Food and Nutrition

Accessibility


| Share

Teriyaki Chicken Stir-fry

Teriyaki Chicken Stir-fry
 
Teriyaki Chicken Stir-fry
Try this recipe from Utah Extension. You can personalize it with your favorite fresh or frozen vegetables.

Ingredients

  • 2 chicken breasts
  • 1/2 c. soy sauce (reduced sodium)*
  • 1/2 tsp. ground ginger
  • 1 clove garlic, minced
  • 1/2 c. water
  • 2 Tbsp. sugar
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 c. sliced mushrooms
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water

Directions

Cut chicken into 1-inch cubes. Combine soy sauce, ginger, garlic, ½ cup water and sugar in small bowl. Add chicken and soak 30 to 60 minutes. Over medium-high heat, stir-fry chicken in water or broth until done. Remove from pan and keep warm. Add vegetables to pan and stir-fry until crisp tender. Add chicken back into pan. Combine cornstarch and 2 Tbsp. water; add to pan and cook until thick. Serve with brown rice.


Makes four servings. Each serving has 160 calories, 16 grams (g) protein, 2 g fat, 21 g carbohydrate, 2 g fiber and 1,140 milligrams (mg) sodium.

* To reduce sodium, use ¼ cup soy sauce and ¼ cup water.  Making this change will reduce the sodium content to 610 mg per serving.

Files
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.