Fast fall chicken stir-fry

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PREP TIME

5 min

Makes

2 to 3 servings

* PLUS Cooking time: 4 minutes

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
  • 23.7 g,
  • Carbohydrates
  • 12.4 g,
  • Fat
  • 5.1 g,
  • Fibre
  • 2.7 g,
  • Sodium
  • 1293 mg.

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.