Submitted By: Pat Laubisch, Flyway Farm, Medina NY


  • 4 teaspoons canola oil
  • 1 tablespoon fresh minced garlic
  • 1 pound boneless chicken breasts cut into bite size strips
  • ¼ cup teriyaki sauce
  • 1 cup red pepper cut into bite size strips
  • 2 cups zucchini cut into bite size strips
  • 2 cups sliced mushrooms
  • 1 cup snow peas
  • 1 tablespoon soy sauce
  • 1½ tablespoons Pure New York State Maple Cream
  • 1 – 2 dashes of hot sauce to taste (optional)

Directions:Heat oil until hot in wok. Add fresh minced garlic and sauté till just starting to turn golden 1 – 2 minutes. Add chicken strips.  Toss while cooking. After chicken is partially cooked (about 4 minutes) add Teriyaki sauce and continue to toss to blend. Cook chicken until done. Remove chicken from pan with a slotted spoon.  Set aside. Add red pepper strips and toss with spoon while cooking for about 1 minute. Continue to add vegetables in order listed letting each addition heat and cook a little before adding the next (about a minute or so). Sprinkle soy sauce over vegetables and a little more Teriyaki sauce if needed. When vegetables are the desired doneness of your choice, add maple cream and toss to coat hot vegetables. Return chicken to pan and toss together with the vegetables until chicken is hot. If needed, add a little additional Teriyaki sauce and a dash or two of hot sauce if you choose. Serve over rice.