Vegetables & Chicken Stir Fry
Thoroughly mix corn starch into sesame oil. Cut chicken tenders into bite-size chunks. Mix chicken chunks into corn starch/oil mix and marinade for >30 min.
Prepare rice per rice instructions.
Cut vegetables into bit-size chunks.
In a wok, brown chicken in 3 tbls oil, remove and set aside. Drain oil from wok.
Add 2 tbls oil and cook onion until soft. Add all vegetables and water. Cook covered for 3 min. Add chicken, toss with vegetables and add teriyaki sauce, cover again and cook for another 2 min.
Serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (380g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 374 (46%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 15.3g|
|Cholesterol 32.9mg||10 %|
|Sodium 1456mg||50 %|
|Potassium 709.1mg||19 %|
|Total Carbohydrate 85.3g||25 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 80.5g|
|Protein 24.4g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 815
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