Chicken Vegetable Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/3 c. teriyaki sauce1/4 tsp. ground ginger1 medium garlic clove, minced2 skinless, boneless chicken breasts, cut into 1 inch pieces2 tsp. canola oil1 c. water chestnuts, sliced1 c. bamboo shoots1 1/2 cup carrots sliced2 c. snow peas2 c. fresh mushrooms, sliced
Place teriyaki sauce, ginger, garlic and chicken in a large plastic bag, shake until well combined and marinate at least 20 minutes.
Heat oil in a wok over high heat. Add vegetables and stir-fry 5 minutes. Remove vegetables from wok, cover to keep warm and set aside.
Add chicken and marinade to wok and stir-fry until chicken is no longer pink in center, about 8 minutes.
Add vegetables back to wok and stir until well combined, serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user LOOZINITTOO.
Heat oil in a wok over high heat. Add vegetables and stir-fry 5 minutes. Remove vegetables from wok, cover to keep warm and set aside.
Add chicken and marinade to wok and stir-fry until chicken is no longer pink in center, about 8 minutes.
Add vegetables back to wok and stir until well combined, serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user LOOZINITTOO.
Nutritional Info Amount Per Serving
- Calories: 251.6
- Total Fat: 6.3 g
- Cholesterol: 45.7 mg
- Sodium: 1,673.6 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 4.8 g
- Protein: 23.7 g
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