Chicken & Vegetable Teriyaki

INGREDIENTS

PUSATERI'S CHICKEN TERIYAKI STRIPS

SOY VAY LOW SODIUM TERIYAKI SAUCE

RAINBOW BELL PEPPERS

GREEN BEANS

CASHEWS

GREEN ONIONS

SESAME SEEDS

RICED CAULIFLOWER

METHOD

1. Cut vegetables into even 1.5" size pieces
2. Add olive oil to a large frying pan over medium-high heat.
3. Add vegetables and cashews to the pan, season with salt and pepper. Cook with lid on for 4-5 minutes or until the vegetables have started to brown and soften. Stir occasionally.
4. Add 2 tbsp of water, continue to cook and stir occasionally until water has evaporated. Remove vegetables when they are crisp & tender, set aside.
5. Wipe out the pan. Heat 2 tbsp oil in the pan over high heat. Add the chicken strips, cook for 3-4 minutes until cooked through.
6. Return the vegetable to the pan with the chicken. Pour the teriyaki sauce and cook for 2-3 minutes over medium-high heat until warmed through. Stir continuously.
7. Serve with warm rice or cauliflower rice, garnish with green onions and sesame seeds.

Pairs well with Pusateri's Vegetable Spring Rolls, and mango mochi for dessert.