Asian Chicken and Vegetable Stir-fry

ingredient

• 1 lb (500 g) boneless, skinless chicken breasts
• 4 tbsp (60 mL) bottled teriyaki sauce, divided
• 3 tbsp (45 mL) cornstarch, divided
• 2 large cloves garlic, minced
• 1 tsp (5 mL) minced fresh gingerroot
• 1 cup (250 mL) regular strength chicken broth
• 1/4 tsp (1 mL) hot pepper flakes or to taste
• 4 tbsp (60 mL) butter, divided
• 1 cup (250 mL) 1-inch/2.5-cm julienned carrots
• 1 cup (250 mL) diagonally-cut snow peas
• 1 cup (250 mL) bean sprouts
• 1 medium onion, quartered, thinly sliced
• Toasted sesame seeds, optional

Preparation

1. Cut chicken into strips. Combine 2 tbsp (30 mL) each of the teriyaki sauce and cornstarch with garlic and ginger in a small bowl. Add chicken and stir to coat. In a second small bowl combine remaining teriyaki sauce and cornstarch. Stir in chicken broth and hot pepper flakes; set aside.
2. Melt 3 tbsp (45 mL) butter in a large non-stick frypan over medium-high heat until foamy. Gradually add chicken pieces and stir-fry 5 minutes or until chicken is cooked; remove
3. from pan. Heat remaining 1 tbsp (15 mL) butter in same pan. Add carrots, snow peas, bean sprouts and onion. Stir-fry 5 minutes or until vegetables are crisp-tender.
4. Stir chicken and reserved teriyaki sauce mixture into pan. Cook and stir over medium-high heat until mixture boils and thickens. Serve sprinkled with sesame seeds, if desired, over cooked noodles or rice.