chicken stir fry

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 333.0
  • Total Fat: 2.0 g
  • Cholesterol: 68.4 mg
  • Sodium: 746.1 mg
  • Total Carbs: 43.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 33.4 g

View full nutritional breakdown of chicken stir fry calories by ingredient


Introduction

Threw this together with what I had on hand. You can mix up the veggies to you're liking. The teriyaki was a little high in sodium so I'll be looking for a low sodium version but still not horrible. Makes 8, 1 cup servings. Threw this together with what I had on hand. You can mix up the veggies to you're liking. The teriyaki was a little high in sodium so I'll be looking for a low sodium version but still not horrible. Makes 8, 1 cup servings.
Number of Servings: 8

Ingredients

    8 chicken tenderloin, boneless, skinless
    1c frozen peas
    2c frozen chopped broccoli
    1c frozen green beans
    1c frozen sliced carrots
    1Tbsp minced Garlic
    1/2c water
    6 cups rice cooked
    8 tbsp marukin teriyaki sauce

Directions

cut chicken into 1 -2 inch strips, I like to do it small so I have "more" in every bite.
Put the chicken and teriyaki sauce into a ziplock bag and let marinade do its magic for as long as you can (you don't HAVE to marinate it)
Dump the chicken and sauce out of the bag and into a wok or deep frying pan. Cook until no longer pink.
Remove chicken and set aside.
Add veggies, garlic, and 1/2 cup of water to the pan and cook until tender or Al Dente. Try to not let the water/sauce evaporate completely.
Throw the chicken back in to heat it back up and add rice.
Give it a good mix and your done.

Number of Servings: 8

Recipe submitted by SparkPeople user BRANDI2206.