Asian

Chicken and Chinese Vegetable Stir-Fry is for Dinner.

Chicken and Chinese Vegetable Stir-Fry takes 25 minutes to prepare.

Chicken and Chinese Vegetable Stir-Fry takes 15 minutes to cook.

Chicken and Chinese Vegetable Stir-Fry makes 4 servings.

The ingredients for Chicken and Chinese Vegetable Stir-Fry are:

1/3 cup teriyaki sauce
1/2 tsp ground ginger
1 medium garlic clove(s), minced
1 1/2 pound uncooked boneless, skinless chicken breast, tenders (about 12 tenders)
2 tsp canola oil
1 cup bamboo shoots
1 cup water chestnuts, sliced
1 1/2 cup carrot(s), sliced
1 1/2 cup Chinese cabbage, shredded
2 cup snow peas

Here is how you make Chicken and Chinese Vegetable Stir-Fry:

You can enjoy Chinese food and slim down. Brimming with fresh vegetables and loaded with flavor, this recipe is sure to become a staple. InstructionsPlace teriyaki sauce, ginger and garlic in a large resealable plastic bag. Add chicken, seal bag and shake until well combined; marinate at least 20 minutes.Heat oil in wok or large skillet over high heat until shimmering (very hot). Add vegetables and stir-fry 5 minutes. Remove vegetables from wok, cover to keep warm and set aside.Add chicken and marinade to wok; stir-fry until chicken is no longer pink in center, about 8 minutes. Add vegetables back to wok and stir until well combined; serve hot. Yields about 3 chicken tenders and 1 1/2 cups of vegetables per serving. NotesSave time by purchasing two 12 oz bags of ready-to-eat fresh Asian vegetables.Number of Servings: 4Recipe submitted by SparkPeople user NADINE127.

The nutritional information for Chicken and Chinese Vegetable Stir-Fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 334.6

• Total Fat: 5.1 g
• Cholesterol: 98.6 mg
• Sodium: 902.3 mg
• Total Carbs: 25.9 g
• Dietary Fiber: 6.9 g
• Protein: 45.8 g

Chicken and Chinese Vegetable Stir-Fry is Asian cuisine.