Chicken Stir-fry with Teriyaki Sauce

Stir-frying is a quick-fix for a healthy, delicious dinner. Once the ingredients are prepped and the pot is hot, the food is ready in no time.

Sauce:
⅓ cup rice wine, sake or mirin
⅓ cup soy sauce
¼ cup pure maple syrup
1 Tbsp. cornstarch

Stir-Fry:
2 Tbsp. extra-virgin olive oil
1⅓ lbs chicken breast, boneless, skinless, cut into strips
1 clove garlic, finely chopped
1 Tbsp. fresh ginger, finely chopped
1 onion, finely chopped
3 cups vegetables of your choice (peppers, mushrooms, celery, carrots, broccoli, cauliflower, chinese cabbage, snow peas, zucchini), cut into strips

To Serve:
steamed rice or vermicelli noodles

Whisk all sauce ingredients in a small bowl.

Heat oil in a wok or a large frying pan and sauté the chicken until golden brown in colour. Add the remaining ingredients and continue cooking for a few more minutes.

Pour in the sauce and bring to a boil to thicken. Stir well to coat the chicken and vegetables.

Serve with steamed rice or vermicelli noodles.

Makes 4 servings.

Cook's Note: Sweetening stir-fry meals with pure maple syrup is a popular tradition in Japan.