Recipe Tags:

Preparation Time:

Cooking Time:

Servings: 4

Share this recipe:

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 g
  • Fat: 10 g
  • Carbohydrate: 68 g
  • Calories: 463
  • Fibre: 5.5 g
  • Sodium: 1,045 mg