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    Fast fall chicken stir-fry


    Source of Recipe


    Chatelaine Oct 2003

    Recipe Introduction


    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.

    Preparation time 5 minutes
    Cooking time 4 minutes
    Makes 2 to 3 servings Preparation time 5 minutes
    Cooking time 4 minutes
    Makes 2 to 3 servings

    List of Ingredients




    2 skinless, boneless chicken breasts
    2 tsp (10 mL) vegetable oil or 1 tsp (5 mL) each vegetable and sesame oil
    2 tsp (10 mL) bottled chopped ginger or garlic or a combination of both
    ¨÷ cup (75 mL) teriyaki sauce
    454 g bag coleslaw mix

    Recipe



    1. 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.

    • 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.


    First published in Chatelaine's 10/2003 issue

 

 

 

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