Serves 4 1 pound/450g boneless, skinless chicken, cut into ¼ inch strips 1/4 cup plus 2 tablespoons/90ml gluten-free teriyaki sauce 2 tablespoons plus 2 teaspoons/40ml canola oil 2 teaspoons/10ml cornstarch 3 bell peppers, cut in thin strips (a mix of colors looks nice) 6 green onions, cut in thin slices on a diagonal 8 ounce/225g baby bella mushrooms, sliced thin Gluten-free Teriyaki Sauce 1/2 cup/125ml gluten-free soy sauce or Bragg's Liquid Aminos 1 tablespoon/15ml honey 1 tablespoon/15ml canola oil 1 teaspoon/5ml sesame oil 1/4 teaspoon/1ml ground pepper 1/2 clove garlic 1 teaspoon/5ml dry ginger Combine the ingredients for the teriyaki sauce, half of the oil and cornstarch in a large bowl. Remove/reserve half. Place the chicken in one bowl of sauce and vegetables in another bowl of sauce. Heat wok on medium high heat. Stir fry the vegetables for 2-3 minutes and remove to a bowl. Add half of the chicken and stir fry for 4-5 minutes or until chicken is cooked through
Personal Chefs serving Palm Beach, Boca Raton, Fort Lauderdale and Miami Beach.