Stir-fried Chicken Teriyaki
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Chinese | Chinese5 | 6 | Servings |
INGREDIENTS
| 1/3 | c | Vegetable oil |
| 1/3 | c | Soy sauce |
| 2 | T | Light Molasses |
| 2 | Garlic cloves | |
| 2 | t | Ground ginger |
| 2 | t | Dry mustard |
| 5 | Chicken Breasts, cut in | |
| strips | ||
| Boneless/skinless | ||
| 1/2 | c | Bamboo shoots, canned |
| sliced | ||
| 1/2 | c | Snow peas |
| 4 | Green Onions, sliced | |
| Cooked rice |
INSTRUCTIONS
Combine first 6 ingredients in bowl. Add chicken to marinade and stir. Refrigerate at least 1 hour. Drain Chicken, saving marinade. Heat half of marinade in Wok over medium-high heat. Add chicken and stir-fry 4 minutes. Add snow peas and bamboo shoots and stir-fry 1 minute. Add green onion, stir fry until chicken is cooked through, about 1 minute. Serve with rice. Jeff Viets Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 265
Calories From Fat: 137
Total Fat: 15.4g
Cholesterol: 48.7mg
Sodium: 706.7mg
Potassium: 250mg
Carbohydrates: 4.8g
Fiber: 1g
Sugar: 1.1g
Protein: 26.7g