Teriyaki Chicken Stir-Fry
Created by Echo Echo on November 1, 2014
- Servings: 4
- Prep Time: 20m
- Cook Time: 6m
- Recipe #15441
Ingredients
- 1/2 cup teriyaki sauce
- 2 tablespoons light soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon oil (canola oil)
- 1 pound boneless chicken breast (cut into bite-size strips)
- 1 package (8 ounce) sliced fresh mushrooms
- 1 can (8 ounce) sliced water chestnuts, drained
- 1 cup shredded carrot
- 2 scallions, sliced thin (white part plus 2 inches of the green part)
How to Make
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Step 1: In a small bowl, whisk together teriyaki sauce, soy sauce and vinegar.
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Step 2: Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside.
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Step 3: In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
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Step 4: Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
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Step 5: Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.
Nutritional Facts
- Serving Size: 1 (318.9 g)
- Calories 203.1
- Total Fat - 5.9 g
- Saturated Fat - 1.1 g
- Cholesterol - 272.2 mg
- Sodium - 2696.7 mg
- Total Carbohydrate - 13.3 g
- Dietary Fiber - 3 g
- Sugars - 8.7 g
- Protein - 23.1 g
- Calcium - 77.1 mg
- Iron - 3.6 mg
- Vitamin C - 14.2 mg
- Thiamin - 0.1 mg