 | | Directions |
- Preheat skillet or wok to med-high.
- Add sesame seeds to dry pan. Stir frequently, until lightly toasted.
- Add 3 tablespoons olive oil.
- Add chicken, cook until chicken is cooked, no longer pink, stirring often.
- Add asparagus, carrots, green onions and artichokes.
- Stir fry until vegetables are crisp tender.
- Add pea pods and sliced water chestnuts. Stir to heat through.
- Add ginger, red pepper flakes and teryaki sauce.
- Season with salt and pepper.
- Serve hot with hot, cooked rice.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Container: large skillet or wok
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | 2 tablespoons sesame seeds |
| - | | 3 tablespoons olive oil |
| - | | 2 chicken breasts - boneless, skinless, cut into bite size pieces |
| - | | 1 bunch asparagus - cut into 1 |
| - | | 3 green onions - sliced |
| - | | 2 carrots - sliced into small strips |
| - | | 2 cloves garlic - chopped |
| - | | 1 can artichokes - (13.75 oz) drained, cut in half |
| - | | 1 package (small) pea pods |
| - | | 1/2 teaspoon powdered ginger |
| - | | 1 teaspoon red pepper flakes |
| - | | 3 tablespoons teriyaki sauce |
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