|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Teriyaki Chicken Stir-Fry |
|
Serves: 2 Print this RecipePrep: 5 min Cook: 15 min If you have the time, make quick-cooking brown rice to go with this flavorful stir-fry. Fruit salad sprinkled with toasted coconut makes a perfect dessert to follow. 2 boneless skinless chicken breast halves (about 1/2 pound) 2 tablespoons vegetable oil 1 cup frozen crinkle-cut or sliced carrots, thawed 1 cup frozen asparagus spears, cut and thawed 3 tablespoons teriyaki sauce 3 tablespoons water 1. Cut chicken breast halves into bite-size pieces. 2. Heat wok or 10-inch skillet over high heat until 1 or 2 drips of water bubble and skitter when sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add chicken; stir-fry about 4 minutes or until no longer pink in center. Remove chicken from wok. 3. Add remaining tablespoon oil to wok; rotate wok to coat side. Add carrots and asparagus; stir-fry 3 to 4 minutes or until vegetables are crisp-tender. Stir in teriyaki sauce and water. Cook and stir until bubbly. Stir in chicken. Cook and stir until heated through. 1 Serving: Calories 285 (Calories from Fat 115); Fat 13g (Saturated 2g); Cholesterol 70mg; Sodium 1150mg; Carbohydrate 16g (Dietary Fiber 4g); Protein 30g % Daily Value: Vitamin A 100%; Vitamin C 18%; Calcium 6%; Iron 12% Diet Exchanges: 3 1/2 Lean Meat, 3 Vegetable From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Baked Chicken and Potato Dinner Chicken Breasts with Orange Glaze Cantonese Chicken Chop Suey Teriyaki Chicken Stir-Fry Chicken Amandine Asian Tacos Cornish Hen with Bulgur Turkey and Rice Ole Turkey with Mushrooms and Wine Vegetable-Turkey Loaf Smothered Orange Roughy Hawaiian Broiled Cod with Rice Easy Fish and Vegetable Packets Parsleyed Parmesan Fish Wine-Poached Salmon Steak Caribbean Swordfish Scallops Mornay Garlic-Almond Shrimp Mushroom-Stuffed Steak Au Poivre Pizza Pot Pies for Two Spicy Beef Stir-Fry Pork Chops with Tomato Relish Peppercorn Pork Tenderloin Grilled Creole Pork and Peppers Italian Kabobs Lemon-Tarragon Lamb Chops Feta-Stuffed Lamb Patties SOLUTIONS FOR 2 |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
