Chicken and Chinese Vegetable Stir-Fry
(from salonx’s recipe box)
You can enjoy Chinese food and slim down. Brimming with fresh vegetables and loaded with flavor, this recipe is sure to become a staple.
POINTS® Value: 6
Level of Difficulty: Easy
Source: weightwatchers.com
Prep time: 25 minutes
Cook time: 15 minutes
Serves 4 people
Categories: chicken
Ingredients
- 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
Directions
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Place 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.
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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.
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Add chicken and marinade to wok; stir-fry until chicken is no longer pink in center, about 8 minutes.
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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.