Teryaki Chicken Stir Fry

I have been trying to use up all of my leftover veggies in the fridge before I get my next bountiful basket full of delicious and fresh produce!  Stir Fry is one of those great meals that you can make with all kind of different ingredients.  I must say that the mixture of ingredients that I used this evening made a wonderful combination.  I had never cooked with turmeric before and it added an amazing element to the flavor, I would definitely user it again in all kinds of recipes.

Ingredients:
1 Tbsp Olive Oil
3 Chicken Breasts (Chopped)
Seasoning (Alpine Touch, Crushed Red Pepper, Oregano, Thyme, Tarragon, Dash of Cinnamon)
1 Carrot of Peelings (Peel outer skin layer off first and trash)
1 Stalk of Broccoli (Florets only)
2 Leek Leaves (Chopped)
1 Red Pepper (Seeded & Chopped Thinly)
2 Leaves Bok Choy (Chopped)
2 Leaves Fresh Basil (Chopped)
1 Piece Fresh Turmeric (Diced)
2 Cloves Garlic (Diced)
1 Bottle of Teriyaki sauce (11.8 oz)
1 Cup Jasmin Rice

Directions:
Add the oil to a heavy bottom skillet.  Add the chopped chicken and season according to preference.  Cook the chicken thoroughly on med-high heat for about 6-8 minutes.  Turn the heat down to low-med and add the vegetables stir everything together and cook for about 3 or 4 minutes to soften the veggies a little.  Add 3/4 of the bottle of Teriyaki sauce and mix thoroughly, cook on Simmer for a few minutes to let the sauce soak into the chicken and veggies and serve over a bed of freshly steamed Jasmine rice (1 Cup is enough for moderate plate for 2 people, make more as needed).  When serving you can add additional Teriyaki sauce if you are a huge Teriyaki lover like I am, otherwise there is more than enough flavor in the dish already.  Serve & Enjoy.

Add the oil, chicken & seasonings to a heavy bottom skillet

Cook the chicken all the way through

Add the veggies! 

Mix them in with the chicken

Add the Teriyaki sauce

Stir it all together

Serve over the fluffy Jasmine rice and add additional Teriyaki sauce on top