asian chicken stir-fry

Name: Asian Chicken Stir-fry
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 1 large bonelrss, skinless chicken breast; 1 cup(s) baby corn; 1/4 cup(s) sliced water chestnuts; 1/2 cup(s) edamame; 1 cup(s) sugar snap peas; 1/4 cup(s) diced red bell pepper; 2 tablespoon(s) sesame oil; 2 tablespoon(s) lite soy sauce; 2 tablespoon(s) teriyaki baste & glaze sauce; 1/4 teaspoon(s) garlic powder; 1/2 teaspoon(s) ground ginger

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Beverley Williams

San Antonio, TX

Updated on Feb 20, 2019

I made this last night for dinner for my husband and son. They loved it. I served it with white rice and an asian salad.

Rate

prep time 15 Min

cook time 25 Min

method Stir-Fry

yield 4 serving(s)

Ingredients

1 large bonelrss, skinless chicken breast
1 cup baby corn
1/4 cup sliced water chestnuts
1/2 cup edamame
1 cup sugar snap peas
1/4 cup diced red bell pepper
2 tablespoons sesame oil
2 tablespoons lite soy sauce
2 tablespoons teriyaki baste & glaze sauce
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger

How To Make asian chicken stir-fry

Step 1

Cut chicken into bite- sized pieces.

Step 2

Place oil in a wok. Add Soy sauce, teriyaki baste & glaze sauce (I used Kikoman), garlic powder and ginger. Stir to mix well.
Step 3

Heat on medium until oil is hot , stirring frequently.
Step 4

Add chicken pieces to wok. Cook stirring frequently. Be sure to stir until chicken is coated. Continue cooking until chicken is done, about 10 to 15 minutes.
Step 5

Add vegetables to wok. Stir to mix well and coat.
Step 6

Cook stirring often until vegetables are tender crisp about 10 minutes.
Step 7

Serve immediately.
Step 8

Note: good served over rice or noodles if desired.
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