Asian Chicken & Vegetable Stir Fry Recipe! -------------------------------------------------------------------- INGREDIENTS: 1lb boneless, skinless chicken breasts 4tbsp bottled teriyaki sauce divided 3tbsp cornstarch, divided 2 large cloves garlic, minced 1tsp minced fresh gingerroot i 1 cup low sodium chicken broth ¼ tsp hot pepper flakes 4tbsp butter, divided 1 cup 1-inch julienned carrots 1 cup diagonally cut snow peas 1 cup bean sprouts 1 medium onion quartered and thinly sliced Toasted sesame seeds (optional) DIRECTIONS: Cut Chicken into strips. Combine 2 tbsp each of the teriyaki sauce and cornstarch with garlic and ginger in a small bowl. Add chicken and stir to coat. In a second small bowl combine remaining teriyaki sauce and cornstarch. Stir in chicken broth and hot pepper flakes: set aside Melt 3tbsp of the butter in a large non-stick frypan over medium high heat until foamy. Gradually add chicken pieces and stir fry 5 minutes or until chicken is cooked; remove from pan. Heat remaining 1 tbsp of butter in same pan. Add carrots, snow peas, bean sprouts and onion. Stir fry 5 minutes or until vegetables are crisp tender. Stir chicken and reserved teriyaki sauce mixture into pan. Cook and stir over medium high heat until mixture boils and thickens. Serve sprinkled with sesame seeds if desired over cooked brown rice.