Asian Chicken and Vegetable Stir-fry
This is the Asian Chicken and Vegetable Stir-fry recipe.
- Prep: 15 min
- Cooking: 10 min - 15 min
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts
- 1/4 cup (60 mL) teriyaki sauce
- 3 tbsp (45 mL) cornstarch
- 2 large cloves garlic minced
- 1 tsp (5 mL) minced fresh gingerroot
- 1 cup (250 mL) chicken broth
- 1/4 tsp (1 mL) hot pepper flakes
- 1/4 cup (60 mL) butter
- 1 cup (60 mL) carrots julienned
- 1 cup (250 mL) diagonally-cut snow peas
- 1 cup (250 mL) bean sprouts
- 1 medium onion quartered, thinly sliced
- Toasted sesame seeds optional
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Preparation
Cut chicken into strips. Combine 2 tbsp (30 mL) each of the teriyaki sauce and cornstarch with garlic and ginger in a small bowl. Add chicken and stir to coat. In a second small bowl combine remaining teriyaki sauce and cornstarch. Stir in chicken broth and hot pepper flakes; set aside.
Melt 3 tbsp (45 mL) butter in a large non-stick frypan over medium-high heat until foamy. Gradually add chicken pieces and stir-fry 5 minutes or until chicken is cooked; removefrom pan. Heat remaining 1 tbsp (15 mL) butter in same pan. Add carrots, snow peas, bean sprouts and onion. Stir-fry 5 minutes or until vegetables are crisp-tender.
Stir chicken and reserved teriyaki sauce mixture into pan. Cook and stir over medium-high heat until mixture boils and thickens. Serve sprinkled with sesame seeds, if desired, over cooked noodles or rice.
Variation:
Substitute boneless skinless turkey breast for chicken. Replace carrots with slivers of red sweet pepper.
Tips
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Nutritional information
Per serving| Energy: | 348 Calories |
| Protein: | 31 g |
| Carbohydrate: | 21 g |
| Fat: | 14 g |
| Fibre: | 3 g |
| Sodium: | 1055 mg |
| (% DV*) | |
|---|---|
| Calcium: | 6 % / 68 mg |
