It's so nice to have an easy alternative to frying chicken. Baking chicken is wonderfully healthy option too, but having the oven on in the summertime is just not fun. Here's one way to serve up some chicken and veggies with minimal stove time and maximum flavor!

INGREDIENTS:

1.5 lb. chicken tenders, cut into small strips

Marinade:
2 Tbsp corn starch
2 Tbsp orange juice, lemonade or water

Sauce:
1/2 cup broth or water
1 Tbsp corn starch
3 Tbsp teriyaki sauce
1 Tbsp rice vinegar
1 Tbsp maple syrup
1 1/2 Tbsp soy sauce
2 cloves garlic, crushed
1/8 tsp red pepper flakes
1/8 tsp salt

Vegetables:
1 medium green squash, sliced (unpeeled)
1 red bell pepper, cut into strips
1 8oz box baby bella mushrooms, sliced thinly
1 small can sliced water chestnuts
1 can baby corn, cut into small pieces
1 cup frozen broccoli floretts

3 Tbsp canola oil
1 Tbsp toasted sesame oil


INSTRUCTIONS:

Combine the corn starch and juice in a small bowl and add the chicken strips. Let marinate at least one hour.

Mix the sauce ingredients in another bowl and set aside.

Heat the two oils in a large nonstick wok. Add the chicken pieces without the remaining marinade. Cook on medium-high heat until the chicken turns white. Remove the chicken to a plate and set aside.

Add the vegetables to the hot wok and stir. Cover and let simmer until the vegetables are softened, approximately 10-15 minutes, stirring occasionally.

Pour the sauce over the vegetables and return the chicken to the wok. Mix thoroughly and cook an additional 2-3 minutes. Serve over rice.