INGREDIENTS:
1⁄2cup teriyaki sauce
2tablespoons light soy sauce
1teaspoon rice vinegar
1tablespoon cornstarch
1tablespoon canola oil
1lb boneless chicken breast, cut into bite-size strips
1(8 ounce) packagesliced fresh mushrooms
1(8 ounce) can sliced water chestnuts, drained
1cup shredded carrot
2scallions, sliced thin (white part plus 2 inches of the green part)
DIRECTIONS :
In a small bowl, whisk together teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside.
In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
Add sauce to skillet and cook, stirring, until heated through and sauce is thickened
