Asian Chicken and Vegetable Stir-fry
- Course Main Dishes
- Prep. Time 15 mins
- Cooking Time 10 - 15 mins
- Yields 4 servings
Preparation
What You Need
Instructions
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; remove
from 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.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 348 CaloriesProtein: 31 g
Carbohydrate: 21 g
Fat: 14 g
Calcium: 6 % / 68 mg
Fibre: 3 g
Sodium: 1055 mg
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