1/2 pound chicken, pork or beef, cut into bite size pieces
1 tablespoon oil
2 cups broccoli florets
1 cup sliced baby carrots
1 cup sliced mushrooms
1/2 cup sliced red pepper (I didn't have any on hand today)
2-3 tablespoons teriyaki sauce
1/4 cup soy sauce (I use reduced sodium kikkoman)
Start by marinating the meat in the teriyaki sauce (I used pork this time, but have used chicken and beef as well and they all turn out yummy). You can let it marinate in the fridge for several hours, or if you're in a pinch you can skip the marinating step and just add the teriyaki sauce and meat to the pan at the same time.
Heat the oil in a large frying or sauce pan (or wok if you're super fancy) on medium heat. Once the oil is hot, add the marinated meat and any remaining teriyaki sauce that hasn't been absorbed yet. Stir frequently so that the meat cooks evenly. Once the meat is cooked through, remove from pan and set aside in a bowl.
Almost done cooking!
Next, put all of the veggies to the pan you were just cooking the meat in. Add the soy sauce and water. Cover pan so veggies can steam. Check veggies every few minutes with a fork until they reach your desired level of tenderness (I like mine firm but not crunchy).
Mmmm....look at all that healthy goodness!
Add the meat back into the pan and stir everything around until the meat is heated thoroughly.
Serve over udon noodles or rice. If serving with udon noodles I recommend thickening the sauce. To do this I add 1 tablespoon of cornstarch mixed with 1-2 tablespoons of cold water to the pan. Let the sauce boil for one minute. This helps the sauce stick to the noodles better. No need to thicken if using rice; the rice will absorb the sauce on its own.