Chicken and Chinese vegetable stir-fry
2
Points®
Total time: 33 min • Prep: 18 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Everyone loves Asian take-out and this tasty stir-fry is no exception. With a bold-flavored, store-bought teriyaki sauce, this skillet dish is easy enough to make in your own home on most busy weeknights. Canned water chestnuts add a nice crunch and contrast nicely with the tender cooked vegetables. Serve over frozen or microwavable brown rice and you’ll have a full meal for four pulled together in around 30 minutes. If you can't find chicken tenders, just slice 1 1/2 pounds of chicken breast into 12 strips. Save time by purchasing two 12 oz bags of ready-to-eat fresh Asian vegetables.
Ingredients
Teriyaki sauce
⅓ cup(s)
Ground ginger
½ tsp
Garlic
1 clove(s), minced
Uncooked skinless boneless chicken breast
1½ pound(s), tenders (about 12 tenders)*
Canola oil
2 tsp
Uncooked bamboo shoots
1 cup(s)
Canned water chestnuts
1 cup(s), sliced
Carrots
1½ cup(s), sliced
Chinese (pak-choi) cabbage
1½ cup(s), shredded, shredded
Snow peas
2 cup(s), whole
Instructions
1
Place teriyaki sauce, ginger and garlic in a large resealable plastic bag. Add chicken, seal bag and shake until well combined; marinate at least 20 minutes.
2
Heat oil in a wok (or a large skillet) over high heat until shimmering (very hot). Add vegetables and stir-fry 5 minutes. Remove vegetables from wok, cover to keep warm and set aside.
3
Add chicken and marinade to wok; stir-fry until chicken is no longer pink in center, about 8 minutes.
4
Add vegetables back to wok and stir until well combined; serve hot. Yields about 3 chicken tenders and 1 1/2 cups of vegetables per serving.
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