Chicken and Chinese vegetable stir-fry
2
Points®
Total Time
33 min
Prep
18 min
Cook
15 min
Serves
4
Difficulty
Easy
Everyone loves Asian take-out and this tasty stir-fry is no exception. With a bold-flavored, store-bought teriyaki sauce, this skillet dish is easy enough to make in your own home on most busy weeknights. Canned water chestnuts add a nice crunch and contrast nicely with the tender cooked vegetables. Serve over frozen or microwavable brown rice and you’ll have a full meal for four pulled together in around 30 minutes. If you can't find chicken tenders, just slice 1 1/2 pounds of chicken breast into 12 strips. Save time by purchasing two 12 oz bags of ready-to-eat fresh Asian vegetables.
Ingredients
Teriyaki sauce
⅓ cup(s)
Ground ginger
½ tsp
Garlic
1 clove(s), minced
Uncooked skinless boneless chicken breast
1½ pound(s), tenders (about 12 tenders)*
Canola oil
2 tsp
Uncooked bamboo shoots
1 cup(s)
Canned water chestnuts
1 cup(s), sliced
Carrots
1½ cup(s), sliced
Chinese (pak-choi) cabbage
1½ cup(s), shredded, shredded
Snow peas
2 cup(s), whole