1/2 lb boneless skinless chicken breasts (2 tenderloins)
1 tbsp canola oil
2 garlic cloves, minced (opt'l. I forgot them )
2 tbsp teriyaki sauce
1 cup diced carrots
1 cup diced bell pepper
1 1/2 cup diced broccoli ( I used mostly the stems saving the forets for another day. If stem are tough, peel outer layer with a potato peeler. )
1 cup diced celery
1 cup diced green onions
3 cups nappa cabbage slice thinly
Water (approx 1/4 cup)
2 tbsp soy sauce
1/2 cup cold water
1 tbsp corn starch
Chop up vegetables before starting the cooking. Can group them in bowls - carrots, peppers, and broccoli in one bowl, celery and green onions in a second bowl and cabbage in a third.
In large skillet or wok, heat oil. Add chicken and stir fry until very little pink remains. Stir in teriyaki sauce to cost the chicken.
Add the carrots, peppers and broccoli. Stir fry for several minutes until carrots just begun to soften.
Add celery and green onion - stir fry for a minute or two. Add some water if the liquid is all absorbed.
Add cabbage and stir fry a minute. Add soy sauce and stir to coat everything. Make a clear spot in the center of the skillet or wok. Dissolve the corn starch in the 1/2 cup water. Poorly into the clear area and stir in the veggies and chicken until the sauce is slightly thickened.
Serve over hot rice.