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Teriyaki Stir Fry Chicken Dinner Recipe
|Chicken/Oven stuffer wingettes 12 to 16||1 3⁄4 Pound (1 Package)|
|Ground black pepper||To Taste|
|Vegetable oil||2 Tablespoon|
|Broccoli||1 Bunch (100 gm)|
|Water chestnuts||8 Ounce, drained (1 Can)|
|Carrots||4 , sliced|
|Green onions||4 , thinly sliced|
|Water||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Dry sherry/White vinegar||3 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Grated ginger||2 Teaspoon|
|Cooked rice||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2748 Calories from Fat 1074
% Daily Value*
Total Fat 120 g184.3%
Saturated Fat 29.4 g146.8%
Trans Fat 0 g
Cholesterol 531.8 mg
Sodium 5066.4 mg211.1%
Total Carbohydrates 221 g73.8%
Dietary Fiber 15.3 g61.4%
Sugars 70.5 g
Protein 182 g364.3%
Vitamin A 881.9% Vitamin C 218.9%
Calcium 33.8% Iron 100.1%
*Based on a 2000 Calorie diet
In large nonstick wok or skillet over medium-high heat, heat oil.
Stir-fry broccoli 1minute; add water chestnuts and carrots.
Stir-fry 1 minute longer and add onions; stir-fry a few seconds.
Remove vegetables and reserve.
Add wingettes to wok and cook until lightly browned on all sides, about 5 minutes.
Reduce heat to low; cover and cook 10 minutes, turning occasionally.
Remove wingettes to paper towel and pour off drippings.
Return wingettes and vegetables to wok.
Add remaining ingredients except rice and green onions; stir until well mixed.
Cook, turning frequently, until wingettes are glazed and sauce is thickened, about 3 to 5 minutes.
Serve hot over rice, sprinkling with additional green onions, if desired.