Well here it is, the day after Christmas and while I love mashed potaotes, turkey, gravy and all the fixings, if I see another plate of the traditional holiday meal I may just explode. It is days like to today when I begin craving something other than traditional American food. A quick stirfy is always a nice option for this. This Spicy Chicken Teriyaki Stirfry, has juicy marinated chicken, crunchy vegetables and just the right combination of sweet and spicy.

Serves: 4

You will need:

For marinated chicken:

• 1 pound of boneless, skinless chicken thighs, sliced into 1 inch strips
• 2 tablespoons Teriyaki sauce
• 1 teaspoon chili garlic sauce
• 3 cloves garlic, minced
• 1 teaspoon salt

1. Combine all ingredients in a medium bowl. Cover and refrigerate for 20 minutes.

Meanwhile, prepare the vegetables for the stirfry.

• 2 cloves garlic, minced
• 1/2 cup mushrooms, sliced
• 1 green bell pepper, juilened
• 1 carrot, peeled and diced
• 1 jalapeno, diced (optional)
• 1/2 medium onion, sliced
• 1 tablespoon canola oil
• 1 tablespoon soy sauce
• 1 teaspoon garlic chili sauce
• 2 cups jasmine rice, cooked according to package instructions

1. In a large skillet or wok, heat the canola oil over medium heat. Add chicken and cook through. Approximately 8 minutes. Remove and set aside.
2. Add the veggies and saute for 2-3 minutes, until they are slightly soft, but still firm.
3. Next add soy sauce and garlic chili sauce. Return the chicken to the pan and saute for 3 more minutes.
4. Scoop jasmine rice onto a plate and spoon stir fry over it.

For those of you that like extra spice I love to top this stir fry with Siracha sauce. Enjoy!