Chicken and Japanese Vegetable Stir-fry

Name: Chicken and Japanese Vegetable Stir-fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: * 2 tbsp. Olive Oil; * 255 g Red Onion chopped (1 medium onion +/-); * 2 packages (500g each) Green Giant Valley Selections Japanese Mix frozen vegetables; * 500g Roasting Chicken light meat chopped; * 1 2/3 cups Chicken Broth heated; * 3 tbsp. Kikkoman Teriyaki Sauce & Marinade; * 3 tbsp. Kikkoman Soy Sauce; * 2 tbsp. Corn Starch; * 2 tsp. Garlic Powder; * 1/2 tsp. Red Pepper Flakes; * Fresh-ground Black Pepper to taste (((NOT included in Nutritional Information!)))

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Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 8

Ingredients

* 2 tbsp. Olive Oil* 255 g Red Onion, chopped (1 medium onion, +/-)* 2 packages (500g each) Green Giant Valley Selections Japanese Mix, frozen vegetables* 500g Roasting Chicken, light meat, chopped* 1 2/3 cups Chicken Broth, heated* 3 tbsp. Kikkoman Teriyaki Sauce & Marinade* 3 tbsp. Kikkoman Soy Sauce* 2 tbsp. Corn Starch* 2 tsp. Garlic Powder* 1/2 tsp. Red Pepper Flakes* Fresh-ground Black Pepper, to taste (((NOT included in Nutritional Information!)))

Directions

1. Heat 1 tbsp. of olive oil in a large wok over medium-high heat. Add the chopped onion, and stir-fry for a few minutes to start the carmelization process.
2. Make a well in the center of the wok, and add the other 1 tbsp. of oil and the 2 packages of frozen Japanese vegetables. Stir-fry until thawed and crisp-tender.
3. Add the roasting chicken, and heat through.
4. In a small mixing bowl combine the chicken broth, teriyaki and soy sauces, spices, and corn starch. Whisk, and pour over the vegetables and chicken in the wok.
5. Heat until bubbling, then reduce heat and simmer for a few minutes until the sauce thickens.
6. Makes 8 one-cup 'servings'. Enjoy! :)

Number of Servings: 8

Recipe submitted by SparkPeople user CURVES_N_CURLS.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving