This stir-fry dish is perfect for easy weekday meals!
Chicken Teriyaki Stir-Fry with Mushrooms and Tofu
This stir-fry dish is perfect for easy weekday meals!
Ingredients
Chicken Teriyaki Stir-Fry with Mushrooms and Tofu
- 2 tablespoons vegetable oil
- 1 tablespoon ginger grated
- 2 cloves Garlic minced
- 1 kilo Chicken (use chicken breast fillets), skinless, boneless, cut into 1/2-inch cubes
- 2 stalks Leeks green and white parts, sliced
- 1 Cup dried shiitake mushrooms rehydrated, stems removed, and caps sliced thinly
- 1/2 Cup Soy Sauce
- 1/4 tablespoon Knorr SavorRich Chicken
- 1/4 Cup Light Packed Brown Sugar
- 1 Cup tofu (tokwa) cubed
- 1 teaspoon cornstarch
- black pepper to season
- black pepper to season
- black pepper to season
Instructions
- Heat oil in a pan. Saute ginger and garlic until fragrant. Â
- Add chicken and saute until cooked, about 5 minutes. Add leeks and saute for a minute. Add mushrooms, soy sauce, Knorr Savorrich chicken, and sugar, mix well to combine.
- Add tofu and mix carefully to combine. Add cornstarch to thicken sauce; simmer for a few minutes. Season with pepper. Serve hot.
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