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Teriyaki Chicken Stir-Fry

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Teriyaki Chicken Stir-Fry
  • Prep 5 min
  • Total 15 min
  • Servings 4
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This stir-fry dinner has it all- chicken, vegetables and rice in a quick meal that’s ready in just 15 minutes. Perfect if you love Asian cuisine.
Updated Aug 13, 2010

Ingredients

  • 1 pound cut-up chicken breast for stir-fry
  • 1/2 cup teriyaki baste and glaze
  • 3 tablespoons lemon juice
  • 1 bag (16 ounces) frozen broccoli, carrots, water chestnuts and red peppers (or other combination)
  • Hot cooked rice, couscous, or noodles, if desired

Steps

  • 1
    Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center.
  • 2
    Stir in remaining ingredients except rice. Heat to boiling, stirring constantly; reduce heat. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with rice.

Tips from the Betty Crocker Kitchens

  • tip 1
    Teriyaki baste and glaze is a thick and brown-colored sauce; do not confuse it with teriyaki sauce or marinade, which has a watery consistency. You can find teriyaki baste and glaze in the Asian foods section of your permarket.
  • tip 2
    Broccoli, carrots and red peppers are rich in beta-carotene. Beta-carotene is an antioxidant that may help boost your immune system and offer protection against some cancers.

Nutrition

215 Calories, 5g Total Fat, 30g Protein, 15g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
215
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
70mg
Sodium
1870mg
Total Carbohydrate
15g
Dietary Fiber
3g
Protein
30g
% Daily Value*:
Iron
14%
14%
Exchanges:
3 Vegetable; 3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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