Teriyaki Chicken Stir-Fry
Created by ImPat on August 2, 2018
- Servings: 4
- Prep Time: 5m
- Cook Time: 15m
- Recipe #30083
Ingredients
- 2 carrots (medium)
- 2 tablespoons oil (vegetable oil)
- 500 grams boneless skinless chicken breast(sliced into strips)
- 1 yellow onion (cut into thin wedges)
- 250 grams snap peas (trimmed, sugar snap peas)
- 1/3 cup teriyaki sauce
- 1 tablespoon brown sugar
- 1 tablespoon ginger root (paste)
- 2 teaspoons garlic paste
- 2 teaspoon sesame seeds (toasted)
- TO SERVE*
- Steamed baby bok choy
How to Make
-
Step 1: Peel carrots and cut half lengthways and then cut carrots diagonally into slices.
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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.
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Step 3: Stir-fry for 2 to 3 minutes or until almost tender and then add peas and stir-fry for a further minute.
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Step 4: Return chicken to wok with combined sauce, sugar and pastes and stir-fry until sauce is boiling and mixture is hot.
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Step 5: Remove from heat and sprinkle with seeds and serve with steamed baby bok choy.
Nutritional Facts
- 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