Grilled Teriyaki Chicken with Apple-Pineapple Coleslaw
vegetable oil, divided
pork loin, sliced
red pepper strips
bok choy, chopped
Teriyaki Cooking Sauce
In a large wok, heat half of the oil and stir-fry the pork until browned. Remove and set aside in a clean bowl.
In a large wok, heat the rest of the oil and stir-fry the carrots for one min. Add red pepper and cook for another min. before adding the bok choy and snow peas, cook for one more min. Add the pork and Teriyaki sauce; bring to a simmer. Serve over rice or noodles.
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