Teryiaki Chicken Stirfry

I love stir fry. Especially when it involves teriyaki sauce. Oh, how I love the taste of a good teriyaki sauce. You can pretty much make stir fry out of anything you want. Pick a meat and pick some veggies, throw in some sauce and voila, you've got stir fry. I usually choose to use chicken as my meat and carrots and zucchini as my veggies. This time, I used yellow squash too. Sometimes I throw in some broccoli. This is an easy dinner. If you prepare the sauce ahead of time, it takes no time at all to prepare.

Teryiaki Chicken Stir fry

Ingredients:
3-4 chicken breasts, trimmed of fat and cut into chunks
1-2 squash, sliced (I used zucchini and yellow squash.)
1 carrot, cut into chunks
butter
olive oil
teriyaki sauce (Use this one or this one.)

Directions:

There are two ways to begin making this stir fry. You can either marinate the chicken, or not. It really depends on my mood whether or not I choose to marinate my meat. If you do choose to marinate, make one of the above teriyaki recipes, either one is great, and marinate your chicken for at least 4 hours, longer if time permits.

When it's time to cook pull out 2 skillets. One is for the veggies and one is for the chicken. Place about a tablespoon of each butter and olive oil in each skillet, over medium-high heat. (If you chose to marinate your meat, you may not need quite as much. Just start with a tablespoon of olive oil.) Add your washed and cut veggies to one skillet, and your uncooked chicken to the other. Either discard marinade or place it in a pot to boil and use for a sauce. Cook both pots until veggies are tender and chicken is cooked through. Add teriyaki sauce to skillet with chicken, toss to coat, and then add veggies to same skillet. Toss veggies and chicken to coat and mix. Heat for an additional couple of minutes and serve hot with rice.