Teriyaki Chicken and Mushrooms
Simple stir-fry with tender chicken and mushrooms in a teriyaki-soy sauce
20
Prep Time
20
Total Time
5
Servings
10
Ingredients
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Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breasts or thighs, cut into 2x1/2-inch slices
  • 1 pkg (8 oz each) sliced fresh mushrooms
  • 1 cup shredded carrots
  • 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
  • 1/2 cup La Choy® Teriyaki Marinade & Sauce
  • 2 tablespoons La Choy® Soy Sauce
  • 1 teaspoon natural rice vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • La Choy® Chow Mein Noodles, optional

Directions

  1. Heat oil in large skillet or wok. Cook and stir chicken about 2 minutes. Add mushrooms, carrots and water chestnuts; continue cooking 2 minutes or until chicken is no longer pink and vegetables soften.
  2. Whisk together teriyaki sauce, soy sauce and vinegar in small bowl. Stir together cornstarch and water in separate bowl until smooth; add to sauce mixture. Add sauce mixture to skillet; cook until heated through and sauce thickens.
  3. Serve with chow mein noodles, if desired.

Nutrition Facts

Serving Size5 servings (1 cup each)
Calories232

View Complete Nutrition Information

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Teriyaki Chicken and Mushrooms

Simple stir-fry with tender chicken and mushrooms in a teriyaki-soy sauce
20
Prep Time
20
Total Time
5
Servings
10
Ingredients
starstarstarstarstar

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breasts or thighs, cut into 2x1/2-inch slices
  • 1 pkg (8 oz each) sliced fresh mushrooms
  • 1 cup shredded carrots
  • 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
  • 1/2 cup La Choy® Teriyaki Marinade & Sauce
  • 2 tablespoons La Choy® Soy Sauce
  • 1 teaspoon natural rice vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • La Choy® Chow Mein Noodles, optional

Directions

  1. Heat oil in large skillet or wok. Cook and stir chicken about 2 minutes. Add mushrooms, carrots and water chestnuts; continue cooking 2 minutes or until chicken is no longer pink and vegetables soften.
  2. Whisk together teriyaki sauce, soy sauce and vinegar in small bowl. Stir together cornstarch and water in separate bowl until smooth; add to sauce mixture. Add sauce mixture to skillet; cook until heated through and sauce thickens.
  3. Serve with chow mein noodles, if desired.
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