Recipe from Michael S. Spirgis of Okla.
4-split, skinless,boneless chicken breasts, cut into 1/2" strips
1-medium green bell pepper, sliced top to bottom, (w/seeds removed), into 1/2" to 3/4" strips
1-medium red bell pepper prepared the same way
8 oz.-fresh mushrooms, sliced vertically
1-medium yellow onion, sliced into 1/2" rings
2 Tbs.-Olive oil
1-small to medium tomato, cut into 3/4" wedges
3/4 cup sliced almonds
2 Tbs.-Teriyaki Sauce
Using a large, hot skillet or a wok, stir-fry all ingredients together except tomatoes and almonds, and sesame oil. As the chicken turns white and the mushrooms show signs of being cooked, add tomatos, almonds, and teriyaki sauce. Season by sprinkling lightly with garlic powder, salt and white pepper. Cook until chicken is completely cooked, stirring to coat the ingredients in the teriyaki sauce. Serve over a bed of rice. (This can also be used w/cubed steak, sliced into 1/2" strips) ENJOY!
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