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Asian Chicken and Vegetable Stir-fry
2013-08-06
https://www.metro.ca/userfiles/image/recipes/saute-asiatique-poulet-legumes-2904.jpg
PT15M
PT12M
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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.
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Metro / Photo: Producteurs Laitier du Canada
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4
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1 lb (454 g) boneless, skinless chicken breast
1/4 cup (60 mL) bottled teriyaki sauce
3 Tbsp. (45 mL) corn starch
2 large clove 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 carrot
1 cup (250 mL) diagonally-cut snow peas
1 cup (250 mL) bean sprouts
1 medium onion quartered, thinly sliced
Toasted sesame seeds (optional)
Asian Chicken and Vegetable Stir-fry
-
![]()
Gluten-free
4
servings
0:15
Preparation
0:12
COOKING
0:27
TOTAL TIME
Ingredients
-
1 lb
(454 g)boneless, skinless chicken breast
-
1/4 cup
(60 mL)bottled teriyaki sauce
-
3 Tbsp.
(45 mL)corn starch
-
2
large clove 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 carrotYou might like:
![]()
Flyer Deals
(2)
BABY CARROTS
$1.99 ea.
340 g PRODUCT OF ONTARIO
ORGANIC CARROTS
$3.49 ea.
2 lb PRODUCT OF CANADA, CANADA No. 1 GRADE
-
1 cup
(250 mL)diagonally-cut snow peas
-
1 cup
(250 mL)bean sprouts
-
1
medium onion quartered, thinly slicedYou might like:
![]()
Flyer Deal
(1)
YELLOW ONIONS
$2.49 ea.
2 lb PRODUCT OF ONTARIO CANADA No. 1 GRADE
-
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
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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