Chinese Chicken Stir Fry

2 boneless, skinless chicken thighs
Sweet & Sour Sauce
Orange Sauce
Teriyaki Marinade
Yoshida Sauce
Thyme
Salt & Pepper
Rosemary
1/2 red bell pepper
1/2 yellow bell pepper, chopped
1 green bell pepper, sliced
1/2 yellow onion, chopped
Minced Garlic (you pick the amount)
1/3 cabbage, diced and shredded
5 mini carrots, sliced

Place the two thighs in a pan. Pour equal amounts of sweet & sour sauce on each thigh, then tiny amounts of the orange and teriyaki sauce on each thigh. Sprinkle thyme, salt & pepper over each thigh. Pour yoshida sauce to cover the bottom of the pan; sprinkle rosemary onto the yoshida sauce. Cover and cook on low until chicken is done. Remove the chicken and place the onion and minced garlic in the sauce. Boil for 2 minutes. Place the assorted bell peppers and carrots into the sauce and cook on low for 5 minutes. Chop up the chicken and place into the sauce as well. Then, add the cabbage, mix well and serve over rice.

This is one of the few meals that B actually walked into the kitchen and said, "What smells so good?" He was serious too! He had many servings, as did I. This was not a kid friendly one, but the two big girls ate their food due to the bribery of dessert afterwards.