Chicken & Vegetable Teriyaki Stir Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A great quick meal, served over rice (not included in nutritional or calories breakdown per serving). I use Kikkoman Teriyaki Marinade & Sauce for this recipe, Lowry's has same caloric breakdown for listing here purposes, except with Kikkoman you use 1/2 cup instead of 6 tbsp. Ingredients:
8 ounce chicken breasts, raw, sliced into strips |
2 tbsp sugar |
2 tsp cornstarch |
2 tbsp vegetable oil |
2 cups snow peas |
1 cups carrot, sliced |
1 cup bean sprouts |
1 cup mushrooms, sliced |
1/2 cup water chestnuts , sliced |
6 tbsp teriyaki |
Directions:
1. Combine teriyaki sauce and sugar in measuring cup, stirring until sugar is dissolved.
2. Remove 3 tbsp of marinade and add to chicken in plastic bag. Press air out of bag. Marinate for a minimum of 15 minutes, turning bag several times to coat pieces well.
3. Meanwhile, add enough water to remaining teriyaki mixture to measure 2/3 cup, blend in cornstarch.
4. Heat oil in large wok over medium-high heat, add chicken and sauté 2-3 minutes.
5. Add carrots and mushrooms, sauté for another 2-3 minutes.
6. Add snowpeas, water chestnuts, and bean sprouts, sauté for 2-3 minutes.
7. Add teriyaki sauce mixture, stirring, for about 1-2 minutes or until sauce comes to a boil and thickens slightly. Toss to coat all vegetables and chicken.
8. Spoon out over rice (not calculated in calories in recipe) in large individual bowls.
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