1 lb. boneless, skinless chicken breast halves
1/3 cup teriyaki sauce*
3 Tbsp. spicy Szechwan stir fry sauce*
2 tsp. cornstarch
1 Tbsp. vegetable oil
1 large onion, chopped
2 cups bok choy, chopped
1 cup broccoli flowerettes
1 sweet red pepper, cut in thin strips
1 (6 oz.) package frozen pea pods, thawed and drained
1 (14 oz.) can whole baby sweet corn, drained and cut in half crosswise
1 (7 oz.) jar whole straw mushrooms, drained
6 servings hot cooked rice noodles or white rice
*Kikkoman makes both of these products bottled. So do Chun-King and others. In the international section of your grocery store.
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Rinse chicken and pat dry. Cut into thin bite size strips. set aside.
In a small bowl, mix together teriyaki sauce, stir-fry sauce and cornstarch. Set aside.
Pour oil into wok (or large skillet). Add more oil during cooking, if needed. Preheat over medium high heat. Add onions; stir fry 2 minutes. Add bok choy, broccoli and sweet pepper; stir fry 3 minutes. Remove vegetables from the wok.
Add HALF the chicken to the hot wok. Stir fry 3 minutes or until no pink remains. Remove first batch of chicken from the wok. Repeat with the other half. Return all chicken to the wok, but push from the center.
Stir the sauce and then add to center of wok. Cook, stirring constantly, until thick and bubbly. Return vegetables to wok. Add corn, mushrooms and pea pods. Stir all ingredients together to coat with sauce. Continue cooking 1 - 2 minutes until everything is heated through. Serve immediately over hot cooked rice noodles or white rice.
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