Ingredients25 m servings 208 cals
- In a bowl, whisk together the ginger, soy sauce, rice vinegar, teriyaki sauce, black pepper, and poppy seeds.
- Heat sesame oil over medium-high heat in a large skillet or wok. Stir in the garlic and onion, and cook 2 to 3 minutes, until they are just starting to brown. Drop in the chicken, and cook and stir for 5 minutes, until no longer pink. Pour in the ginger-soy sauce mixture, bring to a boil, and mix in the vegetables. Continue to cook and stir 5 to 7 minutes, until the vegetables are tender. Serve hot.
Per Serving: 208 calories; 9.7 g fat; 14.1 g carbohydrates; 17.1 g protein; 36 mg cholesterol; 1432 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is a very good recipe. Quick and easy to make when you don't feel like cooking or don't have much time to make dinner. I did think the seasoning needed a little bit of jazzing up, so I adde...
YUMM!! This was great- didn't have Teriyaki sauce so doubled the SOY sauce. This had a KICK. VERY good. served over white rice. We even used canned baking poppy seeds! :)