Teriyaki Chicken Stir-Fry
Recipe: #30083
August 02, 2018
Categories: Chicken, Carrot, Onions, Asian, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Kosher Meat, Chicken Dinner, more
"From our daily newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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