Tanya Ramagos’s Teriyaki Chicken
4 boneless, skinless Chicken breasts cut into strips
½ green bell pepper sliced 1/4 cut
½ red bell pepper sliced 1/4 cut
½ onion sliced 1/4 cut
2 tbsp. Vegetable oil
Teriyaki sauce
In a large skillet toss and brown the chicken breasts in the oil over high heat, about 5 minutes. Add the bell peppers and onions; saute and toss until the vegetables are lightly browned. Add the teriyaki sauce; toss until heated through.
Contributed by Tonya Ramagos, author of, MR. RIGHT IN TURNOUTS, book 1 of the Stockland Fire Department series.
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