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Stir Fry Chicken


Serves 4 to 6      
Preparation and Cooking time: 30 minutes
• 2 T olive oil
• ½ c diced onions
• 1 pound boneless chicken. Cut into thin slices
• ¾ c red bell pepper, julienned the size of match sticks
• ¾ c carrot julienned
• ½ c mushrooms, sliced
• 3/4 c asparagus cut into 1 in pieces
• ¼ c Stonewall Kitchen Teriyaki Sauce
Heat oil in a fry pan or wok over medium high heat. Add onion and sauté until tender and translucent. Add chicken and sauté until cooked through. Remove to a plate. Add more oil if necessary. Add bell pepper, carrots and mushrooms, and sauté for several minutes until tender. Add asparagus and sauté another 4 minutes. Return chicken to pan. Add Teriyaki sauce and heat. Serve over rice.