Teriyaki Chicken Stir-Fry
1 pound chicken tenders, cut into strips
2 tablespoons vegetable oil, divided
1 16 ounce package Birds Eye® frozen broccoli blend
1/4 cup Lawry's® Teriyaki marinade with pineapple juice
Heat 1 tablespoon oil in large nonstick wok or skillet over medium-high heat.
Add chicken and cook for 2 1/2 minutes per side or until lightly browned. Remove chicken t
o platter; cover with foil to keep warm.
Add remaining 1 tablespoon oil to same wok over medium-high heat. Add frozen vegetables; s
tir-fry 4 to 5 minutes or until tender. Add marinade and chicken and cook until thoroughly
heated. Serve over white rice.