Teriyaki Chicken Stir-Fry

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"From our daily newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (329.2 g)
  • Calories 387.6
  • Total Fat - 12.6 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 106.3 mg
  • Sodium - 1053.5 mg
  • Total Carbohydrate - 23.5 g
  • Dietary Fiber - 4.1 g
  • Sugars - 12.5 g
  • Protein - 43.7 g
  • Calcium - 71.2 mg
  • Iron - 3 mg
  • Vitamin C - 7.6 mg
  • Thiamin - 0.2 mg

Step 1

Peel carrots and cut half lengthways and then cut carrots diagonally into slices.

Step 2

Heat 2 teaspoons of the oil in a large, non-stick wok over a high heat and add chicken in 2 batches, adding another 2 teaspoon oil with second batch.

Step 3

Stir-fry for 2 to 3 minutes or until almost tender and then add peas and stir-fry for a further minute.

Step 4

Return chicken to wok with combined sauce, sugar and pastes and stir-fry until sauce is boiling and mixture is hot.

Step 5

Remove from heat and sprinkle with seeds and serve with steamed baby bok choy.

Tips & Variations


No special items needed.

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