500 g (1 lb) boneless, skinless chicken thighs, cut in 3/4-inch (2 cm) pieces
15 mL (1 tbsp) soy sauce
2 cloves garlic, chopped
15 mL (1 tbsp) fresh ginger, chopped
30 mL (2 tbsp) Vegetable Oil, divided
500 g (1 bag) Europe’s Best® Imperial Blend vegetables, frozen
125 mL (1/2 cup) teriyaki sauce
30 mL (2 tbsp) rice vinegar
10 mL (2 tsp) cornstarch
2 green onions, chopped
15 mL (1 tbsp) toasted sesame seeds
Cooked rice or noodles
1. Combine first 4 ingredients. Heat 1 tbsp (15 mL) oil in a large pan over medium-high heat. Add chicken mixture and cook 3 to 4 minutes, until chicken is just cooked. Remove chicken.
2. Return pan to heat. Add 1 tbsp (15 mL) oil and frozen vegetables. Cover and cook 2 minutes or until vegetables are thawed. Combine teriyaki sauce, vinegar and cornstarch. Add sauce and cooked chicken to vegetables and cook 3 minutes, until chicken and vegetables are hot and sauce thickens.
3. Transfer to a serving dish, garnish with onions and sesame seeds. Serve with cooked rice or noodles.