Photo of Chicken and Chinese vegetable stir-fry by WW

Chicken and Chinese vegetable stir-fry

2 - 5
PersonalPoints™ per serving
Total Time
33 min
18 min
15 min
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.


Teriyaki sauce


Ground ginger

½ tsp

Garlic clove(s)

1 medium clove(s), minced

Uncooked boneless skinless chicken breast(s)

1½ pound(s), tenders (about 12 tenders)*

Canola oil

2 tsp

Uncooked bamboo shoots

1 cup(s)

Canned water chestnut(s)

1 cup(s), sliced

Uncooked carrot(s)

1½ cup(s), sliced

Uncooked Chinese cabbage

1½ cup(s), shredded

Snow peas

2 cup(s)


  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.