Chicken and Chinese Vegetable Stir-Fry
- Total Time
Everyone loves Asian food and this tasty stir-fry is a great dinner staple. Canned water chestnuts add nice crunch.
teriyaki sauce⅓ cup(s)
ground ginger½ tsp
garlic clove(s)1 medium clove(s), minced
uncooked boneless skinless chicken breast(s)1 ½ pound(s), tenders (about 12 tenders)*
canola oil2 tsp
uncooked bamboo shoots1 cup(s)
canned water chestnut(s)1 cup(s), sliced
uncooked carrot(s)1 ½ cup(s), sliced
uncooked Chinese cabbage1 ½ cup(s), shredded
snow peas2 cup(s)
- 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.
- 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.
- Add chicken and marinade to wok; stir-fry until chicken is no longer pink in center, about 8 minutes.
- 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.