Chicken Stir Fry
|Steak sauce||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Dijon mustard||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Sesame oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Ground black pepper||1⁄2 Teaspoon|
|Boneless chicken breasts||1 1⁄2 Pound, cut into 1/2 inch strips|
|Sliced carrots||1 Cup (16 tbs)|
|Thinly sliced red bell pepper||1 Cup (16 tbs)|
|Snow peas||1 Cup (16 tbs)|
|Sliced onion||1 Cup (16 tbs)|
In medium nonmetal bowl, whisk together steak sauce, wine, mustard, soy sauce, sesame oil, garlic and black pepper; add chicken, stirring to coat.
Cover; chill 1 hour, stirring occasionally.
In large skillet, over medium-high heat, cook and stir chicken mixture until no longer pink, about 5 minutes.
Add vegetables; cook and stir until tender, about 5 to 7 minutes.
Serve over rice if desired.