Serves: 2
Total Calories: 318
1. Cut chicken breast halves into bite-size pieces.
2. Heat wok or 10-inch skillet over high heat until 1 or 2 drips of water bubble and skitter when sprinkled in wok. Add 1 tablespoon oil rotate wok to coat side. Add chicken stir-fry about 4 minutes or until no longer pink in center. Remove chicken from wok.
3. Add remaining tablespoon oil to wok rotate wok to coat side. Add carrots and asparagus stir-fry 3 to 4 minutes or until vegetables are crisp-tender. Stir in teriyaki sauce and water. Cook and stir until bubbly. Stir in chicken. Cook and stir until heated through.
1 Serving: Calories 285 (Calories from Fat 115) Fat 13g (Saturated 2g) Cholesterol 70mg Sodium 1150mg Carbohydrate 16g (Dietary Fiber 4g) Protein 30g % Daily Value: Vitamin A 100% Vitamin C 18% Calcium 6% Iron 12% Diet Exchanges: 3 1/2 Lean Meat, 3 Vegetable
From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Teriyaki Chicken Stir-Fry recipe is from the Betty Crocker's Cooking for Two Cookbook. Download this Cookbook today.
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