Recipes:
# Chicken Teriyaki
## INGREDIENTS
3/4 cup soy sauce
1/4 cup vinegar
1 teaspoon garlic powder
2 teaspoons sugar
1 teaspoon ground ginger
1 1/2 pounds boned chicken breasts and thighs
1 tablespoon vegetable oil
2 cups diagonally sliced celery
1 (16-ounce) package frozen Chinese vegetables, thawed, drained
SERVES 4
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## Make Ahead
Mix the marinade ingredients and pour into a covered bottle. Prepare the chicken strips up to a day ahead. Refrigerate both until ready to use.
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## VARIATION
For a zesty and crunchier stirfry, add 1 cup chopped onion and 1 cup fresh bean sprouts in step 4.
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### 1
Blend soy sauce, vinegar, garlic powder, sugar and ginger in a large bowl. Cut chicken into thin strips about 2 inches long. Place in bowl.
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### 2
Toss chicken until coated with marinade. Marinate in refrigerator for 10 minutes.
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### 3
Drain chicken; discard marinade. Heat vegetable oil in a wok or large heavy skillet over medium-high heat.
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### 4
Stir-fry chicken for 7 minutes or until cooked through and lightly browned. Add celery and Chinese vegetables. Stir-fry for 3 minutes. Serve immediately.
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## Make It Quicker
• Look in the meat case at the grocery store for “stir-fry” chicken already cut into strips.
• Save time by using bottled teriyaki sauce, often found in the Oriental section of the grocery store.
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