Japanese-Style Teriyaki Chicken

Grilled chicken breast strips with broccoli,
carrots, red bell peppers and pineapple in a
savory and sweet teriyaki sauce.

Preparation

PAN FRY (PREFERRED METHOD)

1. Place bag of sauce in a bowl with warm water to thaw.
2. Add 2 teaspoons of vegetable oil to skillet or wok and heat on MEDIUM HIGH until hot.
3. Add chicken, vegetables and sauce to skillet or wok. Toss to coat, then cover and heat for 8–9 minutes, stirring occasionally until hot**.
4. Turn o heat and let rest for 2 minutes. Enjoy!

MICROWAVE

1. Place bag of sauce in a bowl with warm water to thaw.
2. Open bags of chicken and vegetables and empty into a microwave safe container. Top with sauce.
3. Microwave on HIGH, uncovered for 3 minutes.
4. Stir and heat for 3 additional minutes or until hot*.

 

NOTE: MICROWAVE OPERATING AT 1200 WATTS. MICROWAVES MAY VARY,

ADJUST COOK TIMES TO INDIVIDUAL MICROWAVE.

*Internal temperature should be 165°F for at least 15 seconds. These instructions are guidelines
only since individual cooking equipment vary in temperature.

Ingredients

SAUCE: soy sauce (water, wheat, soybeans, salt, vinegar, lactic acid), water, cane sugar, brown sugar, honey, corn starch, ginger puree, salt, garlic puree (garlic, citric acid), spice. GRILLED CHICKEN BREAST CHUNKS: chicken breast meat, water, rice starch, salt, sodium bicarbonate, black pepper. BROCCOLI FLORETS, CARROTS, RED BELL PEPPERS, PINEAPPLE.

 

CONTAINS: SOY, WHEAT.