1 lb. boneless chicken, cut into bite size pieces
1 pkg. frozen stir-fry vegetables
(*I prefer fresh broccoli, matchstick carrots, sliced colored bell peppers, mushrooms, celery)
1/6 c. oil
1/6 c. vinegar
1/3 c. teriyaki glaze
1/4 tsp. salt
1/4 tsp. pepper 1 tbsp. Tabasco sauce
Heat oil and vinegar on High in a Wok or frying pan. Add chicken and vegetables. Cook until chicken is cooked, stirring often. Drain oil and vinegar. Reduce heat to medium, add teriyaki glaze, salt, pepper and Tabasco sauce. Stir for 10 to 15 minutes. Serve over rice or on the side with potatoes.
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