Chicken Poppy Seed Stir Fry recipe

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Ingredients

2 teaspoons ground ginger
2 tablespoons soy sauce
1 teaspoon rice vinegar
3 tablespoons teriyaki sauce
2 teaspoons ground black pepper
2 teaspoons poppy seeds
2 tablespoons sesame oil
2 cloves garlic, minced
½ large onion, quartered
2 skinless, boneless chicken breast halves, cut into 1-inch pieces
1 (16 ounce) bag fresh stir-fry vegetables

Nutrition Info

207.7 calories
carbohydrate: 14.1 g
cholesterol: 35.9 mg
fat: 9.7 g
fiber: 3.2 g
protein: 17.1 g
saturatedFat: 1.6 g
servingSize: -
sodium: 1431.5 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a bowl, whisk together the ginger, soy sauce, rice vinegar, teriyaki sauce, black pepper, and poppy seeds.

  2. Heat sesame oil over medium-high heat in a large skillet or wok. Stir in the garlic and onion, and cook 2 to 3 minutes, until they are just starting to brown. Drop in the chicken, and cook and stir for 5 minutes, until no longer pink. Pour in the ginger-soy sauce mixture, bring to a boil, and mix in the vegetables. Continue to cook and stir 5 to 7 minutes, until the vegetables are tender. Serve hot.

Recipe Yield

4 servings

Recipe Note

Easy and delicious stir fry recipe, served over chow mein noodles or rice.

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