Chicken Stir-Fry
The time it takes to cook and combine this hearty meal is all in its name — cut small pieces of chicken and vegetables, and spritz them with teriyaki sauce. Dovetailing Tip: Use the chicken you cut up on day 1 in today’s stir fry.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 241
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 241
2 tablespoons dark sesame oils, divided
2 garlic cloves, finely minced
2 pounds chicken breasts, skinless and boneless
1 head broccoli, stems removed
1 dozen mushrooms, sliced
3 carrots, peeled and julienned
1/4 pound green beans, diced
1 head bok choy, chopped
2 to 3 tablespoons teriyaki sauce
Directions:
Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.
Source: foodnetwork.com
Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
