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Tomato & Chicken Stir-Fry

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Submitted by whitness

YIELD

4 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

¾ 340.2
POUND G CHICKEN
boneless
4 6E+1
TABLESPOONS ML TERIYAKI SAUCE
baste and glaze, divided
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
CLOVES CLOVES GARLIC
peeled and minced
1 5
TEASPOON ML GINGER ROOT
minced fresh
2 2
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
with tops, cut, 2 inch lengths
2 2
EACH EACH TOMATOES
medium, cut in to wedges

Directions

Cut chicken into thin slices; combine with 1 tablespoon teriyaki baste and glaze.

Let stand 30 minutes.

Heat oil in hot wok or large skillet over high heat.

Add garlic and ginger; cook until fragrant.

Add chicken and whites of green onions; stir-fry 3 minutes.

Add tomatoes, green onion tops and remaining 3 tablespoons baste and glaze.

Cook, stirring, until vegetables are thoroughly heated and coated with glaze.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 250 47% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 768mg 32%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 53g
Vitamin A 13% Vitamin C 17%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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