Fast fall chicken stir-fry
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- Prep Time5 min
- Total Time5 min
- Makes2 to 3 servings
Ingredients
2 skinless, boneless chicken breasts
2 tsp vegetable oil, or 1 tsp each vegetable and sesame oil
2 tsp bottled chopped ginger, garlic or a combination of both
1/3 cup teriyaki sauce
454-g bag coleslaw mix
Instructions
Slice chicken into thin bite-size strips. Heat oil in a large frying pan over medium-high heat. Add chicken. Stir-fry until chicken is golden-tinged, 2 to 3 minutes. Meanwhile, in a small bowl, stir ginger into teriyaki sauce. Pour over chicken. Add coleslaw mix and stir until cabbage is done as you like, 2 to 3 minutes. Good over rice noodles or rice.
Nutrition (per serving)
Calories 188, Protein 23.7g, Carbohydrates 12.4g, Fat 5.1g, Fibre 2.7g, Sodium 1293mg.
When you need dinner in a hurry, try our streamlined stir-fry. A package of store-bought coleslaw mix provides an instant base so all you need to add is chicken and bottled sauce.
Dress-ups
Toward end of cooking, add snow peas, thinly sliced carrots, frozen peas or corn. Stir in a little hot chili-garlic sauce. Sprinkle with green onions, toasted almonds or chopped coriander.
