Asian Chicken and Vegetable Stir-fry

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

Ingredients

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  • 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)

    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.

Source: Metro / Photo: Producteurs Laitier du Canada

Wine and meal pairing

Fruity and light

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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