Ginger Chicken Follow-up

Last night I made Michael's favorite meal, ginger chicken. I tried to really pay attention to what I use to update the amounts in the recipe. Here's what I came up with:

1/4 cup Kikoman Teriyaki Sauce

3 Tbsp sriracha sauce

1.5 boneless skinless chicken breasts, sliced into very small strips

1 bag frozen peppers and onions

2 Tbsp ginger root, skin removed and cut into matchstick pieces

1 Tbsp canola or vegetable oil

Heat oil in wok. Add chicken and Teriyaki sauce and cook until chicken is almost cooked through. Add peppers and onions and ginger and toss in wok to cook evenly. Add sriracha sauce and continue to toss. Serve over rice.

We added steamed broccoli this time. This is an easy meal and always a hit in our house!