Ginger Chicken Stir Fry

as featured in Raley's, Bel Air, and Nob Hill Something Extra Publication

1 pound boneless, skinless chicken breasts, cut into small chunks
1 tablespoon vegetable oil
8 cups mixed vegetable chunks (such as broccoli, peppers, onions, snow peas, carrots, water chestnuts and mushrooms)
1 tablespoon grated fresh ginger
1/2 cup Soy Vay Veri Veri Teriyaki
3 tablespoons Dynasty Kung Pao Sauce
Sliced green onions and chopped peanuts (optional)

In a large skillet or wok, sauté chicken in oil for 10 minutes or until cooked and lightly browned. Remove from skillet and keep warm. Add vegetables and ginger to skillet; stir-fry over high heat for 5 minutes. Return chicken and sauces to skillet; cook for 5 minutes more. Garnish with green onions and sprinkle with peanuts, if desired. Serves 6.

Please visit soyvay.com for more recipes and to
purchase your Soy Vay products called for in this recipe.