Asian Chicken Stir-fry

Beverley Williams


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.


☆☆☆☆☆ 0 votes

15 Min
25 Min


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

How to Make Asian Chicken Stir-fry


  1. Cut chicken into bite- sized pieces.
  2. Place oil in a wok. Add Soy sauce, teriyaki baste & glaze sauce (I used Kikoman), garlic powder and ginger. Stir to mix well.
  3. Heat on medium until oil is hot , stirring frequently.
  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.
  5. Add vegetables to wok. Stir to mix well and coat.
  6. Cook stirring often until vegetables are tender crisp about 10 minutes.
  7. Serve immediately.
  8. Note: good served over rice or noodles if desired.

Printable Recipe Card

About Asian Chicken Stir-fry

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Diabetic
Other Tags: Quick & Easy Healthy

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