Chicken with Mushrooms and Almonds

3
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"I made the stir-fry with ingredients that I had, but it was lacking in color. So I added a little turmeric to the water as the rice was cooking..."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (306.3 g)
  • Calories 325.9
  • Total Fat - 25.1 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 12.2 mg
  • Sodium - 487.4 mg
  • Total Carbohydrate - 19 g
  • Dietary Fiber - 5.9 g
  • Sugars - 8.4 g
  • Protein - 9.9 g
  • Calcium - 237.4 mg
  • Iron - 1.9 mg
  • Vitamin C - 34.4 mg
  • Thiamin - 0.1 mg

Step 1

Stir together the teriyaki sauce, rice vinegar, sugar, and cornstarch. Set aside.

Step 2

Stir-fry the onion and mushrooms until the onion is soft and the mushrooms have released their liquid.

Step 3

Add cubed chicken and cook for 5 minutes, until browned.

Step 4

Pour sauce into stir-fry and bring to a boil. Continue cooking until the sauce has thickened and the chicken is cooked.

Step 5

Serve with rice and additional almonds sprinkled on top, if desired.

Tips & Variations


No special items needed.

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