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Asian Chicken and Vegetable Stir-fry https://www.metro.ca/userfiles/image/recipes/saute-asiatique-poulet-legumes-2904.jpg PT15M PT12M PT27M
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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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)
Asian Chicken and Vegetable Stir-fry

Asian Chicken and Vegetable Stir-fry

Rate this recipe
3 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:12
COOKING
0:27
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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  • 1/4 tsp.
    (1 mL)
    hot pepper flakes
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  • 1/4 cup
    (60 mL)
    butter
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  • 1 cup
    (250 mL)
    1 inch/2.5 cm julienned carrots
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  • 1 cup
    (250 mL)
    diagonally-cut snow peas
  • 1 cup
    (250 mL)
    bean sprouts
  • 1
    medium onion quartered, thinly sliced
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  • Toasted sesame seeds (optional)
Imprimer ma sélection

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

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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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