Asian Chicken Stir-fry
Browse the recipe Asian Chicken Stir-fry
YIELD Makes 6 servings
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INGREDIENTS
| 2 | tablespoons cornstarch |
| 1 | pound chicken breast tenders, cut into 4 crosswise pieces each |
| 1 | tablespoon peanut or canola oil |
| 1/2 | 16-ounce bag ready-to-cook frozen mixed Asian vegetables |
| 1/4 | cup teriyaki marinade |
| 1/2 | cup water |
PREPARATION:
- Place cornstarch and chicken pieces in plastic bag; shake well to coat.
- Heat oil in 12-inch nonstick skillet over medium-high heat. Add vegetables; stir-fry until tender, 4 to 5 minutes.
- Push vegetables to one side of pan. Add chicken pieces; stir-fry until cooked through, about 4 minutes.
- Add teriyaki marinade and water; bring to a boil, stirring constantly, until sauce thickens.
- Serve immediately over hot cooked rice.
This recipe appears in:
Asian