Basmati And Snow Pea Stir Fry With Teriyaki Chicken Meatballs Recipes

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TERIYAKI MEATBALL STIR-FRY



Teriyaki Meatball Stir-Fry image

Make and share this Teriyaki Meatball Stir-Fry recipe from Food.com.

Provided by laurenlmoyer

Categories     One Dish Meal

Time 22m

Yield 4 serving(s)

Number Of Ingredients 5

3 cups water
12 ounces vegetables (fresh or frozen, broccoli, carrots, snow peas, cabbage)
2 (3 ounce) packages chicken-flavored ramen noodles
12 ounces meatballs (homestyle not Italian meatballs)
1 (12 1/8 ounce) jar stir-fry sauce (preferably Kikkoman)

Steps:

  • Place water and vegetables in large saute pan, cover and bring to a boil on Medium-high. Cook 5 minutes.
  • Add both packages of ramen noodles, breaking noodles apart while adding to veggies (do not add seasoning from packets). Stir in meatballs; cover and cook 3 minutes.
  • Stir in stir-fry sauce; cook (uncovered) for 4 minutes, stirring occasionally, or until sauce is thoroughly heated. Sauce will thicken while standing.
  • Serve.

Nutrition Facts : Calories 286.2, Fat 11, SaturatedFat 3.8, Sodium 1844.5, Carbohydrate 41.4, Sugar 5.4, Protein 5.3

TERIYAKI CHICKEN STIR-FRY



Teriyaki Chicken Stir-Fry image

This teriyaki chicken stir-fry is something to make when you just don't know what to cook.

Provided by ANGIEQ

Time 5h45m

Yield 4

Number Of Ingredients 14

½ cup teriyaki marinade (such as Kikkoman®)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon brown sugar
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
1 bunch scallions, sliced
2 cloves garlic, minced
1 tablespoon sesame oil
1 bunch broccoli, cut into florets
1 cup snow peas, halved
1 medium red bell pepper, diced
½ cup stir-fry sauce (such as Kikkoman®)

Steps:

  • Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
  • Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 27 g, Cholesterol 58.5 mg, Fat 9.3 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 1964.9 mg, Sugar 15.6 g

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