Chicken Stir Fry{an adapted recipe from Tyler Florence}

• It's Potluck time at I Heart Cooking Club - you can select any recipe and pick whichever chef you want.  I'm very partial to Nigella but this time I grabbed a Tyler Florence Chicken Stir Fry recipe.   I did make my own adaptions for our taste.

Actually I will make more adjustments this evening when we heat up the leftovers.  As you can see there are loads of cut up veggies but once the cooking started, the amount of chicken overwhelmed them. 
This evening I am going to cook more veggies to add to this stir fry.  One of the substitutions I made was using sweet chili sauce.  We didn't have Teriyaki on hand.

Chicken Stir Fry

Ingredients

• 2 tablespoons dark sesame oil, divided
• 2 garlic cloves, finely minced
• 2 pounds chicken breasts, skinless and boneless
• 1 head broccoli, stems removed
• 1 dozen mushrooms, sliced
• 2 red bell peppers, julienned
• 1/4 pound green beans, diced
• 1 can water chestnuts
• 2 to 3 tablespoons teriyaki sauce

1. Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.

1. Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce (in our case it was chili sauce). Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.
2. The veggies were very crisp so next time I will stir fry longer before adding the chicken.  I don't want the veggies soggy but these were a bit too crisp.  Sounds like I didn't like the meal but honestly it was very good.
3. 
   

Sharing with I  ♥ Cooking Club and Beth Fish Reads Weekend Cooking event.