAKI CHICKEN WITH ASPARAGUS

Teriyaki Chicken With Asparagus image

A different and satisfying stir-fry. For a vegetarian option, omit chicken. Great recipe to use up left-over chicken.

Provided by Backwoods Foodie

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
12 asparagus spears, cut into quarters
1 tablespoon minced garlic
1/2 cup bell pepper, sliced thinly
1/2 cup onion, diced
1 1/2 sliced mushrooms
1/2 lb chicken breast, diced
3 cups prepared rice
1/4 cup dried cranberries
2 teaspoons cornstarch
3 tablespoons teriyaki sauce
1/2 cup chicken broth

Steps:

Heat vegetable oil in a large skillet until hot.
Saute asparagus, peppers, onions, garlic and mushrooms for 3-5 minutes.
Mix in chicken, rice and cranberries. Saute an additional 5-7 minutes.
Combine cornstarch, teriyaki and chicken broth.
Stir mixture into sauté mix and cook until thickened.
Serve hot.

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