Preparation time
20 minutes
Ready in
32 minutes
Cooking Time: 12 minutes
Makes
4 servings
Ingredients
- 1/4 cup (50 mL) cornstarch
- 1 tbsp (15 mL) teriyaki sauce
- 1 clove Ontario Garlic, minced
- 2 boneless skinless Ontario Chicken Breasts, cut into strips
- 1-1/4 cups (300 mL) sodium-reduced chicken broth
- 1/3 cup (75 mL) teriyaki sauce
- 2 tbsp (25 mL) vegetable oil
- 1 Ontario Onion, cut into wedges
- 1 tbsp (15 mL) minced fresh gingerroot
- 1 cup (250 mL) Ontario Snow Peas
- 4 Ontario Peaches, peeled and sliced
- 4 cups (1 L) hot cooked noodles or rice
- Toasted sliced almonds
Instructions
In medium bowl, combine 1 tbsp (15 mL) of the cornstarch, 1 tbsp (15 mL) teriyaki sauce, garlic and chicken; let stand 15 minutes.
Meanwhile, in medium bowl, combine remaining cornstarch, broth and 1/3 cup (75 mL) teriyaki sauce; set aside.
Heat 1 tbsp (15 mL) of the oil in large nonstick skillet over high heat. Add chicken mixture and stir-fry for 3 minutes; remove to a plate. Add remaining oil to skillet; add onion and ginger, stir-fry for 3 minutes. Add snow peas and stir-fry 1 minute. Add chicken, broth mixture and peaches to skillet. Cook, stirring, until sauce comes to a boil and thickens. Serve over noodles and sprinkle with almonds.
Nutritional Information
- Protein: 26 grams
- Fat: 10 grams
- Carbohydrate: 68 grams
- Calories: 463
- Fibre: 5.5 grams
- Sodium: 1,045 mg