Chicken Poppy Seed Stir Fry

Chicken Poppy Seed Stir Fry
  • 2 teaspoons ground ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 3 tablespoons teriyaki sauce
  • 2 teaspoons ground black pepper
  • 2 teaspoons poppy seeds
  • 2 tablespoons sesame oil
  • 2 cloves garlic, minced
  • 1/2 large onion, quartered
  • 2 skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1 (16 ounce) bag fresh stir-fry vegetables


  1. In a bowl, whisk together the ginger, soy sauce, rice vinegar, teriyaki sauce, black pepper, and poppy seeds.
  2. 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.

05/11/2018
Chicken Poppy Seed Stir Fry, recipe PT15M PT1H 5 455 calories

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