Asian Chicken and Vegetable Stir-fry

Asian Chicken and Vegetable Stir-fry
  • 4 servings
  • 0:15 Preparation
  • 0:12 Cooking
  • 0:27 Total Time


Add all
  • 1 lb
    (454 g)

    boneless, skinless chicken breasts

  • 1/4 cup
    (60 mL)

    bottled teriyaki sauce

  • 3 Tbsp.
    (45 mL)

    corn starch

  • 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)


  • 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)


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.

Source: Metro / Photo: Producteurs Laitier du Canada

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Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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