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Teriyaki Chicken Stir-Fry
Linda Nortje
Teriyaki Chicken Stir-Fry is a quick, easy and perfect last minute dinner, especially on a busy week night
4.54
from
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votes
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Course
Dinner
Cuisine
American
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Cook Mode
Prevent your screen from going dark
Servings
4
Servings
Calories
325.5
kcal
Ingredients
1x
2x
3x
2
TB
Oil
450
g
Chicken Fillets
cut into strips ( 1 pound )
900
g
Oriental-Style Frozen Vegetables
( 2 pounds )
½
cup
Teriyaki Sauce
2
TB
Soy Sauce
1
t
Rice Vinegar
2
t
Garlic
crushed
2
t
Ginger
finely grated
1
TB
Water
1
TB
Cornflour
(Cornstarch)
Instructions
Heat the Oil in a wok – stir-fry the Chicken until done – season with Salt and Black Pepper – remove from wok and keep aside
Add the Frozen Vegetables to the wok and stir-fry until soft but still a little crisp – add back the cooked Chicken
In a small bowl combine the Teriyaki Sauce, Soy Sauce, Vinegar, Garlic, Ginger and Water – stir in the Cornflour (whisk lightly) until smooth
Pour the sauce over the Chicken and Vegetables in the wok and stir – cook until warmed through and the sauce has thickened (about 3 – 5 minutes)
Nutrition Facts
Teriyaki Chicken Stir-Fry
Amount per Serving
Calories
325.5
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6.5
g
41
%
Polyunsaturated Fat
2.5
g
Carbohydrates
20.6
g
7
%
Fiber
2.8
g
12
%
Sugar
9.4
g
10
%
Protein
30.3
g
61
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.
Equipment Suggestions
Joyce Chen 22-9938, Pro Chef 14 Inch 10 Piece Excalibur Non-Stick Wok Set
Lodge 14 Inch Cast Iron Wok. Pre-Seasoned Wok with Flattened Bottom for Asian Stir Fry and Sautees
Cuisinart 726-38H Chef's Classic Stainless 14-Inch Stir-Fry Pan with Helper Handle and Glass Cover