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Teriyaki Chicken and MushroomSimple stir-fry with tender chicken and mushrooms in a teriyaki-soy sauce Recipe Rating  2 ratings. Rate this recipe Time:
Hands On: 20 minutes
Total Time: 20 minutes Servings: Makes 5 servings (1 cup each)
| Ingredients |
- 1 tablespoon Pure Wesson® 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
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| Directions | - 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.
- 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.
- Serve with chow mein noodles, if desired.
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 Nutrition Facts Amount per Serving Calories 232 % Daily Value* Total fat 8% 5 g Saturated fat 6% 1 g Cholesterol 19% 58 MG Sodium 59% 1,424 MG Carbohydrate 7% 22 g Dietary fiber 6% 2 g Sugars 2% 15 g Protein 46% 23 g Vitamin A 76% Vitamin C 3% Calcium 2% Iron 10% * Percent Daily Values are based on a 2,000 calorie diet |
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