Chicken Stir-Fry

3 boneless, skinless, chicken breasts,

cut into ¼ - ½” strips

Teriyaki Sauce

2 Tbsp. vegetable oil
1 shallot, minced

2 cloves garlic, minced
1 c. broccoli florets, cut into small pieces

1 c. baby carrots, cut to ½” slices
1 c. asparagus spears, cut into ½ pieces

1 c. zucchini chunks, cut into ½ cubes
1 red bell pepper, seeded & julienned

¾ c. button mushrooms, quartered
1 Tbsp. fresh ginger root, minced

½ c. sugar snap peas
¾ c. whole salted cashews

Marinate chicken breast strips in enough teriyaki sauce to nicely coat the meat. Refrigerate for at least an hour or up to overnight. Remove chicken from sauce, but reserve sauce for later. In a wok or large skillet, over high heat, add oil.
When oil is hot, add chicken, shallot, garlic, and cook, stirring constantly until chicken turns opaque on both sides. Add broccoli, carrots, asparagus, and stir. Let cook about a minute and add reserved teriyaki sauce stir to incorporate. Add zucchini, red pepper, mushrooms and ginger.
Stir frequently to keep everything cooking evenly. Cook a couple of minutes more until zucchini begins to soften a bit and all veggies are tender crisp. Add snow peas and cashews and stir to incorporate. Let cook another minute or so, careful not to overcook. Vegetables should be tender, crisp but not crunchy.