Teriyaki Chicken Skillet
Source of Recipe
1 package McCormick® Teriyaki Beef Skillet Paste
1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 package (16 ounces) frozen stir-fry vegetables
1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 3 to 5 minutes or until chicken is no longer pink.
2. Stir in Skillet Paste. Add vegetables; bring to boil. Reduce heat to low; cover.
3. Simmer 5 minutes or until vegetables are heated through, stirring occasionally.
Tip: If more sauce is desired, stir in 1/4 cup water with Skillet Paste. Continue cooking as directed.
Nutrition Information per 1 serving
Sodium: 750 mg
Fat: 8 g
Carbohydrates: 20 g
Cholesterol: 90 mg
Fiber: 2 g
Protein: 38 g