Asian Chicken and Vegetable Stir-fry
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 12 min |
| Total: | 27 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Féd. producteurs de lait du Québec |
Recipe ingredients
- 1 lb (450 g) boneless, skinless chicken breasts
- 1/4 cup (60 mL) bottled teriyaki sauce
- 3 Tbsp. (45 mL) cornstarch
- 2 large cloves garlic, minced
- 1 tsp. (5 mL) minced fresh gingerroot
- 1 cup (250 mL) regular-strength chicken broth*
- 1/4 tsp. (1 mL) hot pepper flakes
- 1/4 cup (60 mL) butter*
- 1 cup (250 mL) 1-inch/2.5-cm julienned carrots
- 1 cup (250 mL) diagonally-cut snow peas
- 1 cup (250 mL) bean sprouts
- 1 medium onion, quartered, thinly sliced
- Toasted sesame seeds (optional)
Preparation
Cut chicken into strips. Combine 2 Tbsp. (30 mL) each of the teriyaki sauce and cornstarch with garlic and ginger in a small bowl. Add chicken and stir to coat. In a second small bowl combine remaining teriyaki sauce and cornstarch. Stir in chicken broth and hot pepper flakes; set aside.
Melt 3 Tbsp. (45 mL) butter in a large non-stick frypan over medium-high heat until foamy. Gradually add chicken pieces and stir-fry 5 minutes or until chicken is cooked; remove from pan. Heat remaining 1 tbsp (15 mL) butter in same pan. Add carrots, snow peas, bean sprouts and onion. Stir-fry 5 minutes or until vegetables are crisp-tender.
Stir chicken and reserved teriyaki sauce mixture into pan. Cook and stir over medium-high heat until mixture boils and thickens. Serve sprinkled with sesame seeds, if desired, over cooked noodles or rice.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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