Stir-fry with cabbage and chicken

Ingredients:

• 0.9 kg chicken breasts, skinless and boneless
• 2 tablespoons dark sesame oil, divided
• 2 cloves garlic, crushed
• 1 head of broccoli, stems trimmed
• 12 mushrooms, thinly sliced
• 3 carrots, peeled and cut into thin strips
• 110 g green beans, diced
• 1 head bok choy, chopped
• 2 - 3 tablespoons teriyaki sauce

Preparation:

1. Heat 1 tablespoon of sesame oil in a saucepan over medium heat. Add the garlic and stir. Add the chicken to the pan and cook for 4 minutes on each side. Remove from the pan and cut into strips; set aside.
2. Heat the remaining 1 tablespoon of sesame oil in a wok over high heat. Add the vegetables and teriyaki sauce. Cook, stirring frequently, until the vegetables begin to soften. Add the chicken strips, stir well, and continue cooking for 2-3 minutes. Serve immediately.