Ingredients
2
tablespoons vegetable oil
4
cloves garlic, peeled, sliced (about 2 tablespoons)
4
cups fresh broccoli florets (about 1 lb)
1/2
cup ready-to-eat baby-cut carrots, cut in half lengthwise
1
can (8 oz) sliced water chestnuts, drained
1/4
cup water
1/2
cup teriyaki baste and glaze (from 12-oz bottle)
2
cups bite-size strips deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
Hot cooked rice, if desired
Preparation
In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Cook garlic in oil about 1 minute, stirring constantly and being careful that garlic doesn’t burn, until golden brown.
Add broccoli, carrots, water chestnuts and water to skillet. Cook 7 to 9 minutes, stirring occasionally, until vegetables are crisp-tender and water has evaporated.
Gently stir in teriyaki glaze and chicken. Cook 1 to 2 minutes or until chicken is thoroughly heated. Serve over rice.
