This recipe literally from start to finish can be made in less than 15 minutes. At-home I make many variations using different proteins and added vegetables for supper. Serve this as is, on rice, on pasta on a salad, it will be a hit any way. 

1 package of chicken cutlets, cut into strips

1 cup teriyaki sauce

Kosher Salt

Fresh ground black Pepper

Ginger powder

Garlic powder

Ground mustard

1 cup sesame seeds

3 garlic cloves

1 tsp. fresh ginger

2 Tbsp. extra virgin olive oil

1 Tbsp. toasted sesame oil

1 small white or red onion, diced

2 red peppers, diced

1 cup snow peas, sliced

6 baby bella mushrooms, sliced

1 cup shredded carrots

½ tsp. cilantro

Season chicken strips with salt, pepper, garlic powder, ginger powder, and ground mustard. In a plastic bag, marinate your chicken in teriyaki sauce. You can just toss the chicken in the marinate if you need to cook right away, or let sit in fridge until ready to use. Coat in sesame seeds cover the entire strip of chicken. Set aside.

In a heated wok, add the fresh whole garlic and fresh ginger. Sauté together until slightly browned, remove from wok and reserve for later use. (about 3 minutes)

Add the sesame oil to the same hot wok, add the onions and sauté until transparent. Add red pepper, snow peas, mushrooms, and carrots. Add salt, pepper, and cilantro. Crush the reserved garlic cloves and ginger, and add to vegetables. Sauté all together until soft. Remove from the wok and set aside.

Add chicken to the wok and cook, occasionally stirring. When almost done add ¼ cup teriyaki sauce and deglaze the pan around the chicken. When cooked, add the vegetables back to the wok and sauté all together until hot.

Grocery List:

Chicken cutlets, teriyaki sauce, sesame seeds, onion, red pepper, snow peas, baby bella mushrooms, shredded carrots, fresh garlic, fresh ginger, ground mustard, ginger powder, garlic powder, sesame oil.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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