Teriyaki Chicken Stir Fry

Teriyaki Chicken Stir Fry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    ⁄2 cup teriyaki sauce

  • 2

    tablespoons light soy sauce

  • 1

    teaspoon rice vinegar

  • 1

    tablespoon cornstarch

  • 1

    tablespoon canola oil

  • 1

    lb boneless chicken breast, cut into bite-size strips

  • 1

    (8 ounce) package sliced fresh mushrooms

  • 1

    (8 ounce) can sliced water chestnuts, drained

  • 1

    cup shredded carrot

  • 2

    scallions, sliced thin (white part plus 2 inches of the green part)

Directions

In a small bowl, whisk together teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside. In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes. Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften. Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.


Nutrition

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