Teriyaki Chicken Stir-Fry

This stir-fry dinner has it all- chicken, vegetables and rice in a quick meal that’s ready in just 15 minutes. Perfect if you love Asian cuisine.

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  • prep time 5 min
  • total time 15 min
  • ingredients 5
  • servings 4
 

Ingredients

1
pound cut-up chicken breast for stir-fry
1/2
cup teriyaki baste and glaze
3
tablespoons lemon juice
1
bag (16 ounces) frozen broccoli, carrots, water chestnuts and red peppers (or other combination)
Hot cooked rice, couscous, or noodles, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center.
  • 2 Stir in remaining ingredients except rice. Heat to boiling, stirring constantly; reduce heat. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with rice.
  • 1 Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center.
  • 2 Stir in remaining ingredients except rice. Heat to boiling, stirring constantly; reduce heat. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with rice.

EXPERT TIPS

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Expert Tips

Teriyaki baste and glaze is a thick and brown-colored sauce; do not confuse it with teriyaki sauce or marinade, which has a watery consistency. You can find teriyaki baste and glaze in the Asian foods section of your permarket.

Broccoli, carrots and red peppers are rich in beta-carotene. Beta-carotene is an antioxidant that may help boost your immune system and offer protection against some cancers.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
215
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
70mg
70%;
Sodium
1870mg
1870%;
Total Carbohydrate
15g
15%
(Dietary Fiber
3g
3%
),
Protein
30g
30%
;
% Daily Value*:
Iron
14%;
Exchanges:
3 Vegetable; 3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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