by theUngourmet
Serves 4-6
1 tbsp canola oil
2 cloves minced garlic
2 tsp chopped ginger
1 lb ground chicken
1/2 tsp salt
2 tbsp teriyaki sauce
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1 tbsp canola oil
1 tsp chopped ginger
1 cup chopped broccoli
2 carrots, peeled and roughly chopped
1 zucchini sliced
1 cup fresh or frozen edamame
1/4 cup teriyaki sauce
Several large flour tortillas
Saute garlic and 2 tsp ginger in 1 tbsp of canola oil for about 1 minute. Add the chicken, salt and teriyaki and brown completely.
In a separate skillet or wok, saute the ginger in tbsp oil for a minute. Add the veggies and the teriyaki sauce. Stir fry for 3-5 minutes until tender crisp.
Serve the chicken and veggies on flour tortillas with a side of teriyaki sauce for dipping.
