Teriyaki Chicken Stir Fry

(Yields 6 servings)

(Use Fresh Produce Only!)


  • 1 large onion, sliced or diced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 zucchini or yellow squash, sliced on the diagonal
  • 1 bunch broccoli, separate and trim stalks to the desired length
  • 1 pint prepared mushrooms, slice if necessary
  • 1 4 oz. can water chestnuts, sliced, drained
  • 1 4 oz. can bamboo shoots, sliced, drained
  • 4 tbsp cooking oil (canola, vegetable, peanut)
  • 3/4 cup Truly Hawaiian Teriyaki Sauce
  • 6 cups Brown or White Rice
  • 1 lb. boneless chicken breast, cut into strips



  1. Prepare rice as directed on the package. Keep warm.
  2. Prepare your wok or large saute pan by
    turning on the heat to medium-high.
    Add 1 tbsp of cooking oil.
  3. Once the oil is warm add chicken strips until brown.
    Depending on the thickness of strips, approx 2-3 minutes.
    Remove chicken from wok and set aside.
  4. Add remaining oil. When the oil is heated,
    add broccoli, onions, mushrooms, squash,
    carrots and stir fry until soften.
  5. Add remaining vegetables and continue
    to stir fry until all vegetables have
    the desired doneness. Do not overcook for best results.
  6. Add Truly Hawaiian Teriyaki Sauce and
    quickly stir to coat vegetables evenly.
  7. Serve immediately over rice.
    Add additional sauce for more flavor if desired.

Optional for additional flavor:
Prior to cooking, marinate the chicken strips
in ¾ cup Truly Hawaiian Teriyaki Sauce
in a plastic resealable bag for 1-4 hours
or overnight, turning occasionally.
Reserve the marinade for later use.