Fast fall chicken stir-fry

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5 min


2 to 3 servings

* PLUS Cooking time: 4 minutes


  • 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


  • 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.


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.